|Roaster Location:||St. Paul, Minnesota|
|Review Date:||March 1997|
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.
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.
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This review originally appeared in the March, 1997 tasting report: Straight Coffees from Africa