Blind Assessment

Evaluated as espresso. Juicy, richly aromatic, sweetly tart. Dark chocolate, pomegranate, sandalwood, lilac, blood orange zest in aroma and small cup. Syrupy-smooth mouthfeel; long, flavor-saturated finish. High-toned and chocolaty in three parts milk, supported by elegant floral and rich aromatic wood notes.

Notes

Southern Ethiopia coffees like this one are largely produced from distinctive indigenous Ethiopian landrace varieties of Arabica long grown in their respective regions. This is a dry-processed or “natural” version, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Felala Coffee Lab is an experimental roastery and coffee shop specializing in nano-lot coffees. Visit https://m.facebook.com/groups/4342401375773135/ for more information.

Bottom Line

A strikingly composed natural-processed single-origin espresso with high-toned fruit, spicy-sweet florals, deep chocolate notes, and a pleasing herbaceous throughline.

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