Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
Ethiopia is my favorite coffee origin and while I most love the sweet, berry notes of their naturally processed coffees, the crisp, bright citrus you can find in a washed Ethiopian coffee is a close runner up. Rob Beans Coffee is a one-man roaster out of California who started roasting in his garage and who I had the chance to first try back in 2019. A few weeks back Rob reached out and said he had a special Ethiopian coffee to try, I immediately took him up on the opportunity.
Nensebo Ethiopia begins with a sweet lemon and citrus fragrance that was crisp and full of a variety of other fruit notes. In the flavor I tasted more of the lemon citrus, dried figs, berries and an undertone of chocolate. There was a wonderful layering of flavors and they carried a lot of the attributes I love most in a washed Ethiopian coffee. The body was smooth with a sweet tea-like sweetness. The citrus acidity was dominate throughout and the finish was light and tea-like.
The Bottom Line
I’m a sucker for most Ethiopian coffee, but this one really struck a cord with me. I loved the lemon citrus notes throughout and the complexity of flavor gave me something to explore with every brew. Rob proves yet again that the size of your team has no indication on the quality of your coffee.
