A rare process for Ethiopia that is sort of the feature here more so than the wildness of cup. There's that general honey'd/caramel/toasted thing that the process imparts which lends itself to ramping up those specific notes on their coffee. I've written that so many times i'm going to sleep as I write that. I did find there to be a really nice red fruit and candy like vibe to it. I'd give this a whirl as espresso.
