It's almost impossible to find a coffee that has the dancing flavors like an Ethiopian bean. With a lighter body and a moderately light level of acidity, expect to find wonderful citrus and tropical fruit flavors. Your nose might recognize floral fragrances and aromatics, as well.
Coffee has been an Ethiopian staple since the 1500s, and it shows. Growing methods haven't changed much. Unlike other parts of the world, the majority of coffee from Ethiopia largely originates from smaller farms, each only producing about 300 kg per year (that's about 5 bags).
Because of this large volume of small-farm coffee sources within the country, in 2009, the Ethiopia Commodity Exchange was launched. This exchange operates exclusively for the consideration of small coffee farms within the country. This coffee is a part of the ECX and was sourced entirely from small farms.