Ethiopian coffees are consistently my favorite and this one is no different.
I thought it would be interesting to have a natural processed Yirgacheffe blended with a washed Kenyan from the Kirinyaga region for a fuller mouth feel and added depth to the coffee's sweetness.
In short, red fruit/strawberry notes (not the tartness, but the fruit meat part) that finishes with black tea above 15k that still has a pleasant caramel texture.
On the roast, the Kenyan went through a longer drying phase up top to mitigate some of the acidity. Ethiopians have plenty of acidity already and I was looking to make the Kenyan's flavor profile a supporting role.
In the same way single origins are fun to highlight, I also think it's interesting to turn a high scoring coffee like the Kenyan AB into a supportive role within the roast.
Final word, if you're the kind of person that will make a pot of coffee and let it cool down so you can have your coffee iced, this is the one for it.
Yirgacheffe G3 & Kirinyaga AB. (Natural + Washed)
Region: Edido Village
Process: Natural+Dried on Rasied Beds
Altitude: 1900-2000 Meters
Varietal: SL28, SL34
Altitude: 1600 Meters