Blind Assessment

High-toned, sweetly tart, deeply savory. Jasmine, dark chocolate, lemon verbena, pink grapefruit zest, candycap mushroom in aroma and cup. Balanced sweet-tart-savory structure; lyrical, syrupy-smooth mouthfeel. The flavor-saturated finish leads with citrus notes (lemon verbena, grapefruit) in the short, rounding to deep chocolate and sweet mushroom in the long.

Notes

Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version processed at the Alemayehu Tilahun washing station. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. MJ Bear is a small roaster based in New Taipei City, Taiwan. Visit https://www.mjbearcoffee.store for more information.

Bottom Line

A complex, umami- and citrus-driven natural-processed Ethiopia cup that hits all the pleasure spots: sweet, tart and savory in harmonious balance.

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