Blind Assessment

Tangy, sweet-savory, berry-toned. Raspberry candy, baking chocolate, lemon zest, fir, sarsaparilla in aroma and cup. Sweet-savory structure with brisk acidity; very full, creamy mouthfeel. Very long, lingering finish, crisply chocolaty and berry-driven.

Notes

Produced by smallholding farmers, from local landrace varieties of Arabica, and processed at the Biloya Station by Tracon Coffee using the anaerobic natural method, in which whole cherries are fermented in an oxygen-free environment before being dried in the whole fruit. Based in Livingston, Montana, RamsHead Coffee Roasters is a family-owned company that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.  

Bottom Line

A crisply berry-forward, chocolaty anaerobic natural Ethiopia with intriguing savory-tangy undertones.

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