Blind Assessment

Evaluated as espresso. Boozy-sweet. Raspberry liqueur, baking chocolate, cedar, hop flowers, marjoram in aroma and small cup. Lightly satiny mouthfeel; wood-framed, sweetly fermenty finish. In cappuccino format, a fruit-toned intensity predominates.

Notes

A blend of coffees from Ethiopia and Rwanda, both anaerobically fermented, roasted for espresso applications. HWC Roasters is a specialty coffee roaster based in Taichung, Taiwan. For more information, visit www.hwcroasters.com. 

Bottom Line

The anaerobic processing of this Ethiopia-Rwanda espresso blend gives it a boozy, fermented edge that adds intrigue and depth to the otherwise chocolaty, fruit-toned coffee.

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