Blind Assessment

Soft, subtle, distinctive. Dark chocolate, apricot, tangerine, honeysuckle, a savory hint of mace in aroma and cup. Softly resonant acidity; plush, silky mouthfeel. Flavor consolidates in a richly sweet short finish that turns mildly drying in the long.

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. The West Bean is a San Diego-based roastery founded by two friends with a passion for coffee and a determination to bring their customers the highest quality hand-crafted coffee possible. Visit www.thewestbean.com or call 619-709-3232 for more information.

Who Should Drink It

Cautious coffee adventurers. Here the dried-in-the-fruit or “natural” processing produces a soft, complex, rather chocolaty cup free of the fermenty, brandy-like notes often associated with the natural Ethiopia cup.

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