|Roaster Location:||Floyd, Virginia|
|Coffee Origin:||Odo Shakiso District, Guji Zone, southern Ethiopia|
|Est. Price:||$17.49/12 ounces|
|Review Date:||November 2017|
Blind Assessment: Delicate, richly and sweetly tart. Dried hibiscus, fine musk, almond, sandalwood, raspberry in aroma and cup. Fruit-toned, deeply sweet structure with gently-expressed acidity; buoyant, satiny-smooth mouthfeel. The crisp, flavor-saturated finish is characterized by sweet-tart fruit and floral tones (raspberry, hibiscus).
Notes: This coffee tied for the second-highest rating in a tasting of 71 organic-certified coffees from Africa for Coffee Review’s November 2017 tasting report. 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. Certified USDA organic. Established in 2010, Red Rooster is an organic-certified micro-roaster focusing on socially conscious coffee and high-quality coffee. Visit redroostercoffee.com or call 540-745-7338 for more information.
The Bottom Line: A lively and crisply sweet, fruit-forward natural-processed Ethiopia cup.
This review originally appeared in the November, 2017 tasting report: Organic-Certified Coffees from Africa: Benefits, Challenges, Complexities