What high acidity means

Ethiopian is a high-acidity coffee from Ethiopia. Acidity means a bright, lively taste, not a sour cup. The bright note is part of that brightness.

• Brew it as a pour-over or Chemex if you want that brightness clear and easy to taste.
• If it tastes sharp, grind a little coarser or use water around 195°F.
• Cold brew is the softer path. A long cold steep keeps the fruit and takes the snap out.

• Fruity×1

  fruit

  Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.

• Spice×1

  spicy

  Warm baking spice. Cinnamon, clove, or pepper adds a tingle, not heat.

• Earthy×1

  earthy

  Forest and wood. Soil, cedar, or cocoa husk tastes grounded and a little savory.

• Other×1

  bright

  A note outside the main families. It still shapes the cup, just not in one tidy slice.