Blind Assessment: Richly sweet, chocolate-toned. Molasses, baker’s chocolate, lily, cedar, black peppercorn in aroma and cup. Bittersweet structure with round, gentle acidity; velvety-smooth mouthfeel. The finish is thoroughly chocolate-toned, leading with baker’s chocolate in the short complicated by deep florals and aromatic wood, rounding to cocoa powder and molasses in the long.

Notes: Coffees from the Yirgacheffe region 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. Processed by the wet or washed method (fruit skin and pulp are removed before drying). Mystic Monk Coffee is a small-batch roaster associated with a Carmelite monastery located in the Rocky Mountains of northern Wyoming. The monks emphasize an artisan approach to roasting and a commitment to quality. Visit www.mysticmonkcoffee.com or call 877-751-6377 for more information.

The Bottom Line: A resonant, chocolate-toned Yirgacheffe cup, deeply sweet with floral and aromatic wood undertones.