Black Coffee in Black Jar
Ethiopia Dry-Processed Guji Mt. Kayon
|Roaster Location:||Taichung, Taiwan|
|Coffee Origin:||Guji Zone, Oromia Region, south-central Ethiopia|
|Est. Price:||$35.00/100 grams|
|Review Date:||January 2018|
Complex, fruit-forward. Ripe strawberry, dark chocolate, frankincense, pink peppercorn, aged rum in aroma and cup. Bittersweet structure animated by a bright, juicy acidity; delicately lively, smooth mouthfeel. The resonant finish is flavor-saturated, leading with berry notes with a hint of sweet ferment in the short, rounding to spice-toned chocolate in the long.
Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. 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. Black Coffee in Black Jar, a Taiwan-based nano-roaster and café, is named for both the Taiwanese slang phrase “black soy sauce in black jar,” indicating something is difficult to see through, and the literal black jar this company stores coffee in to protect it from UV light. For more information, visit https://m.facebook.com/BlackCoffeeInBlackJar/.
A regal and expressive natural-processed Ethiopia coffee with an inviting hint of clean, sweet ferment suggesting aged rum.
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