Ethiopia from the Canadian roaster September Coffee in Ottawa is an espresso that feels silky, sweet, and very juicy. In the cup, it reveals notes of plum, figs, dark berries, and a citrusy sparkle reminiscent of lemon-lime soda, complemented by a chocolatey sweetness. The resulting profile is jammy, round, and very pleasant to drink, with balanced acidity and sweetness that holds the entire cup together. It’s an espresso with a distinct fruity character, yet it doesn’t come across as wild or overly fermented. On the contrary, it maintains clarity, delicacy, and a smooth progression from the first sip all the way to the aftertaste. This is precisely what makes it a coffee that functions as a fun, yet still very well-executed, modern espresso.
The coffee comes from Ethiopia, specifically the Bensa region in Sidama, and more precisely from the Buncho station. Located high in the mountains in the Shantawene kebele, the station collaborates with more than 800 local farmers who supply their coffee cherries here. The most common variety is 74158, which is characteristic of this lot. The coffee trees grow at an altitude of 1,950 to 2,200 meters above sea level, which gives the cherries plenty of time to ripen slowly and develop their sweetness and aroma. This origin thus delivers precisely the type of delicacy and elegance that translates into a floral aroma, jammy fruit, and balanced acidity in the cup.
The coffee is processed using the honey method, which gives it a silkier texture and a sweeter, fuller character. Upon arrival at the station, the cherries undergo water sorting to remove floating defects; they are then hulled and dried on raised African beds along with some of the mucilage. During drying, the parchment is turned regularly to ensure the coffee dries evenly and cleanly, a process that takes about 12 to 15 days, depending on the weather. The result is an espresso that beautifully blends the sweetness of fig and plum jam, dark berries, a light citrus freshness, and a subtle chocolate note. It’s a coffee that feels rich but not heavy, and it demonstrates just how well the honey process can work in a modern, fruity espresso.