|Roaster Location:||San Dimas, California|
|Coffee Origin:||Yirgacheffe growing region, Sidamo Province, southern Ethiopia.|
|Review Date:||November 2007|
Blind Assessment: Co-cupper Miguel Meza (91) calls this coffee "juicy and refreshing," Ken (91) "sweet and deep." Both were impressed by a crisp, complex aroma (for Miguel "lemon-lime, cantaloupe and peach") and as the cup cooled distinct cocoa and sweet ferment notes that Ken read as "brandied cherry" and Miguel (with more ambition to precision) as "distilled agave."
Notes: A dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Coffee Klatch is an award-winning small-batch roasting company in the Los Angeles area whose resident barista and trainer, Heather Perry, won the 2003 and 2007 United States Barista Championships and placed second in the 2007 World Championship brewing Coffee Klatch espresso blends. Visit www.klatchroasting.com or call 877-455-2824 for more information.
Who Should Drink It: Lovers of fruity, light, yet pungent beverages: certain grappas and younger tequilas and cachacas (a Brazilian distiled alcoholic beverage made from sugar cane juice).
This review originally appeared in the November, 2007 tasting report: Berries, Wine and Chocolate (Some of the Time): Dry-Processed Coffees of Ethiopia and Yemen