It can feel backwards to call a predominantly bitter product something sweet like Sugar Cube, but that’s the beauty in one of the world’s most chemically complex drinks. If you treat it well, like Abedo Abamecha in Ethiopia does, coffee can offer some nuanced floral and fruity flavors. This naturally processed lot from the Jimma Gera region in Ethiopia is harvested ripe and set to rest in the shade for a full day before drying out on raised beds for 3 to 4 weeks based on weather. After roasting, the sweet fruitiness remains with notes of mango, toasted coconut and cherry limeade.