|Roaster Location:||I-Lan City, Taiwan|
|Coffee Origin:||Yirgacheffe growing region, southern Ethiopia.|
|Est. Price:||NT $450/8 ounces|
|Review Date:||March 2015|
Delicate, intricate, very sweetly but crisply fruit-toned. Orange, honey, roasted cacao nib, lilac-like flowers, a hint of brandy in aroma and cup. Round, brisk but rich acidity; lightly syrupy mouthfeel. Resonantly crisp, slightly bitter-toned finish.
Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a deeper-toned floral and fruit character. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. CafeTaster is an aficionado nano-roaster of the style increasingly characteristic of East Asia countries like Taiwan and Korea, roasting very high-end coffees in very small volumes for a tiny clientele of passionate coffee enthusiasts, in the process selling coffee education as much as coffee itself. For more information, visit www.facebook.com/cafetaster or email roaster Jerry Huang at [email protected]
Who Should Drink It
An intriguing variation on the dried-in-the-fruit or natural-processed Ethiopia cup, simultaneously lush yet crisp.
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This review originally appeared in the March, 2015 tasting report: The Everyday Exceptional: Macro-Lots 2015