Felala Coffee Lab
Ethiopia Alemaza Natural SOE
|Roaster Location:||Taipei, Taiwan|
|Coffee Origin:||Sidama Region, south-central Ethiopia|
|Est. Price:||NT $360/8 ounces|
|Review Date:||June 2022|
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.
The 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.
This review originally appeared in the June, 2022 tasting report: Fruit Bombs Are the Point: Natural-Processed Espressos Defy Convention