|Roaster Location:||Beverly, Massachusetts|
|Coffee Origin:||Sidamo growing region, southern Ethiopia.|
|Review Date:||June 2008|
Intensely floral and cherry-toned aroma with rounding hints of chocolate and pipe tobacco. In the cup balanced acidity, lightly syrupy mouthfeel, and almost sugary berry-toned sweetness, balanced by a crisp, slightly vegetal dry edge, think cacao or (if you know it) tamarind. Long, opulently rich finish.
Unlike the majority of Ethiopia coffees imported to North America, which are processed by the more orthodox wet or washed method, this is a dry-processed or "natural" coffee, meaning the beans are dried inside the fruit rather than after the fruit is removed, as is the case with wet-processed coffees. When all goes well and the fruit dries cleanly, without adding fermented or musty notes, this ancient procedure can add lush, berry-toned sweetness to the beans, as it does here. Atomic Cafe is a coffee house on the North Shore of Massachusetts that began its refined in-house roasting program in 2005. Visit www.atomicafe.com or call 978-922-0042 for more information.
Who Should Drink It
A majestic variation on the grand, sweet, berry-toned natural Ethiopian cup.
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