Red E Café

Sustainable Harvest Homacho Waeno Natural

Location: Portland, Oregon

Origin: Aleta Wondo, Sidama (also Sidamo) growing region, southern Ethiopia

Roast: Light

Est. Price: $16.00/12 ounces

Review Date: November 2017

Agtron: 62/92

Aroma: 9

Acidity/Structure: 9

Body: 8

Flavor: 9

Aftertaste: 8

Blind Assessment:

Deeply and richly sweet-savory. Orange marmalade, pipe tobacco, dried fig, dark chocolate, freesia-like flowers in aroma and cup. Bright, sweetly-tart in structure with zesty acidity; delicately satiny mouthfeel. Notes of richly savory pipe tobacco lead in the finish, paired with dried fig in the short and orange marmalade in the long.


This coffee tied for the second-highest rating in a tasting of 71 organic-certified coffees from Africa for Coffee Review’s November 2017 tasting report. Southern Ethiopia coffees like this one are produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small garden plots interplanted with food and other subsistence crops. This is 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. Red E Cafe is a popular café  and roastery in Portland, Oregon. For more information, visit.www.theredecafe.com.

The Bottom Line: A natural-processed Ethiopia coffee of intriguing depth, with a wide range of aroma/flavor notes, savory pipe tobacco to high-toned, spicy florals, to crisply sweet citrus marmalade.

This review originally appeared in the November, 2017 tasting report: Organic-Certified Coffees from Africa: Benefits, Challenges, Complexities

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