Ethiopia - Choco Roast

• Region: Wellega
• Process: Natural
• Varietal: Heirloom Cultivars
• Altitude: 1700–1900 masl
• Flavor Notes: Dried Fruits, Almond, Milk Chocolate
• Best For: Espresso, Milk Based & Turkish Coffee

This coffee is developed specifically for a chocolate-forward espresso profile, using Ethiopian coffees selected for body, sweetness, and mild acidity. The roasting approach emphasizes caramelization and structure rather than origin brightness.

In the cup, expect notes of dried fruits, almond, milk chocolate, with a smooth body and restrained acidity. The profile is designed to perform consistently in espresso, milk-based drinks, and environments where balance and approachability are prioritized over high acidity.