Ethiopian coffees are back into the rotation at Clover. We loved this one from Seattle roaster Kuma when we tasted it a few Food Dev meetings ago.
This coffee’s name refers to a washing station in Sidamo where 600 small farmers bring their beans. The beans sit in a wash tank for 72 hours to ferment. Smell this, then taste a sip when it’s cooled down a bit. You might pick up notes of apricot, peach, and sweet lemon tea.