Blind Assessment

Delicately sweet-tart, fruit-toned. Strawberry, aged rum, cocoa powder, pink peppercorn, celery seed in aroma and cup. Sweetly fermenty in structure; satiny-smooth in mouthfeel. A hint of aged rum carries the finish, accompanied by berry notes in the short and spice-toned savory notes in the long.

Notes

The cup profile of this coffee owes its originality to a complex, overlapping set of influences. First, tree variety: It was produced from heirloom varieties grown only in southern Ethiopia. Second, processing method: It is a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is sweeter and deeper-toned than profiles associated with the more typical wet or “washed” process the which the soft fruit residue is removed before drying. Finally, the beans were exposed to cultured strains of bacteria extracted from the excrement of the civet cat, making this a laboratory version of the famous kopi luwak, the coffee passed through the intestines of a civet cat or luwak. Good Chance Biotechnology., Ltd. is a Taiwan-based specialty coffee company. For more information, visit http://www.magiccat.pro/ or email [email protected].

Bottom Line

A Sidamo coffee processed by the dry or natural method and treated with a cultured essence of kopi luwak that together net richly ripe fruit notes, cocoa tones, and a pleasing hint of sweet ferment.

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