Blind Assessment

Richly fruit-forward, chocolaty. Dried persimmon, chocolate fudge, almond brittle, cedar in aroma and cup. Sweet-savory structure with winy acidity; plush, syrupy mouthfeel. The rich-toned finish consolidates to dried persimmon, chocolate fudge, and cedar.

Notes

Coffees from the Sidama region like this one are produced from distinctive, largely indigenous Ethiopian landrace varieties of Arabica long grown in the region. Processed by the natural method (dried in the whole fruit). Established in 2009 by Amy and Scott Angelo, Oceana brews specialty coffees that have been roasted in small batches at its roasting house and café in Tequesta, Florida. Visit www.oceanacoffee.com for more information. 

Bottom Line

A high-toned, deeply sweet, richly tart and chocolaty coffee from the Bombe Mountains of Ethiopia.

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