Ethiopia Ardi comes from the Harrar region of Ethiopia immediately to the east of Addis Ababa, which is where coffee plants originated both biologically and then much later commercially. Like all Harrars, it is a shortberry coffee, and thus very fruity but with low acidity. When roasted from Full City to Vienna, it has substantial body, and increasing overtones of chocolate at the darker levels. Because eastern Ethiopia has such a low rainfall, it is dry processed, which means that the mucilage is removed by solar heat rather than by being soaked in water. This tends to mute some of the acidity and sweetness -- but there's plenty of both left to satisfy!