Blind Assessment: Crisply sweet and inviting. Caramel, pear, baking chocolate, fir, mustard flower in aroma and cup. Sweet-savory structure with gentle acidity; satiny mouthfeel. Notes of caramel and pear lead the finish, with undertones of baking chocolate.

Notes: Produced from trees of the indigenous Ethiopian 74111 selection of Arabica. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Buon Caffe is a specialty coffee roaster and cafe, in Taipei. Visit www.buoncaffe.com.tw/ for more information.

The Bottom Line: A friendly washed Ethiopia cup with notes of pear and crisp chocolate as throughlines.

Click here for more information about coffees from Ethiopia.