Ethiopia Anbessa
Coava has a knack for finding incredible Ethiopian coffees, and Anbessa is no exception. Grown in the Hambela region of Guji, this coffee benefited from a slow maturation, high altitude, and an unusually long drying time of about 40 days. The result is a floral and fragrant coffee with a smooth, creamy body, popping with berry acidity. We tasted mixed sweet berries, rose, and black tea.