|Roaster Location:||Santa Barbara, California|
|Coffee Origin:||Coffee component from the Yirgacheffe growing region, southern Ethiopia.|
|Roast Level:||Very Dark|
|Review Date:||September 2006|
Blind Assessment: (Pre-ground blend of coffee, dry honey and vanilla) Oddly muted aroma dominated by notes that read as a dry, caroby chocolate. Very sweet, sugary, cup with a limiting, drying astringency. The same combination of intense sweetness and heavy astringency marks the finish.
Notes: The coffee and the dry honey components of this blend are certified organically grown. The natural vanilla component is conventionally produced. Indigenous Coffees offers a selection of single-origin coffees blended with spices (actual spices, not extracts) that often reference traditional beverage concepts or ideas. Visit
Who Should Drink It: Perhaps the dry honey accounts for the combination of candy-like sweetness and distracting astringency that together seem to dominate both the vanilla and the coffee components of this blend.
This review originally appeared in the September, 2006 tasting report: Experimenting with Tradition: Naturally Flavored Coffees