Gourmet Coffee Project
Ethiopia Mt. Welel Ashi – Green
|Review Date:||October 1999|
Blind Assessment: The nutty, sweet-herbal-toned aroma promised intrigue, but most panelists felt the cup disappointed: the acidity was a touch harsh, the flavor rather rough, the aftertaste astringent. Perhaps too much green, unripe coffee fruit made it to the bag.
Notes: The nutty, sweet-herbal-toned aroma promised intrigue but the acidity was a touch harsh and the flavor rather rough. Produced by small peasant holders in full shade using traditional growing methods. Like many Ethiopia coffees, probably organically grown, but not certified as such. From the 1998/99 crop.
Who Should Drink It:
This review originally appeared in the October, 1999 tasting report: Wet-Processed Ethiopia Coffees