|Roaster Location:||St. Paul, Minnesota|
|Review Date:||March 1997|
Blind Assessment: The high-pitched fruit and vanilla tones in the aroma deepen to herbal wildness in the cup, then to hints of ferment in the finish. Sufficient body but not much dimension.
Notes: High-pitched fruit and vanilla in the aroma deepen to herbal wildness in the cup. Grade Sidamo dry-process, Grade 5
Who Should Drink It: People who prefer grappa to cognac; people who eat the worm in the mescal. Like many Ethiopian dry-processed coffees, this one brews a perilous line between fruity and fermented.
This review originally appeared in the March, 1997 tasting report: Straight Coffees from Africa