With the current chaos in the new Ethiopia "ECX" system that permits the export from the country, I was wondering when we would see new crop lots in 2009. No doubt they will be greatly delayed. But this funny thing happened ... a friend calls and says they bought this late, late 2008 shipment of wet-process coffee; did I want any? No, is the immediate answer; that's "current crop" and it's nearing the end of it's time, since new crop is coming. (Or is it?) "No, you have to cup this coffee, it's amazing". Okay, I did and it is amazing. Never have I tasted a coffee this late in time that cupped so faultless, so fresh, so squeaky clean. It's lemony, light-bodied, effervescent in it's acidity, with sugar cookie-like sweetness. You remember Bonko, we had the dry-process starting in December '08. (This coffee is totally different from that lot, wet-process, delicate, light-bodied, bright). Bonko is a 300 member private cooperative mill of small farmers, averaging about 1 hectare each. It's in the Sidama region, Dara subdistrict. I was actually a kilometer from here early this year, but we couldn't make it to Bonko before sunset. The DP coffee from earlier this year was great, and while this cup is a polar opposite, both lots confirm the ability of this mill to produce great coffee. The dry fragrance is mouth-watering in its sweetness, citrusy, with a light brown sugar scent. Adding hot water, the wet aromatic is piquant and delicately spiced with a fennel cookie sweetness and lemony bright fruit. The cup has a lemon cookie brightness that dances on the palate. There is that sugary, confectionary sweetness mentioned before, accented with citrus and a touch of spice. The body is clear and light, which suits the high tonal range of the cup well. I recommend light roasts here to compliment the bright cup, and not to overshadow the flavors I mention with a veil of darker roast taste. 7/7/09: An additional note ... if you like bright espresso, and lighter body is okay with you, we have been pulling AMAZING single origin shots with this Bonko, roasted to C+/FC, well before 2nd cracks starts.