This coffee reminds me the COE from last year. It produces a syrupy like mouthfeel and a sweet lingering finish. The aroma is like a fruit jam with dark berry, tropical fruit and melon. The cup turns from tropical fruit into a Melona as temperature drops. The coffee is grown and processed at 2000 - 2300 MASL with a slow anaerobic natural in Hambela, Guji.
Taste: Tropical fruit, melon, passion fruit, pineapple, wine like body.
Origin: Hambela, Guji, Ethiopia
Variety: Ethiopian Landrace
Process: Anaerobic Natural
Roast: Light
