|Roaster Location:||San Dimas, California|
|Coffee Origin:||Yirgacheffe growing region, Sidamo Province, southern Ethiopia.|
|Review Date:||August 2009|
Blind Assessment: A rather wild fruit ferment reads in the aroma as deep-toned cherryish fruit with complicating hints of lemon and aromatic wood. In the cup muted acidity, fullish body, and a complexly savory-sweet fruit character suggesting brandy, cherry, and a slightly salty chocolate. Softens in a long, salty-sweet finish.
Notes: Certified organically grown. Yirgacheffe coffees are grown without chemicals on small family plots interspersed with food plants and fruit trees. Unlike most Yirgacheffe coffees, this one is dry or naturally processed, meaning the beans or seeds were dried inside the coffee fruit rather than dried after the fruit residue was removed, as is the case with wet-processed or "washed" Yirgacheffe coffees. Drying in the fruit turns the typically floral- and lemon-toned Yirgacheffe profile into something deeper, wilder and cherry-brandy-toned. Coffee Klatch is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won both the 2003 and 2007 United States Barista Championships brewing a Coffee Klatch espresso blend. Visit www.klatchroasting.com or call 877-455-2824 for more information.
Who Should Drink It: Lovers of the wild side of beverages: single-malt whiskies, untamed grappas, tequilas.
Click here for more information about coffees from Ethiopia.
This review originally appeared in the August, 2009 tasting report: The Devil's in the Details: Bird-Friendly and Shade-Grown Coffees