A lot that jumped out on the cupping table with unique spicy scents, ginger and cinnamon, sweet aromatics, medium body, dynamic bright notes, sweet herbs and dill, honey, cane sugar. City to City+ roast is ideal, but the Full City range works too.
With the new ECX (Ethiopia Coffee Exchange) rules imposed now on Ethiopia coffee exports, all lots (with an exception for FTO cooperative coffees) are made anonymous when they enter the Government warehouse. This means when we find a great coffee via importers and not direct sourcing (which we are still doing in Ethiopia), we do not know exactly which cooperative or mill this lot is from. This coffee jumped out at me on a cupping table, but I do not know much about its origins. We know it is a Yirga Cheffe, a Grade 2 (which means very good preparation but can be ambiguous - see my notes on the grading system), and nobody needs to tell us it is a wet-process coffee. While making lots anonymous has been a setback for us, it doesn't mean great lots suddenly disappeared. The great coffees are still there; we just know less about them. And we still are working direct with our other sources, in fact more so than ever.
As I mentioned, this lot came in as a standard sample offer but jumped out on the cupping table immediately. The dry grounds have a very sweet citrus and floral-laced quality, with a tenadam (rue) and a hint of fresh dill. The wet aroma has a unique blend of ginger and cinnamon, as well as the tenadam sweet herbal note I mentioned already, along with caramelized sugar. The cup is sweet and somewhat herbal, with fresh dill and lime, with honey-like sweetness. I get some butterscotch notes from the slightly darker roast level (FC-FC+) but much of the floral scent is gone; I really like this coffee at the lighter end of the roast range. The cup has cane sugar sweetness, and when it cools completely the cup is still so sweet and dynamic, with more honey and sweet herb flavors. The body is medium, with a nice syrupy mouthfeel. The finish has a slight tightness to it.