Full Cupping Notes

The dry grounds are peppered with berry notes, both dried and cooked. Hints of rustic sugars sit around the edges. The wet aroma has a potent cooked blackberry note, like a berry compote. A spice note brings up cinnamon streusel.

In the cup you get fragrant fruit and berry notes and unrefined sugars. Dried blueberry and tannic tea show up in the finish. Aromatic accents of boysenberry, blackberry juice and dried apricot come through. There are suggestions of dried potpourri and herbal rue leaf.

Faint rustic notes are true to the dry process. Think sorghum and rice syrup sweeteners, preserved lemon and palo santo. Roasted a little darker it shows deep chocolate tones with juicy berry accents. Darker still the acidity softens and leaves dark chocolate and dried berry.

This coffee comes from Goro Bedessa in the Guji Zone of Ethiopia. It was grown at about 6,900 feet. Dry process (natural) and dried in the sun on raised beds. Heirloom varieties. It scored 92 points.

Whole bean only. Roasted and shipped as orders come in, so it's fresh. Most orders arrive 1-3 days after ordering.