Blind Assessment: Sweet fruit ferment influences a deep, brandied chocolate and cherry character in both aroma and cup. Round, lush acidity; full, syrupy mouthfeel. The brandied chocolate/cherry notes carry straight into an expansive short finish; a hint of salty astringency develops in the long, though still softened by a ringingly sweet fruit.

Notes: Grown in the Guji region of Sidamo Province, this Ethiopian coffee is a dry- or "natural-" processed coffee, meaning the beans were dried inside the fruit rather than after the fruit was removed, as is the case with wet-processed or "washed" coffees. This coffee won first place at the 2010 Ethiopia Taste of Harvest Competition. Formerly Coffee Klatch, Klatch Coffee is an award-winning small-batch roasting company based in the Los Angeles area whose resident barista and trainer, Heather Perry is a former United States Barista Championships. Visit www.klatchroasting.com or call 877-455-2824 for more information.

Who Should Drink It: An outstanding example of the now classic southern Ethiopian dried-in-the-fruit profile: brandy, cherry-like fruit, chocolate, big body, slightly savory but still lushly sweet finish.

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