Abo Hussein | Ethiopia
Sweet Cherry | Chocolate Malt | Apricot
Process: Natural
Region: Jimma, Agarao
Varietal: 74110
Altitude: 1950 masl
Abo Hussein is one of the rare Ethiopian producers who has achieved private farm status and secured a direct export license, allowing him to bypass the common practice of blending his coffee into less traceable lots for government export. This is a true single-producer lot from Ethiopia, and we’re fortunate to be able to showcase and celebrate Abo’s hard work directly.
The Process
Hussein has crafted this naturally processed coffee, highlighting all the best attributes of the method—floral aromas, rich fruity sweetness, and clean acidity—without the typical downsides of naturals, such as “fermentation funk.”
Flavor Profile
We’re loving this natural Ethiopian coffee as a pour-over, especially when brewed with a flat-bottom brewer to really bring out the sweetness. Expect notes of sweet cherry, malted milk chocolate, and apricot, with a light, amaro-like finish that lingers on the palate. With a lighter roast profile, we recommend slightly increasing your water temperature to boost extraction, paired with a 1:16.67 coffee-to-water ratio for the best result.
Sweet Cherry | Chocolate Malt | Apricot
Process: Natural
Region: Jimma, Agarao
Varietal: 74110
Altitude: 1950 masl
Abo Hussein is one of the rare Ethiopian producers who has achieved private farm status and secured a direct export license, allowing him to bypass the common practice of blending his coffee into less traceable lots for government export. This is a true single-producer lot from Ethiopia, and we’re fortunate to be able to showcase and celebrate Abo’s hard work directly.
The Process
Hussein has crafted this naturally processed coffee, highlighting all the best attributes of the method—floral aromas, rich fruity sweetness, and clean acidity—without the typical downsides of naturals, such as “fermentation funk.”
Flavor Profile
We’re loving this natural Ethiopian coffee as a pour-over, especially when brewed with a flat-bottom brewer to really bring out the sweetness. Expect notes of sweet cherry, malted milk chocolate, and apricot, with a light, amaro-like finish that lingers on the palate. With a lighter roast profile, we recommend slightly increasing your water temperature to boost extraction, paired with a 1:16.67 coffee-to-water ratio for the best result.
Sweet Cherry | Chocolate Malt | Apricot
Process: Natural
Region: Jimma, Agarao
Varietal: 74110
Altitude: 1950 masl
Abo Hussein is one of the rare Ethiopian producers who has achieved private farm status and secured a direct export license, allowing him to bypass the common practice of blending his coffee into less traceable lots for government export. This is a true single-producer lot from Ethiopia, and we’re fortunate to be able to showcase and celebrate Abo’s hard work directly.
The Process
Hussein has crafted this naturally processed coffee, highlighting all the best attributes of the method—floral aromas, rich fruity sweetness, and clean acidity—without the typical downsides of naturals, such as “fermentation funk.”
Flavor Profile
We’re loving this natural Ethiopian coffee as a pour-over, especially when brewed with a flat-bottom brewer to really bring out the sweetness. Expect notes of sweet cherry, malted milk chocolate, and apricot, with a light, amaro-like finish that lingers on the palate. With a lighter roast profile, we recommend slightly increasing your water temperature to boost extraction, paired with a 1:16.67 coffee-to-water ratio for the best result.