|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Yirgacheffe growing region, southern Ethiopia.|
|Est. Price:||$14.95/12 ounces|
|Review Date:||September 2012|
Blind Assessment: Richly structured coffee with an intense balance of sweet, bitter and tart tastes supporting complex aromatics: lavender-like flowers, pecan, fresh-cut fir, and most strikingly, an unusual fruit note simultaneously suggesting mango and melon. Rich, deep acidity; lively, lightly syrupy mouthfeel. The complex fruit note in particular carries into a drying but sweet finish.
Notes: Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a "natural" or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a flavor profile more pungent than bright though still extravagant in its floral-toned aromatics. 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. Seattle Coffee Works is a small-batch retail and wholesale roasting company, focused on quality and green coffee sourcing without compromise. Visit www.seattlecoffeeworks.com or call 206-340-8867 for more information.
Who Should Drink It: Those who can handle both intensity and complexity in a striking and unusual coffee.