Josh’s Notes:
A soft apple note on bag open. On grind, I get a medley of stone fruit. Everything from canned peaches to apricots. Hard to pin down amongst the sea of high % dark cacao flooding the aroma. That cacao note continues on wet. It rises into the room and takes an Ovaltine guise. As the brew goes on, a sharp plum note hits the nose. In the cup, much of that chocolate and plum cacophony is toned down, and takes a back seat to some gorgeous canned peach juice. This coffee would save that kid in Holes. It is also very much like a diet Snapple if you put it on the stove for a bit. This one really surprised me. It has a subtle complexity that makes it both a great daily drinker but also a great cup to ponder over. As it cools, I get a lemon water note. This is one of my favorite things about good Ethiopias. Pairs well with the Chelchele if you want to compare.
Raw Sugar Roast’s Notes:
“About 300 small farmers bring coffee cherries.
Representative Tadesse Edema Bassaya works to ensure quality by paying farmers advance payment to farmers during the harvest season, and sometimes sets incentives according to the quality of the cherries, and we are working on sustainable coffee production by increasing the motivation of farmers.”
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 soft apple note on bag open. On grind, I get a medley of stone fruit. Everything from canned peaches to apricots. Hard to pin down amongst the sea of high % dark cacao flooding the aroma. That cacao note continues on wet. It rises into the room and takes an Ovaltine guise. As the brew goes on, a sharp plum note hits the nose. In the cup, much of that chocolate and plum cacophony is toned down, and takes a back seat to some gorgeous canned peach juice. This coffee would save that kid in Holes. It is also very much like a diet Snapple if you put it on the stove for a bit. This one really surprised me. It has a subtle complexity that makes it both a great daily drinker but also a great cup to ponder over. As it cools, I get a lemon water note. This is one of my favorite things about good Ethiopias. Pairs well with the Chelchele if you want to compare.
Raw Sugar Roast’s Notes:
“About 300 small farmers bring coffee cherries.
Representative Tadesse Edema Bassaya works to ensure quality by paying farmers advance payment to farmers during the harvest season, and sometimes sets incentives according to the quality of the cherries, and we are working on sustainable coffee production by increasing the motivation of farmers.”
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.
