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rhb
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?