A rich sweet densely flavored brew and notably clean for a natural. The syrupy mouthfeel announces the natural process. Chocolate notes mingle with apricot juice acidity offering harmony. While an easy drinking coffee it is also elegant.

At first sip cherry liqueur aromatics waft up with an intensity and sweetness that suggests what is to come. The cup offers a beautiful presentation of juicy berries highlighted by intense blackberry and black currant flavors. The balance to this brightness is a vanilla-malt undertone that softens the mouthfeel and confers creaminess that is strangely perfect.

This coffee is rich and sweet with distinct notes of cocoa and honey. Aromatics of vanilla and fresh baked cookies and soft purple fruits add interest to this perfectly balanced brew. Mild acidity of plums and a juicy mouthfeel are complemented by a clean crisp finish with malted chocolate aftertaste. This coffee is a perfect example of structure in coffee sensory terms.

This is a lovely coffee sourced by Catalyst Trade and a beautiful representation of what a quality washed coffee from Ethiopia can be when grown, sourced and roasted with attention. It presents with a layer of fruity notes in a silky, light, clean brew. Tangy and refreshing with flavors of watermelon and kiwi it has jasmine aromatics and crisp acidity reminiscent of pink lemonade.

This coffee is so clean it presents as a washed but don’t let that fool you. This is a deeply sweet natural process coffee with flavor notes of nougat, pecan pie and caramel that holds its sweetness to the last and coolest drop. Such a well-balanced, expertly processed coffee is still more rare than common in specialty coffee and should be held in high esteem.

This coffee presents as a berry forward brew with lemon brightness and a juicy mouthfeel. It’s clean and sweet on the finish. The berry notes range from cherry to blueberry depending on your brew method. There is a backdrop of peach sweetness that counters the citric acidity perfectly.

Here we have a beautiful expression of a washed Ethiopian coffee. At 8 days post-roast I brewed it on V60 which revealed a tea-like, sweet coffee with floral aromas, fresh raspberry and soft grape candy notes. The citric acidity is present but softly so and the mouthfeel is creamy yet delicate on the palate. It’s a lightly juicy presentation with freshness throughout.

I’m a fan of Kenyan coffees, I admit it, and this one ranks right up there with some of my all-time faves. It swells with cherries and berries, brown sugar, cranberry tang, grapefruit zest and pink lemonade acidity that sparkles. The silky-creamy mouthfeel with a clean, bright, refreshing finish makes this coffee a stunner.