|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||Sidama (also Sidamo) growing region, southern Ethiopia|
|Est. Price:||$16.80/12 ounces|
|Review Date:||June 2016|
Blind Assessment: Intricately rich, tartly sweet. Lilac, wild strawberry, sandalwood, roasted cacao nib, grapefruit zest in aroma and cup. Crisply sweet, vibrant acidity; satiny-smooth mouthfeel. Aromatic sandalwood notes are amplified in the richly drying short finish, with a return of cacao nib and quietly spicy grapefruit zest in the resonant long.
Notes: 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 rigorous, traditional processing and drying procedures. “WP” is an abbreviation for wet-processing, indicating that this coffee has been subject to the traditional “washed” processing method in which the fruit residue is removed from the beans before drying, a method that typically intensifies acidity and aromatic top notes. 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.
The Bottom Line : A coffee in which opposites are at play and in balance: sweet and tart, spicy and chocolaty.