Blind Assessment

Intense, complex aroma: flowers, ripe lemon, lemon zest, with a rounding hint of stone fruit, apricot perhaps. Delicate, balanced acidity; lean but silky mouthfeel. The floral notes recede in the cup and a crisp, lemony cocoa develops, carrying into a sweet-toned finish.

Notes

Ethiopian coffees like this one processed by the wet or washed method (fruit skin and pulp is removed before drying) express floral and citrus notes with particular intensity. The number 2 in the coffee name doubtless is a reference to Grade 2, the most widely available grade for fine wet-processed Ethiopia coffees. Established in 1900 in Portland, Oregon and continuously led since by the Boyd family, Boyds is the longest-operating coffee roaster in the Pacific Northwest. Visit www.boyds.com or call 503-666-4545 for more information.

Who Should Drink It

Ethiopia flowers, lemon and cocoa nuance in a complex, bright but sweetly balanced cup.

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