Well, I think Ethiopian might just be slowly being redeemed by stellar baristas who know to complement and uphold its richness appropriately.

OR, it might just be that single shot in 5oz milk blends, winds up to the best play for the typically sour//intense Ethiopian beans?

It was nicely toned down to a zesty stone fruit finish here at Glasshouse👌🏻


Every month boasts of a different origin, looking forward 😊

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