Josh’s notes:
Like Brian says, this coffee is so good! Stone fruit smells on grind, almost like overripe cherries. You could call that “tamed funk.” On wet, this turns into a bright fruit cocktail (think Del Monte), and this flavor continues into the cup! The coffee has a nice soft texture to it, and as it cools a mango acid comes forth. This is a very clean mango flavor too which is rare. Love it. One of the best Ethiopias I’ve had all year. Tamiru Tadesse is an amazing producer!
Thoughtful’s notes:
“Ripe coffee cherries are carefully dried on raised African beds for approximately 27 days. During this time, the cherries are turned hourly to promote even drying and shaded during peak sunlight hours to preserve quality. Once optimal moisture levels of 10–11% are reached, the coffee is sealed in GrainPro to lock in aroma, then rested in jute bags for at least 45 days before dry milling.
A fun interpretation of a natural coffee from Ethiopia. It doesn't skew too heavy on the funk, and has a bright orange hue expression of fruit.
Let this coffee rest. It shines after 6+ weeks. This coffee is so good. If you like traditional, fruity coffees, this is 15/10. ”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
Like Brian says, this coffee is so good! Stone fruit smells on grind, almost like overripe cherries. You could call that “tamed funk.” On wet, this turns into a bright fruit cocktail (think Del Monte), and this flavor continues into the cup! The coffee has a nice soft texture to it, and as it cools a mango acid comes forth. This is a very clean mango flavor too which is rare. Love it. One of the best Ethiopias I’ve had all year. Tamiru Tadesse is an amazing producer!
Thoughtful’s notes:
“Ripe coffee cherries are carefully dried on raised African beds for approximately 27 days. During this time, the cherries are turned hourly to promote even drying and shaded during peak sunlight hours to preserve quality. Once optimal moisture levels of 10–11% are reached, the coffee is sealed in GrainPro to lock in aroma, then rested in jute bags for at least 45 days before dry milling.
A fun interpretation of a natural coffee from Ethiopia. It doesn't skew too heavy on the funk, and has a bright orange hue expression of fruit.
Let this coffee rest. It shines after 6+ weeks. This coffee is so good. If you like traditional, fruity coffees, this is 15/10. ”
Roast:
Roasted light and spectacularly by our friends at thoughtfulcoffee in Brooklyn, New York, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
