|Roaster Location:||Seattle, Washington|
|Coffee Origin:||Yirgacheffe growing region, southern Ethiopia.|
|Est. Price:||$15.45/12 ounces|
|Review Date:||May 2013|
Blind Assessment: Evaluated as espresso. Both Ken (93) and his co-taster (91) admired the wine-like intensity of this dried-in-the-fruit profile, though Ken read more complexity, in particular floral top notes, in flavor and finish. Both tasters cited a creamy mouthfeel and consistent finish. Especially impressive in three parts milk, where the shot bloomed with a complex expression of fruit-toned chocolate.
Notes: 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. Seattle Coffee Works is a small-batch retail and wholesale roasting company, focused on quality and green coffee sourcing without compromise. Visit www.seattlecoffeeworks.com or call 206-340-8867 for more information.
Who Should Drink It : This relatively chastely balanced dried-in-the-fruit Ethiopia gives us both wine and fruit nuance while preserving some Ethiopia floral notes. Superb in cappuccino-scaled milk.
This review originally appeared in the May, 2013 tasting report: Lighter and Brighter: Single-Origin Espressos