Blind Assessment

High-toned, sweetly tart. Maple syrup, pistachio butter, dried peach, roasted cacao nib, allspice in aroma and cup. Sweet-tart structure with brisk acidity; velvety-smooth mouthfeel. The resonant finish is centered on notes of maple syrup and peach in the short and cocoa-toned pistachio butter in the long, with a hint of allspice.

Notes

This coffee was produced by farmers in the Worka Cooperative, currently representing 305 members. Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. It was processed by the wet or washed method (fruit skin and pulp are removed before drying). Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. Coffee Dusk is a café and nano-roaster (using a one-pound roasting machine) based in Daejeon, South Korea. Visit https://www.instagram.com/COFFEEDUSK/ for more information.

Bottom Line

A deeply sweet wet-processed Ethiopia cup, spice-toned and redolent of dried stonefruit.

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