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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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This is a beautiful example of the cup profile made possible by Guatemalan growers in the Atitlán growing region. Flavor notes of stone fruits, particularly apricot in this brew, are buoyed by the juicy orange acidity. Soft notes of cocoa mix with the toffee sweetness conferring perfect balance.
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This coffee offers a unique profile and a deep flavor intensity of dark fruits, particularly black currant. The mouthfeel is both juicy and tangy which accentuates all of the flavor notes including citrus and rose florals. The acidity is in perfect balance with the jammy sweetness creating a finely structured coffee. Highly recommended.
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Elegant and light on the palate with refreshing berry flavor notes, this coffee shines in the realm of coffee quality. It presents with raspberry notes and lavender florals, cherry syrup and hints of cola and vanilla in a structured brew with an undertone of creamy lemon acidity that brightens gently.
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The brew is a quaffable, easy-going drink with notes of toffee and cherries. It is a smooth, medium-light bodied brew and has mild citric acidity. It’s balanced and sweet and very true to the region as a flavor profile.
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This gorgeous coffee from Finca El Prado is rich with ripe red berry flavors and tropical fruity notes. The brew is very sweet with notes of cherry liqueur and aromas of pineapple and coconut (think Pina Colada) and in perfect balance with papaya fruit acidity. The mouthfeel is supple: silky and pleasantly mouth coating.
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The theme of this coffee from Ethiopia is tropical fruit and delicate texture. Flavor notes of pink guava are prominent at first sip with aromas of grilled pineapple and a whole mouth juiciness that really persists. I tasted hints of watermelon and cranberry/pomegranate juice on the finish. It’s sweet, refined and refreshing.
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This is a pleasurable coffee to drink with sweet red/purple fruity notes and light juiciness. The predominant flavor note is cherry/red berry and kumquat/orange acidity. As it cools other flavors emerge like rooibos vanilla tea and pomegranate.
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This coffee has distinctly tropical florality and fruitiness with passionfruit, guava and cherry syrup flavors intermingling with grapefruit zest. The mouthfeel is silky and the body is light-medium. There’s a distinct lemon candy acidity on the finish. The unique profile flows from floral to fruity to citric brightness to burnt caramel sweetness to grapefruit zest on the finish.
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This coffee is remarkable for it’s bright lime acidity which punctuates notes of sweet red fruits like raspberries and a delicious malted milk chocolate backbone. The body is medium-light with a silky mouthfeel. The finish is clean with notes of honeydew and lime and a consistent undertone of milk chocolate.
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The rich sweetness of dark chocolate infused with black cherries in the profile of this coffee made me think of chocolate cherry cake. There is a very nice tangy quality that punctuates this coffee adding interest.
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What’s striking with this coffee is the complex acidity offered by the juices of so many fruits. Overall the effect is one of tropical hues and candy-like sweetness but wait there is so much more. Fresh pineapple wafts up at you with a brilliant maraschino-like cherry flavor note immersed in a satiny juicy mouthfeel. And then the violet-lavender florals emerge punctuated by a pomegranate-hibiscus
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The florality of this natural process coffee is striking because naturals from Ethiopia typically are more fruit forward. Violet floral aromatics, sweet caramel and purple grape flavor notes combine in a stunning brew. The mouthfeel is silky and sweet. There is a long, pleasant aftertaste and the finish is clean with notes of lavender and vanilla. The harmony of these flavors: caramel, violets,
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