|Roaster Location:||Ramsey, Minnesota|
|Coffee Origin:||Yirgacheffe growing district, southern Ethiopia.|
|Review Date:||July 2007|
Blind Assessment: Intense aroma: nut, mint, brandied cherry chocolate. In the cup rich acidity, silky body and a continuing aromatic profile so deeply and explosively complex that a world of coffee sensation can be found in it: cocoaish chocolate, raisin, flowers, lemon, brandy, orange peel. Very sweet and flavor-saturated short finish, though in the long a very slight salty astringency shadows the fine aromatic echoes.
Notes: Most Yirgacheffe coffee is prepared by removing the fruit before the beans or seeds have been dried, producing a cleanly high-toned, often intensely floral- and citrus-toned cup. This Ethiopia is a "natural" or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, producing a flavor profile that is lower-toned with a deep, wine-and berry-like fruit. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. Paradise Roasters prides itself on roasting and shipping coffee only after orders are placed. Its metaphoric mission is to bring some paradisiacal warmth from the coffee-growing south to the cool environs of Minnesota. Visit www.paradiseroasters.com or call 763-433-0626 for more information.
Who Should Drink It: An archetypal coffee, with an entire history of coffee implied in its complex aromatics.