Of course, Coffee Arabica, the species that produces all fine coffees, originated in the highland forests of Ethiopia, in the Horn of Africa.
This month's cupping brought 12 Ethiopia washed coffees: four Yirgacheffes, three Sidamos, three Limus, and two unusual coffees from the Mt.
In the case of the other eight coffees, no farm or cooperative is identified because Ethiopia sells most of its coffees by auction.
Perhaps predictably, Yirgacheffes continued to rule the wet-processed Ethiopia roost, with a considerably higher collective rating than samples from other regions.
Notes: Limu is generally considered the second most prestigious origin for Ethiopia wet-processed coffee after Yirgacheffe.
Blind assessment: Is this Ethiopia smooth, complex, and gently authoritative, or slightly hard, grassy, and astringent?