Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor anglicized interpretation of "Kaffa Bun". We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body. Ethiopian coffees are available from some regions as dry-processed, from some regions as washed, or as both.  The difference between the cup profiles produced by "natural" and washed methods is profound. Washed Sidamo, Yirga Cheffe and Limmu have lighter body and less earthy/wild tastes in the cup then their dry-processed kinfolk.
Cup profile: black, blue, boysen & huckleberry, damp earth, autumn, musky scent
Growing elevation: 5,000 to 6,000 + FT
 
*Bag color may vary depending on availability