|Roaster Location:||Madison, Wisconsin|
|Coffee Origin:||Yirgacheffe growing region, Sidamo Province, southern Ethiopia.|
|Review Date:||November 2007|
Blind Assessment: Co-cupper Miguel Meza and Ken took different descriptive paths in an attempt to characterize the underlying structure of this low-toned, full-bodied coffee. For Miguel (92) the cup was "soft and comforting" with a mix of "dried fruit and mesquite" and "berries and chocolate." Ken (89) felt the cup's sweet yet salty structure dominated the berry- and cocoa-toned aromatics, making the cup attractive but limited.
Notes: This coffee was purchased from small-holding farmers, in this case the farmers of the Hama (also Hamma) Cooperative. 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. JBC Coffee Roasters (formerly Johnson Brothers Coffee) is a distinguished small-batch roasting company. Visit www.jbccoffeeroasters.com or call 608-256-5282 for more information.
Who Should Drink It: A hint of roast taste, full body and a salty-sweet nuance in the fruit make this an interesting choice for those who avoid assertively acidy or floridly fruity coffees.
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