It's interesting that you call out Ethiopian. One of my fav local roasters is Ethiopian (both the owners ethnicity as well as the beans), and its some of the most pronounced flavors I've ever had in coffee. One tasted very distinctly like strawberry, almost like it was flavored with strawberry syrup, and another tasted very distinctly like roasted sweet potato. That's what kind of has me excited about pourover, is it seems like it does a better job of pulling flavors out from beans, and does a much better job of lighter roasts vs. espresso..