Atnago’s Ethiopia Medium-Light Roast Coffee — coffee bag front
Atnago’s Ethiopia Medium-Light Roast Coffee — alternate package view
Atnago’s Ethiopia Medium-Light Roast Coffee — coffee packaging detail
Atnago women’s coffee group in Limmu, Ethiopia — group photo 1
Atnago women’s coffee group in Limmu, Ethiopia — group photo 2
Atnago women’s coffee group in Limmu, Ethiopia — group photo 3

Atnago’s Ethiopia Medium-Light Roast Coffee

Regular price$21.00
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Atnago’s Ethiopia Medium-Light Roast Coffee: Flavor, Origin and Brewing Guide

Atnago’s Ethiopia is a washed, medium-light roast from Limmu in Ethiopia’s Oromia region. The cup combines marzipan-like sweetness with citrus brightness and a clove-toned finish, offering a clean profile for drinkers who enjoy aromatic East African coffees without an extremely light roast.

Coffee Profile

Roaster Swelter Coffee
Origin Limmu, Oromia, Ethiopia
Producer Atnago women’s coffee group
Process Washed
Roast Medium-light
Tasting notes Marzipan, citrus and clove
Cultivar Not specified in the current lot information
Formats 12 oz or 2 lb; whole bean, espresso, drip or French press grind

Coffee from Limmu, Oromia

Limmu coffees are often selected for their clean structure and aromatic complexity. This lot is associated with the Atnago women’s coffee group and uses washed processing, which removes the fruit before drying and generally gives origin and acidity a more clearly separated presentation. The cultivar and farm elevation are not stated in the current source material.

What to Expect in the Cup

Marzipan gives the profile a sweet almond impression, citrus adds energy, and clove contributes warm spice. Let the brew cool before making a final judgment: floral and citrus traits often become clearer as temperature drops. A sour, quick cup usually needs a finer grind; a dry or woody cup usually needs a coarser setting or less agitation.

Brewing Recommendations

  • Pour-over: begin at 1:16 with a medium-fine grind and an even bloom.
  • Drip: use about 60 grams per liter to keep the marzipan sweetness balanced with citrus.
  • Espresso: try a slightly longer 1:2.2 yield after adequate rest to open the aromatics.
  • French press: start coarse at 1:15 and separate the brewed coffee from the grounds after steeping.

Use these recipes as starting points. Water chemistry, coffee age, grinder geometry and brewer design all affect extraction. Keep dose and water constant while changing grind size so each adjustment gives useful feedback.

Whole Bean and Ground Options

Whole bean offers the most control and generally protects aroma longer. Choose a ground option only when it matches the brewer named in the selector. Pre-ground espresso cannot be matched perfectly to every basket, dose and machine, so whole bean is preferable when precise dialing is important.

Equipment and Related Coffee

For repeatable single-dose adjustments, consider the Turin DF64 Gen 2 grinder. You can also explore more specialty coffees and coffee roasters.

Frequently Asked Questions

Is this coffee washed or natural?

It is identified as washed coffee.

What roast level is used?

Swelter Coffee lists it as a medium-light roast.

Is the marzipan flavor added?

No added flavoring is stated; marzipan describes a perceived sweetness and almond-like aroma.

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