TAKE A SIP Washed Ethiopian. Floral, citrusy, with a berry sweetness and a tea-like body. Bright and complex. This is the coffee that makes people rethink what coffee can taste like. How to brew Pour-over (V60 or Chemex): 15g coffee, 250g water, 205°F. Drip works well with paper filters. Not ideal for French press — the brightness gets muddled. Why it's in the lineup Ethiopia is where coffee originated. Light, clean, and full of the floral and fruit character that makes Ethiopian coffee famous.

TAKE A SIP Washed Ethiopian. Floral, citrusy, with a berry sweetness and a tea-like body. Bright and complex. This is the coffee that makes people rethink what coffee can taste like. How to brew Pour-over (V60 or Chemex): 15g coffee, 250g water, 205°F. Drip works well with paper filters. Not ideal for French press — the brightness gets muddled. Why it's in the lineup Ethiopia is where coffee originated. Light, clean, and full of the floral and fruit character that makes Ethiopian coffee famous.