This is a fruit forward and sweet Ethiopian! We find excellent layered acidity that reminds us of biting into a fresh nectarine, a structured lime acidity, strong florality, and a sweet and lingering finish. This is a coffee you'll want to let cool down to taste. If you tasted our Danche release this is a very different expression of Ethiopian coffee where acidity and sweetness are the most present components! Please let this coffee rest for at least 2-3 weeks before brewing. 

From SEY:

This is another very high-altitude separation that SNAP helped facilitate for us this year. Although the coffee was processed at the nearby Worka Washing Station—a site we have purchased from many times in the past—the cherries were sourced from specific high-elevation farms in the surrounding area. There is still much work to be done in Ethiopia when it comes to lot separations and improving traceability, but this is an exciting and meaningful step in that direction.