Josh’s Notes:
Classic high quality natural Ethiopian aroma on bag open. Jasmine-y. Nice big tea smell on grind. On wet, a spritz of lemon expression. In the cup, the lemon is stronger but not overbearing. Has a lovely clean lemon water quality- something rare in naturals. The finish is nice and long too, even when the cup is hot! Normally when coffee is hot it’s harder to feel that out, but this one cuts through and only gets better. As it cools, the blueberry and orange starts to emerge. If you like naturals, this is a good and clean one.
We also have a washed version, and a competition winning coffee from Nardos this month!
Raw Sugar Roast’s Notes:
“Born and raised in the Nardos Coffee family, which has been in business since his great-grandfather's time, Biniyam Aklilu, who has been fascinated by coffee since childhood, founded Gujoo Trading.
He is a rising producer who considers the future of Ethiopia as a whole country and carries the pride of Ethiopia on his shoulders.”
Roasted somewhere between light/medium and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
Josh’s Notes:
Classic high quality natural Ethiopian aroma on bag open. Jasmine-y. Nice big tea smell on grind. On wet, a spritz of lemon expression. In the cup, the lemon is stronger but not overbearing. Has a lovely clean lemon water quality- something rare in naturals. The finish is nice and long too, even when the cup is hot! Normally when coffee is hot it’s harder to feel that out, but this one cuts through and only gets better. As it cools, the blueberry and orange starts to emerge. If you like naturals, this is a good and clean one.
We also have a washed version, and a competition winning coffee from Nardos this month!
Raw Sugar Roast’s Notes:
“Born and raised in the Nardos Coffee family, which has been in business since his great-grandfather's time, Biniyam Aklilu, who has been fascinated by coffee since childhood, founded Gujoo Trading.
He is a rising producer who considers the future of Ethiopia as a whole country and carries the pride of Ethiopia on his shoulders.”
Roasted somewhere between light/medium and spectacularly by our friends at Raw Sugar Roast in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen.
