ethiopia coffee
Abyssinian, Ethiopia
by upper left roasters · portland, usa
you'll taste honey before honeycomb. this is abyssinian, ethiopia, a honey ethiopia from upper left roasters.
honeyhoneycombmilk chocolatedark chocolate
the bean
- origin
- ethiopia
- process
- honey
- status
- in stock
the abyssinian is an ethiopian coffee from upper left roasters, processed using the honey method, where some fruit mucilage is left on the bean during drying. this gives it a naturally sweet, layered cup with honey, honeycomb, milk chocolate, and dark chocolate. the honey process tends to produce a fuller body than washed coffees while keeping more clarity than naturals, making it well suited to pour over or french press. brew with water around 93c and a medium grind to let the chocolate and honey sweetness come through without over-extraction.
common questions
What does Abyssinian, Ethiopia taste like?
it cups with honey, honeycomb, milk chocolate, and dark chocolate, the honey process lending natural sweetness and body to the cup.
How is Abyssinian, Ethiopia grown and processed?
it is grown in ethiopia and processed using the honey method, meaning the coffee is dried with some of the fruit mucilage still coating the bean.
How should I brew Abyssinian, Ethiopia?
pour over and french press both suit this coffee well, use a medium grind and water around 93c to bring out the chocolate and honey sweetness without bitterness.
about upper left roasters
the thing about upper left roasters on se clay is how they treat coffee like it matters. single-origin beans get the attention they deserve here, roasted with the kind of precision that makes 4.6 stars from 755 reviewers feel earned, not lucky. you can taste the difference in every cup. the steam curls up differently when someone actually cares about extraction time. regulars don't just come back for caffeine. they come back because this place understands that good coffee starts long before the grind, in decisions about sourcing and roasting profiles that most chains never consider. the baristas know their beans the way a chef knows their ingredients. it's that simple, that rare. portland has plenty of coffee shops. upper left reminds you why the good ones survive while the rest become background noise.
all coffee from upper left roastersportland, usa
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