Blind Assessment

Sweet, intense, melodic. Blueberry, tangerine, rye whisky, roasted cacao nib in aroma and cup. Big, juicy acidity; lightly syrupy, lively mouthfeel. Citrus and cacao nib in particular saturate a roundly rich finish.

Notes

Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a deeper-toned floral and fruit character. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. "So coffee roaster's” is a quality-focused retail and wholesale specialty roaster in South Korea. Email [email protected] or call +82-31-962-9047 for more information.

Who Should Drink It

A sweet, cleanly fermenty dried-in-the-fruit Ethiopia profile on steroids: big, giddy, grandly lyrical.

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