Description
Ethiopia produces some of the most sought-after coffees in the world. Sidamo is likely the birthplace of Arabica. This coffee grows in the Gugi zone at 1600-1800 meters in the Birbirsa Wroeda Kojowa village–a rich area for coffee. Our current offering is a washed process which produces a more subtle fruit flavor, and a little more of the brown sugar, and chocolate, and has a sweet, nutty overtone as well. While not exploding in your mouth like a warm fruit cup, it one of the better Ethiopian coffees we’ve tasted in a long time! Light-medium roast level.
David DeBroux –
One of my personal favourite SOs that I would use as a daily driver for coffee; it is pretty much on the top of my list. It has just enough brightness, piquancy/acidity and body that tantalises my tastebuds, and it doesn’t need anything added to it. The fruity profile really does come out at the front with no compromise, and blooming the grinds are an absolutely memorable experience. This can make a pretty good if not proper iced coffee, assuming you are willing to put up with the increased bitterness. Taste typically follows the nose.
CAWffee tAWk Linda –
My review:
While I was brewing this, the aroma of the chocolate really stood out along with the sweetness of the brown sugar. My first sip, the tone of the nutty flavor came to fruition. As I took my second sip, it became dominant. The finish was a very light, subtle, fruit, aftertaste, which stayed with me long after I had finished my cup. Although it faded into a distant memory, I enjoyed every moment.
Linda The CAWffee tAWk Lady