Blind Assessment: Crisply sweet-savory. Blood orange, dried hibiscus flowers, honey, baking chocolate, mesquite in aroma and cup. Sweet-savory structure with bittersweet acidity; plush, creamy mouthfeel. The crisp finish consolidates to notes of blood orange and baking chocolate with honey undertones.

Notes:  Produced entirely of the Geisha variety of Arabica and processed by the anaerobic natural method, in which the coffee cherries are fermented in the whole fruit with limited access to oxygen before they are dried. Wuguo Cafe is a micro-roaster based in Taipei. Visit https://www.instagram.com/wuguo.cafe for more information.

The Bottom Line: An anaerobic-processed Ethiopia Geisha cup animated by richly bittersweet citrus and spice-toned aromatic wood notes.

Click here for more information about coffees from Ethiopia.