Blind Assessment

Zesty and graceful. Honey, peach, raisin, carob, a hint of freesia-like flowers in aroma and cup. Tart, juicy acidity. Light, satiny mouthfeel. Flavor consolidates in a brisk though sweet-toned finish.

Notes

Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. When processed by the wet or washed method (fruit skin and pulp are removed before drying) they typically express great aromatic complexity and intensity with a particular emphasis on floral notes. This particular Ethiopia comes from a lot produced by 600 villagers and processed at the Shakiso washing station or wet mill. An integral part of New York’s coffee renaissance, Brooklyn-based Café Grumpy opened its first café in 2005 and has since expanded to six locations, including a roasting facility. Visit www.cafegrumpy.com or call 718-383-0748 for more information.

Who Should Drink It

Those who enjoy a sweet but brisk, zesty cup with quietly striking aromatics.

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