The source introduces an Ethiopian washed coffee using a lemon-oriented description and a Yirgacheffe reference. The tasting language offers a possible way into the cup, while the lot, station or producer information is needed to identify the product more precisely. The perfume-lemon wording is a flavour-led name for a washed Ethiopian offering; it does not by itself establish that lemon or fragrance was added.
Do not assume that lemon in a tasting description means lemon was added. Equally, the name does not prove that every preparation will show the same citrus character. Check the available harvest, processing and roast details and keep those attached to the actual bag.
Brew a measured baseline and compare aroma with acidity, sweetness and the finish as the coffee cools. A citrus-like impression may be one part of the balance rather than the whole experience. The profile should support the drinker's observations, not turn a seller's reference into a compulsory flavour or an independent BeanScene tasting claim.
The conversation
A good question can make a better brew.