Blind Assessment

Deeply sweet, fruit-forward. Grape candy, dark chocolate, grappa barrel, fresh-cut fir, gardenia in aroma and cup. Sweet-tart structure with gentle acidity; full, satiny mouthfeel. Crisp, dry, chocolaty finish with notes of sweet grape wafting up in the long, as well as sweet alcohol ferment.

Notes

Southern Ethiopia coffees like this one are largely produced from indigenous Ethiopian varieties of Arabica long grown in the region. This one was processed by a variation on the anaerobic or “limited-oxygen” method. Vennel Coffee is a Taiwan-based specialty coffee roaster. For more information, visit www.vennelcoffee.com.tw.

Bottom Line

An intentionally fermenty, fruit-centered Ethiopia cup processed by an experimental method involving oxygen deprivation during the fermentation process: sweet, chocolaty, pleasantly funky.

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