Blind Assessment

Sweetly pungent, floral-toned. Rhododendron, fine musk, black cherry, sandalwood, roasted cacao nib in aroma and cup. Balanced, bittersweet structure; velvety-smooth mouthfeel. The finish consolidates to cocoa-toned florals in the short and sweet aromatic wood notes in the long.

Notes

Southern Ethiopia coffees like this one are largely 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, as here), 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. Black Coffee in Black Jar, a Taiwan-based nano-roaster and café, is named for both the Taiwanese colloquialism “black soy sauce in black jar,” indicating something is difficult to see through, and the literal black jar this company stores coffee in to protect it from UV light. For more information, visit https://m.facebook.com/BlackCoffeeInBlackJar/.

Bottom Line

A crisply sweet, inviting Ethiopia cup with pretty notes of black cherry and vanilla-like florals enveloped in cocoa-toned sandalwood.

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