Josh’s Notes:
White wine and asian pear smells on bag open. Smells amazing on grind, same on wet. The brew is incredibly clean; especially for a naturally processed coffee. That cleanliness provides a super deep black background that lets the beautiful white wine and pear acidity shine even more. There’s also an orange peel or orange zest in the nose that keeps things interesting. Mr. Gemeda is an icon!
Raw Sugar Roast’s Notes:
“Nigusse Gemeda, a master who won the first place at the first Ethiopia COE in 2020
It is a slow-dry natural lot.
The natural yet contoured acidity expresses the complexity of the flavor.
Even after winning the COE award, we will continue to improve quality and support the community, and focus on the development of producers.
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:
White wine and asian pear smells on bag open. Smells amazing on grind, same on wet. The brew is incredibly clean; especially for a naturally processed coffee. That cleanliness provides a super deep black background that lets the beautiful white wine and pear acidity shine even more. There’s also an orange peel or orange zest in the nose that keeps things interesting. Mr. Gemeda is an icon!
Raw Sugar Roast’s Notes:
“Nigusse Gemeda, a master who won the first place at the first Ethiopia COE in 2020
It is a slow-dry natural lot.
The natural yet contoured acidity expresses the complexity of the flavor.
Even after winning the COE award, we will continue to improve quality and support the community, and focus on the development of producers.
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.
