|Roaster Location:||Beverly, Massachusetts|
|Coffee Origin:||Sidamo growing region, southern Ethiopia.|
|Review Date:||June 2008|
Blind Assessment: 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.
Notes: 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.