Blind Assessment

Subtly lush, richly sweet-tart. Candied Meyer lemon zest, violet, roasted cacao nib, sandalwood, fine musk in aroma and cup. Crisp, vibrant, balanced acidity; satiny-smooth mouthfeel. The cocoa-toned finish leads with violet-like floral notes in the short, consolidating to sandalwood with a hint of sweet lemon zest in the long.

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. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. This coffee earned the highest rating in a cupping of coffees from roasting companies in the Southwestern United States (Arizona, New Mexico, Texas) for Coffee Review‘s March 2017 tasting report. Based in Phoenix, Arizona, Press Coffee roasts in small batches to ensure the highest quality and consistency, while sharing their knowledge and passion for coffee with customers. Visit www.presscoffee.com for more information.

Bottom Line

A gently bright, exuberant washed Ethiopia cup: classically sweet, richly tart, intricately aromatic.

Explore Similar Coffees

Click here for more reviews from Press Coffee Roasters

Click here for more information about coffees from Ethiopia