Ethiopia Dry Process Saris Abaya
|Roaster Location:||I-Lan City, Taiwan|
|Coffee Origin:||Guji Zone, Sidama Province, southern Ethiopia.|
|Est. Price:||NT $450/8 ounces|
|Review Date:||May 2013|
Crisply sweet, intensely complex. Honey, brandy, apricot, brandy, citrus flower, a hint of walnut in aroma and cup. Round, brandyish acidity; very lightly syrupy mouthfeel. Honey and walnut in particular persist in a deeply flavor-saturated, gently drying finish.
This is a dry-processed or "natural" coffee, 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. CaféTaster is an aficionado nano-roaster of the style increasingly characteristic of East Asia countries like Taiwan and Korea, roasting very high-end coffees in very small volumes for a tiny clientele of passionate coffee enthusiasts, in the process selling coffee education as much as coffee itself. For more information, visit www.facebook.com/cafetaster or email roaster Jerry Huang at [email protected].
Who Should Drink It
Expresses the sweet, brandy-like character of Ethiopia dried-in-the-fruit coffees with discretion and elegance, allowing equal billing to the heady floral and fruit notes inherent in native Ethiopia coffee varieties.
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