|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||Sidamo (also Sidama) growing region, southern Ethiopia|
|Est. Price:||$16.80/12 ounces|
|Review Date:||June 2016|
Evaluated as espresso. Delicate, exotic, profoundly floral. Star jasmine, tamarind, saffron, bittersweet orange blossom, dark chocolate in aroma and small cup. Sumptuous, levitating mouthfeel. Bittersweet, citrus-driven short finish; dark chocolate enveloped in jasmine in the resonant long, with waves of saffron notes best described as umami-floral. Maintains its nuance in three parts milk, where dark chocolate and saffron round and deepen.
This outstanding coffee was selected as the No. 2 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. From the Deri Kochoha mill in the Hagere Maryame District, a little south of the famous Yirgacheffe region, where coffees from local heirloom trees are subject to classically rigorous, traditional processing and drying procedures. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. JBC Coffee Roasters’ vision is simple: “let the coffee lead the way” through sourcing and roasting the best and most unique coffees available and rewarding the farmers who grow those coffees with substantial premiums. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.
Opulent, invitingly complex, forthright as both straight shot and in cappuccino-scaled milk.
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