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Layered sweetened condensed milk, Cold Brew, chicory simple syrup and a float of half-and-half
Item No. ETH-M
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(800) 999-2132M – F 6 am – 6 pm PT
We have Ethiopia to thank for coffee. It's the birthplace of the bean, which still grows wild there in resplendent diversity. In fact, it's the region's botanical variety that makes Ethiopian coffee so special, bestowing beans with a distinctive appearance and aroma — long and slightly curved, with a beautiful floral scent that reminds some of jasmine blossoms. Ours comes from Yirgacheffé in the Sidamo state, east of Lake Abaya, where we find special lots that best exemplify these qualities.
The coffee we select for Ethiopian Fancy is the finest washed Arabica, prepared in a fashion that enhances its uniquely refined flavors. Perfectly ripe cherries are picked and pulped the same day. Careful fermentation loosens the gelatinous fruit, and the coffee is then washed in high mountain waters. Cleansed beans are gently dried on raised beds, where farmers rotate them frequently to prevent any sun-scorching.
This method produces a bright, tangy brew with peerless clarity of flavor. Its pungent floral aroma lingers almost like a perfume, giving way to distinct, lemony citrus notes. Alfred Peet thought this medium-bodied coffee deserved to be called "Fancy," and it's easy to taste why.
In Ethiopia coffee is drunk over hours, at the center of social ritual. Powdered in a mortar and boiled in a clay pot, it's served in three stages, sweetened or not, on a tray of decorative demitasse. You can approximate by grinding fine, employing tiny cups, and always, always sharing with others.
This was not a coffee that I care for. Like another reviewer, I wound up giving it away. To me, it tasted rather harsh (but I have been drinking Kona, so maybe it suffered by comparison)
Discovered Peets while working at the San Diego Supercomputer Center. It has followed me wherever I go.
Ethiopian Fancy was part of a trio I ordered a while back. Liked it so much I ordered three more pounds lest they ran out! A flat out favorite. I love the way it "lingers" after the last sip. Great brewed in a French Press. Cannot recommend it enough.
Thought Id try something new with my last order. Took a chance and got some Ethiopian Fancy. You have got to try this coffee! Wow! One of the best I have had. Will always be on my order from now on.
The great aroma and somewhat lighter body make this a great breakfast coffee. I too use this as a change of pace coffee but try to always keep some on hand. (I'm pretty much addicted to Major Dickason). I also appreciate the honest writeup. Yes, quality has varied more over the last 10-12 years for all the reasons you mention. Younger drinkers may not have have the opportunity to drink Ethiopia's best from the late 1980''s when Yerga Cheffe could be rated as the worlds best.
A coffee that did not catch my fancy. Searching for a certain sweet,rich,full flavor. More medium brew. I tried coffee and couldn't finish my first cup. Disappointed, I mailed the rest to my son in Chicago. I'm waiting for his view. It had a flavor that I have never tasted before. Maybe I'm ignorant to how coffees can taste. All I know for sure is Ethiopian Fancy is not for me.
I've been including the Ethiopian Fancy in our regular Peets purchases because we've loved the aromatics and the fine, delicate body. Now, we've used it to make a home blend with Kenya Auction Lot and the last few beans of the recent Peets Burundi special lot. Wow, another amazingly complex cup. These African coffees, each individually and together are the house favorites. Can't wait for the Uzuri Blend to reappear too !
I love Major Dickason
What an intriguing coffee! I love how Ethiopian evolves throughout the year - sometimes bright and lemony-tangy, later heavier and intoxicatingly floral. Right now, I find it to be sweet and floral, with these warm, bready notes. It's texture was tangy and clean, but thicker than that juicy fruitiness I love in Kenya Auction Lot. Very loooooong finish hangs around the nose!
Ethiopian has recently become my favorite coffee. I was in the middle of a Latin American streak, when the fruity complexity of this coffee made me stop and take notice. I love grinding Ethiopian beans because they smells so fresh and berry-like. It's like eating a perfect vine-ripened tomato; a little tangy, a little savory, juicy, but with a pleasantly crisp finish. Yum!
My favorite coffee is Ethiopian Fancy. I'm sad because I don't get to drink it anymore (I've been banished to decaf coffee). But when I did drink regular coffee Ethiopian Fancy was my favorite. As an avid wine taster, Ethiopian danced in that same arena. It had beautiful notes of a Cabernet...fruits and full of body. Heavy on your tongue but so easy to enjoy. Nothing harsh. Drinkable. Smooth. Inviting. The best way to start and end your day.
At this tasting, I found the Ethiopian to be very bright, earthy and chocolatey. The most distinctive taste was probably apricot; a sort of sweet and bold taste. The Ethiopian was medium-bodied with a clean finish.
Nice, fruity acidity. Medium-bodied, lively and floral. Cherry-like fruitiness.
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