Blind Assessment

Crisply sweet, fruit-toned. Blackberry, baker’s chocolate, freesia, hazelnut, cedar in aroma and cup. Sweet-tart structure with bright acidity; velvety-textured, crisp mouthfeel. The cocoa-toned finish has a berry throughline, enveloped by spicy floral notes.

Notes

This coffee tied for the third-highest rating in a cupping of coffees roasted by women for Coffee Review‘s April 2018 tasting report. Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Founded in 2014 by Ingin Kim, an investor in the boutique coffee producer Ninety Plus, Peri Coffee is a nano-roaster based in Altadena, California. Visit www.pericoffee.com for more information.

Bottom Line

A classic natural-processed Ethiopia cup with clean berry notes, chocolate suggestions, and hints of sweetly spicy florals.

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