Blind Assessment

Fruit-forward, spice-toned. Raspberry jam, clove, rum cordial, fresh-cut fir, dried hibiscus in aroma and cup. Sweetly tart structure with brisk acidity; lightly creamy mouthfeel. Clove and raspberry drive the sweet-toned short finish, while notes of fresh-cut fir reappear in the long.

Notes

Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This is a dry-processed or “natural” version, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Evie’s Café , based in Chia-Yi Taiwan, specializes in fine roasted coffees as well as pour-overs and cold-brews. Visit https://m.facebook.com/eviescafe88/ for more information.

Bottom Line

A delicate, flavor-saturated natural-processed Sidamo cup, animated by notes of raspberry and clove.

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