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Elegant, floral and remarkably sweet.
As the birthplace of coffee, Ethiopia offers a flavour profile unlike any other. This single origin has bright fruit notes of apricot and orange, a delicate tea rose aroma, and a milk chocolate sweetness that makes it stand out from every other origin in the range.
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Ethiopia is the birthplace of coffee. It's where it all started, and the beans still reflect that heritage with a flavour profile that's unlike any other origin in our range. If you've only ever drunk chocolate and nut-heavy coffees, this one will surprise you.
Ethiopia is the world's fifth largest coffee exporter and consumes more than half of what it produces. Coffee is deeply woven into daily life there, with a traditional ceremony that involves roasting, brewing, and sharing beans at home several times a day. It's a country that takes its coffee seriously, and you can taste it.
In the cup you get apricot, orange, and milk chocolate on the palate, with apricot and tea rose on the nose. It's medium-bodied with excellent depth and a fruity, sweet character that works well across most brew methods. For the best flavour, Merlo recommends a pourover, which slows the brew down and lets the more delicate notes come through clearly.
| Flavour | Apricot, Orange & Milk Chocolate |
| Aroma | Apricot & Tea Rose |
| Finish | Fruity & Sweet |
| Acidity | Strong |
| Body | Full |
Ethiopia works across plunger, stovetop, AeroPress, and espresso, but it really shines in a pourover or V60 where the floral and fruit notes have room to develop. If you want to get the most out of this coffee, slow it down and let it breathe.
1. How does Ethiopia compare to our other single origins?
It's the most distinct of the range. Where Brazil, Colombia, and Nicaragua sit in the chocolate and nut territory, Ethiopia goes in a completely different direction with stone fruit, citrus, and floral notes. It's a bigger step away from what most people are used to, but that's also what makes it worth trying.
2. Does it work with milk?
It can, but the fruit and floral notes are more pronounced black. With milk the profile softens and the chocolate notes come through more. If you want to experience what makes Ethiopia different from other origins, try it black first.
