Blind Assessment: Crisply sweet-tart, cocoa-toned. Narcissus, cocoa nib, raspberry, tangerine zest, white peppercorn in aroma and cup. Sweet-tart structure with gently bright acidity; delicate, very silky mouthfeel. The cocoa-toned finish is supported by undertones of tangerine zest and white peppercorn.

Notes: Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. Certified USDA organic and processed by the natural method (dried in the whole fruit). RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana, natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.

The Bottom Line: A subtly spice-driven, cocoa-toned natural-processed Ethiopia cup with pleasing notes of fresh raspberry throughout.

Click here for more information about coffees from Ethiopia.