|Roaster Location:||Newtown, Sydney, Australia|
|Coffee Origin:||Yirgacheffe growing region, south-central Ethiopia|
|Est. Price:||AUD $16.00/250 grams|
|Review Date:||June 2016|
Blind Assessment: Delicate, herby, brightly floral. Sweet, spicy flowers (lemon blossom, lavender) spearmint, fresh-cut fir, black currant, dark chocolate in aroma and cup. Juicy, sweet acidity; light but silky mouthfeel. The finish, both delicate and resonant, is saturated with bright floral tones in the short and dark chocolate with a hint of spearmint in the long.
Notes: Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on floral and citrus notes. Like virtually all coffees from southern Ethiopia, this coffee is most likely produced by villagers on small garden plots interplanted with food and other subsistence crops. This coffee earned the top rating in a test of coffees from Australian roasters conducted for Coffee Review‘s June 2016 tasting report. Campos Coffee is committed to sourcing the finest coffees, with a focus on sustainable practices. Campos has locations in New South Wales, Victoria and Queensland. For more information, visit camposcoffee.com.
The Bottom Line : An invitingly sweet, intricate Yirgacheffe cup with a floral backbone supported by dark chocolate and spearmint suggestions.
This review originally appeared in the June, 2016 tasting report: Some Single-Origin Coffees from Australian Roasters