|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.
Click here for more information about coffees from Ethiopia.
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