Blind Assessment

Sweet, spice-toned, pungent. Hazelnut, cocoa, ripe cantaloupe, tangerine zest, a hint of cinnamon in aroma and cup. Complexly structured: very sweet, gently tart, slightly bitterish. Syrupy and full in mouthfeel. Cocoa and tangerine carry into a deep, long finish.

Notes

Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. 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. Big Creek Coffee Roasters is a small, quality-oriented batch roaster located in Montana’s Bitterroot Valley. Visit www.bigcreekcoffeeroasters.com or call 406-375-7508 for more information.

Bottom Line

Spicy-sweet, autumnal profile, complex and grown-up.

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