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Coffee has been an Ethiopian staple since the 1500s, and it shows. Growing methods haven't changed much. Unlike other parts of the world, most coffee from Ethiopia primarily originates from smaller farms, each only producing about 300 kg per year (that's about five bags). 

Because of this large volume of small-farm coffee sources within the country, in 2009, the government launched the Ethiopia Commodity Exchange. This exchange operates exclusively for the consideration of small coffee farms within the country. This coffee is a part of the ECX and was sourced entirely from small farms. 

It's almost impossible to find a coffee that has the dancing flavors like an Ethiopian bean. With a lighter body and a moderately light level of acidity, expect to see wonderful citrus and tropical fruit flavors in this naturally processed Sidamo bean. Your nose might recognize floral fragrances and aromatics, as well.