Two wet-process African coffees: Ethiopia FTO Sidama -Shilcho Cooperative and Rwanda Remera Nyarusiza. The EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more Sidama is a clean cupClean cup refers to a coffee free of taints and defects. It does not imply sanitary cleanliness, or that coffees that are not clean (which are dirty) are... ...more with creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more texture and tea/bergamot tastes. Check out the farm notes in the review too! The other interesting addition today is the RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more Remera Nyarusiza. This coffee placed 2nd in the SCAA roast competition and with the care taken in preparationPreparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading,... ...more, we think you’ll see why with its floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... ...more tones, dense mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more and spice.
