Josh’s Notes:
A bit like dried fruit on bag open, which intensifies on grind. I get a slight pear or apple aroma. On wet, smells like a high end cosmetic store….like you just walked into an Aesop or something with that vaguely hotel-citrus scent. There’s some milk chocolate in there too! In the cup, the coffee is very clean and not too light with a medium body. This is an exceptionally well balanced washed Ethiopia. You would like this if you enjoy more classic options, or like coffee that isn’t too acidic.
We also have a natural 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:
A bit like dried fruit on bag open, which intensifies on grind. I get a slight pear or apple aroma. On wet, smells like a high end cosmetic store….like you just walked into an Aesop or something with that vaguely hotel-citrus scent. There’s some milk chocolate in there too! In the cup, the coffee is very clean and not too light with a medium body. This is an exceptionally well balanced washed Ethiopia. You would like this if you enjoy more classic options, or like coffee that isn’t too acidic.
We also have a natural 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.
