|Roaster Location:||Santa Barbara, California|
|Coffee Origin:||Coffee component from the Yirgacheffe growing region, southern Ethiopia.|
|Roast Level:||Very Dark|
|Review Date:||September 2006|
Blind Assessment: (Pre-ground blend of coffee, cardamom and cinnamon) The spice sensation is intense and dominating throughout the profile, reading as a bitter, resiny orange with a sharp cinnamon overlay. In the cup the mouthfeel is full and the taste simultaneously sweet and brassily bitter.
Notes: All ingredients in this pre-ground blend of coffee, cardamom and cinnamon are certified organically grown. Indigenous Coffees offers a selection of single-origin coffees blended with spices (actual spices, not extracts) that often reference traditional beverage concepts. In this case, combining cardamom with coffee is a widespread practice in northern Africa, making the use of an Ethiopian coffee in this blend particularly appropriate (though the addition of cinnamon may globalize the concept a bit). Visit
Who Should Drink It: Those who crave intensity as the price of any semblance of balance or subtlety or, for that matter, coffee flavor.
This review originally appeared in the September, 2006 tasting report: Experimenting with Tradition: Naturally Flavored Coffees