Blind Assessment

Delicate, balanced, sweetly savory. Apricot, dark caramel, fresh oak, oregano, honeysuckle in aroma and cup. Sweet-savory in structure; full, syrupy mouthfeel. The resonant finish is flavor-saturated in the short, consolidating around apricot and caramel, with undertones of spicy oak, in the long.

Notes

Southern Ethiopia coffees like this one are produced from traditional Ethiopian varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Southern Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. Red Giant Coffee Roasters roasts in small batches on a San Franciscan SF-6 coffee roaster in Palo Alto, California. From the farmers and importers, to the roasters and baristas, three local founders to their best to ensure quality at every step.  Visit www.redgiantcoffeeroasters.com for more information.

Bottom Line

An understated Yirgacheffe cup, quiet in aroma, with a balanced sweet-savory through-line carried by apricot and spicy aromatic wood notes.

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