|Roaster Location:||Santa Barbara, California|
|Coffee Origin:||Coffee component from the Yirgacheffe growing region, southern Ethiopia.|
|Roast Level:||Very Dark|
|Review Date:||September 2006|
(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.
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.
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This review originally appeared in the September, 2006 tasting report: Experimenting with Tradition: Naturally Flavored Coffees