بات كانتري

The darker roast on this one is a smart move—it gives the Yirgacheffe beans a velvety body I wasn’t expecting, and the florals still linger in every sip. Brewed it as a pour-over and the cup turned out rich without losing that classic Ethiopian brightness. This is my new go-to for slow Sunday mornin

Brewed a cup this morning and the velvety texture really stands out—much richer than your typical Yirgacheffe. The darker roast brings out a smooth, almost cocoa-like finish that lingers nicely. Perfect for when you want something a little moodier than your usual light roast.

Wasn't sure about a darker roast for Yirgacheffe, but the velvety florals really come through—rich and smooth without any bitterness.