Blind Assessment

Delicately fruity, spice-toned. Red plum, ginger blossom, cocoa nib, lemon balm, maple syrup in aroma and cup. Gently vibrant structure with round acidity; viscous, satiny mouthfeel. Cocoa-toned finish, supported by notes of lemon balm and maple syrup.

Notes

Guji is a now celebrated growing region nestled next to Ethiopia's better-known Yirgacheffe and Sidamo regions. This coffee was processed by the anaerobic natural method, in which the whole fruit is fermented in an oxygen-free environment before drying. Buon Caffe is a specialty coffee roaster and cafe in Taipei, Taiwan. Visit www.buoncaffe.com.tw for more information.

Bottom Line

An interesting spice-toned anaerobic Ethiopia cup — nuanced and rich with an especially buoyant, lively mouthfeel.

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