Blind Assessment

Richly sweet, fruit- and floral-toned. Blueberry, narcissus, agave syrup, sandalwood, dark chocolate in aroma and cup. Sweet in structure with gentle, round acidity; plushly syrupy mouthfeel. The resonant finish leads with notes of blueberry and narcissus in the short, rounding to aromatic wood-framed chocolate in the long.

Notes

The cup profile of this coffee owes its originality to a complex, overlapping set of influences. First, tree variety: It was produced from distinctive-tasting indigenous varieties grown only in southern Ethiopia. Second, processing method: It is a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavor profile that is often sweeter and deeper-toned than profiles associated with the more typical wet or “washed” process in which the soft fruit residue is removed before drying. Finally, the beans were exposed to cultured strains of bacteria extracted from the excrement of the civet cat, making this a laboratory version of the famous kopi luwak, the coffee passed through the intestines of a civet cat or luwak. Good Chance Biotechnology., Ltd. is a Taiwan-based specialty coffee company. For more information, visit http://www.magiccat.pro/ or email Pro13391@gmail.com.

Bottom Line

A sweet-toned natural Ethiopia cup that supplements ripe berry notes and dark chocolate with inviting hints of rich sandalwood.

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