your first sip of rising cub's yirgacheffe tells you everything about why ethiopian coffee owns the specialty scene. these beans carry the floral intensity that made ethiopia famous, roasted by hands that understand heirloom varietals like nobody else in addis ababa. the cup tastes like jasmine and bergamot had a conversation over honey. former black lion organic has evolved into something sharper, more focused. when steam rises from your cup, you're tasting centuries of coffee genetics that can't be replicated anywhere else on earth.
curated by gautam khorana, editor · updated
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