I know, I know… another natural process Ethiopian coffee. Hear me out, though: it’s really good! That’s it. That’s my defense. This bean comes from the Limu district, a little ways northwest of that Yirgacheffe place some of you are so stuck on. I couldn’t learn a ton about the specific farm where it’s grown, other than it is comprised of heirloom varietals grown within some of the last remaining dense forest in Ethiopia. The aromatics include sugary sweet citrus, berries, and floral notes. The cup is sweet and tart with nuances of blueberry, grape, pineapple, and jasmine.