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93

Conscious Coffee

Organic Ethiopian Washed Sidamo

Roaster Location: Boulder, Colorado
Coffee Origin: Sidamo growing region, southern Ethiopia.
Roast Level: Medium
Agtron: 50/63
Review Date: November 2009
Aroma: 9
Acidity: 8
Body: 8
Flavor: 9
Aftertaste: 8

Blind Assessment

Deeply complex, protean aromatics. In both aroma and cup a pungent fruit reads variously as black currant, raisin, dried fig, apricot, nut, dark chocolate. A hint of flowers. Brightly rich acidity, dense mouthfeel, long, tartly sweet finish.

Notes

Although a logo for "FairTradeProof.org" appears on the label of the attractive 12-ounce valve-topped can, the absence of the trademarked Fair Trade seal indicates it is not certified by TransFair USA, the sole American certifier for the Fair Trade Labeling Organizations International (FLO). Conscious Coffee is, however, affiliated with the buyers' group Cooperative Coffees as well as the Fair Trade Federation, a membership (rather than certifying) organization devoted to "providing fair wages and good employment opportunities to economically disadvantaged artisans and farmers worldwide." Ethiopian coffees like this one processed by the wet or washed method (fruit skin and pulp is removed before drying) express floral and citrus notes with particular intensity. Conscious Coffee is a wholesale roasting company focused on organic single origin coffees and direct trade relationships with growers. It is committed to low impact business practices and "supporting communities, not commodities." Visit www.consciouscoffees.com or call 800-365-8616 for more information.

Who Should Drink It

Unusual, complex aromatics and bright, assertive acidity.

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This review originally appeared in the November, 2009 tasting report: Quality and Fair Trade Certified Coffees

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About the Author: Kenneth Davids

Kenneth Davids is editor, chief writer and co-founder of Coffee Review. His latest book, 21st Century Coffee: A Guide is an unprecedentedly thorough survey of specialty coffee in all of its aspects, authoritative yet engaging. He has been involved with coffee since the early 1970s and has published three earlier books on coffee, including the influential Home Roasting: Romance and Revival, now in its second edition, and Coffee: A Guide to Buying, Brewing and Enjoying, which has sold nearly 250,000 copies in five editions..

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