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Did you just happen to buy natural process Ethiopians every time rather than washed? A boozy berry liqueur taste is pretty common in those, but then I enjoy that myself and it's often present in natural coffees from other countries, not just Ethiopia. Maybe you just have a preference for washed coffee?
squidink
clockwork_killa
I know coffee tasting is fairly subjective but does anyone else find Ethiopian coffee to have an overly fermented almost rum/liqueur flavour?
The last few months I've had several bags of coffee, all with wildly different tasting notes, that I've really not enjoyed due to the aforementioned fermentyness. I was scratching my head trying to find a common denominator when I realised they had all been Ethiopian.
Does anyone else find this with Ethiopian coffees or have I just been particularly unlucky with my bean selection?