|Roaster Location:||Boulder, Colorado|
|Coffee Origin:||Yirgacheffe growing region, southern Ethiopia|
|Est. Price:||$18.00/12 ounces|
|Review Date:||September 2018|
|Acidity /Structure :||9|
Blind Assessment: Sweet, deeply and complexly fruit-toned. Very ripe strawberry, pineapple guava, dark chocolate, distinct lavender-like flowers, aromatic cedar in aroma and cup. Roundly sweet in structure, with a gentle and pleasing bitter edge. Full, plush mouthfeel. Lavender and chocolate dominate in a faintly and pleasantly spirits-tinged finish.
Notes: Yirgacheffe coffees like this one are largely produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the wet-processed or “washed” floral- and citrus-toned Yirgacheffe profile. Like virtually all coffees from the Yirgacheffe region, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. Dragonfly Coffee is a Boulder, Colorado-based micro-roaster that produces high-quality coffees and supports worthy causes. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.
The Bottom Line : A fruit-and-chocolate-saturated natural-processed Yirgacheffe, lush and syrupy. For lovers of fine ports and fruit-bomb California red table wines. Casual coffee drinkers who assume all coffees taste about the same should try this one.