This is a stellar example of washed Ethiopian coffee showcasing what is possible at some of the highest elevations in coffee. We find a fascinating presentation of tropical acidity in the form of Ripe Peaches, a melon-like sweetness, and honeysuckle. When the cup begins to cool there is fantastic structure and articulation of acidity alongside familiar and clean Ethiopian notes. We suggest you rest this coffee out to explore how age plays with how this coffee opens up.
For best results, we recommend you rest this coffee for at least 4+ weeks!
From SEY:
We have been working with SNAP for many years, and each year we ask ourselves the same question: how can we produce and release better coffee? This year, we began looking at specific sites and separating only the cherry delivered from the highest-elevation plants. Chorso Bule was the first site SNAP recommended for this approach. We hope this marks the beginning of a longer project.
Ethiopia
Washed
Landrace
Single Origin
