Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
I think you can tell a lot about a roaster based on the Ethiopian coffee they offer. It’s such a mainstay in specialty coffee that the quality of the Ethiopian coffee a roaster offers and the variety are a good litmus test for the roaster overall, much like pulled pork can be a litmus test for a BBQ joint. When Little Buffalo Coffee from California sent not one, not two, but three different Ethiopian coffees to review, I was intrigued for sure. Each of the coffees were unique, yet distinctly Ethiopian. I enjoyed each of them, but this Chelbesa Lot 4 stood out as my favorite.
It is not often that a washed Ethiopian wins out over a natural one for me, but this washed coffee from the Gedeb region was so unique and unified that I really captured my attention. The coffee had a citrus-toned flavor with floral and stone fruit notes. The aroma reminded me of sweet lemon and subtle chocolate covered berries. It had a tea-like body that was quite light and slightly delicate. The acidity was slightly tart and full of crisp citrus notes. The sweetness was fruit-centered with citrus notes that reminded me of lemon drop candies. It was well balanced and worked well in a variety of pour over brew methods.
The citrus notes throughout the flavor, sweetness and acidity helped unify this unique and delicious Ethiopian coffee from Little Buffalo. If you enjoy exploring Ethiopian coffees, I highly recommend you check out the lineup from Little Buffalo.