|Roaster Location:||Boulder, Colorado|
|Coffee Origin:||Mya Ze Di Village, Ywangan Township, Myanmar|
|Est. Price:||$18.00/12 ounces|
|Review Date:||September 2016|
Sweet, softly crisp. Aromatic wood and flowers. Sandalwood, lavender, dried raspberry, cacao nib, ripe banana in aroma and cup. Gently zesty, floral-toned acidity; lightly syrupy mouthfeel. Flowers and sandalwood carry into a richly drying finish.
Produced from 95% Catuai and 5% Caturra varieties of Arabica. 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. Dragonfly Coffee is a Boulder, Colorado-based micro-roaster that produces high-quality coffees and supports worthy causes. For more information about this Myanmar coffee, visit roaster Tamas Christman’s blog. Visit www.dragonflycoffeeroasters.com or call 303-579-2154 for more information.
This unusual dried-in-the-fruit coffee from an unusual origin was polarizing around the Coffee Review cupping table. One cupper felt the wood notes were none too aromatic and dominated; two others found the wood notes richly spicy and the floral notes overridingly complex and persuasive. Try it if you like the more incense-toned, spicier style of Ethiopia natural-processed coffees.
Explore Similar Coffees
Click here for more reviews from Dragonfly Coffee Roasters