Description
This is one of the best natural process (berry bomb, etc) African coffees we’ve ever had. Easily the best in the last 3 years.
This Sidamo/Guji coffee is a premium lot, made up of very high altitude grown coffees (above 2000MASL) and with expertise in growing, harvesting, processing, and care taken for both the environment and the farmers’ pockets. Like most Ethiopian coffees, this coffee is farmed by many (in this case a little over 500) smallholders, who bring all of their best product to the Sasaba washing station.
This particular lot is all natural process, meaning the coffee seeds are dried in the coffee cherry for about 20 days. This causes fermentation that yields wild flavors. This is not a “coffee flavored coffee.” It’s undeniably coffee, but when you grind it, you get blasted by blueberry aromas.
The cup aroma smells strongly of whole limes and blueberry pastries. It’s a vivid experience. The first sip, we get grapefruit, blueberry, and chamomile tea. It’s on the sweeter side of natural Guji coffees, but unique. Perhaps a little less sweet than Guji Highlands from last year, but I’d say significantly stronger aroma, in a very pleasing way.
We have 3 different natural Ethiopia lots for this year. The other two will have a hard time keeping up with this one. It’s that good. Then again, we fell in love with all 3 on the cupping table.
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