Josh’s notes:
INCREDIBLE Ethiopia. It’s like tasting the ideal washed coffee. Perfectly clean and clear, with amazingly complex juicy-ness that spans lemons, jasmine, blueberries, mountain water, and black tea, with a satisfying body on top of that. Of this year, this is probably my favorite coffee I’ve tried. It’s no wonder, since this coffee is a winner of the AFCA’s Taste of Harvest.
It manages to achieve this even with slightly darker than usual roasting by Tomo at Red Poison. Really incredible coffee.
Red Poison’s notes:
The top lot that won first place in the washed category of the Taste of Harvest (TOH) Africa Final has arrived.
The greatest features of this winning lot are the cleanliness that comes from washed processing and the complex acidity that comes from the extremely high altitude of 2,500m.
It has a clear citrus scent reminiscent of lemongrass and bergamot, a refreshing fruitiness like blueberry and muscat, and a scent of white flowers.
The aftertaste leaves a pleasant, elegant fragrance reminiscent of vanilla essence and jasmine, making this a complex, tea-like drink that could be said to be the pinnacle of Ethiopian washed coffee.
Roast:
Roasted light-medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s notes:
INCREDIBLE Ethiopia. It’s like tasting the ideal washed coffee. Perfectly clean and clear, with amazingly complex juicy-ness that spans lemons, jasmine, blueberries, mountain water, and black tea, with a satisfying body on top of that. Of this year, this is probably my favorite coffee I’ve tried. It’s no wonder, since this coffee is a winner of the AFCA’s Taste of Harvest.
It manages to achieve this even with slightly darker than usual roasting by Tomo at Red Poison. Really incredible coffee.
Red Poison’s notes:
The top lot that won first place in the washed category of the Taste of Harvest (TOH) Africa Final has arrived.
The greatest features of this winning lot are the cleanliness that comes from washed processing and the complex acidity that comes from the extremely high altitude of 2,500m.
It has a clear citrus scent reminiscent of lemongrass and bergamot, a refreshing fruitiness like blueberry and muscat, and a scent of white flowers.
The aftertaste leaves a pleasant, elegant fragrance reminiscent of vanilla essence and jasmine, making this a complex, tea-like drink that could be said to be the pinnacle of Ethiopian washed coffee.
Roast:
Roasted light-medium and spectacularly by our friends at Red Poison in Kanagawa, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
