WOW! this is a really awesome coffee! If you love natural process coffee like I do you should buy some before it is gone!
Blind Assessment: Richly aromatic, levitatingly high-toned. Lychee, passionfruit, dark chocolate, candied violet, sage in aroma and cup. Layered sweet-tart-savory structure with juicy, vibrant acidity; full, syrupy mouthfeel. The resonant finish centers around lychee, dark chocolate and sage.
Notes: This coffee earned the highest rating in a cupping of coffees from roasters in the northwestern U.S. for Coffee Review’s April 2020 tasting report. Produced by smallholding farmers from trees of the rare indigenous Ethiopia Wush Wush variety of Arabica. Processed by fermenting the fresh coffee fruit in an oxygen-free environment before drying it in the whole fruit.
The Bottom Line : A rare indigenous Ethiopia variety and a long, oxygen-suppressed fermentation results in an extraordinary cup: soaring, exotic, unique.