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Ethiopia - Moka Stag: Grown on small plantations
near Addis Ababa. Our Stag is a blend of dry processed
long and short berry beans from three districts including
Harrar. A distinct, wild acidity is this coffees hallmark.
This one is explosive in and after the cup. Tangy with
a dry acidity and fragrant fruit overtones.
Ethiopia
- Yrgacheffe: Brimming with nuances. A heavy intensity
quickly gives way to soft, rich delicacies hiding within.
A light floral note makes this quite memorable. Very
well balanced.
Kenya - Grade AA: A coffee with delicate, tangy
acidity and blackberry overtones. Exceptional finish.
Grade AA has a smooth well-balanced, winey flavor in
the cup. Somewhat common in "boutique"/"gourmet"
shops, so we often buy other stuff.
Tanzania - Peaberry: A pea-shaped bean with a
balanced, sweet acidity and mild, dry aroma. The finish
sticks, and is reminiscent of black walnuts (perhaps
the remains of the wild, earthy character unfolding
in the cup). A dark roast develops a snap in the cup.
Yemen - Mocha: Smooth and stimulating with rich
body, zesty acidity and an aroma of dry cocoa. Has a
very heavy body not found in the Ethiopian coffees often
used for comparison.
Zimbabwe - La Lucie Royale Estate: Well-balanced
and complex with good body, bright acidity (due to patio
drying) and a pleasant berry-like wineyness in the cup.
The hint of chocolate in the finish is exquisite.
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