Cheap Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans) Lowest Prices

$67.00

Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans) By RhoadsRoast, Ltd Buy Cheap Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans). With Special Pomotions In the cup this coffee is lively and bright with notes of apricot and cocoa with a heavy body and a clean, crisp finish. Ethiopia produces some of the most unique and fascinating coffees in the world. Ethiopia produces some of the most unique and fascinating coffees in the world. Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema. At a light roast the Guji delivered the fruitiness we were looking for, sweet and syrupy strawberry flavors with blueberry tones and chocolate-citrus notes at the finish. Great Ethiopians are hard to come by these days - be sure to get a bag before they disappear. Read more >>

Cheapest Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans).The best selection and free shipping.Buy on Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans) now. Best Buy 2011 Deal!.

Ethiopian Natural Sidamo Grade 4 Guji Coffee Beans (Unroasted Green Beans, 10 pounds Whole Beans) Description

The three main regions where Ethiopia coffee beans originate are Harrar, Ghimbi, and Sidamo (Yirgacheffe).
Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. They are dry-processed and are labeled as longberry (large), shortberry (smaller), or Mocha (peaberry). Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma, and a heavy body. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries. Ethiopian Harrar coffee is often used in espresso blends to capture the fine aromatics in the crema.
Cupping Notes: Everything about the sensorial analysis of this coffee becomes an object lesson about the effect of coffee cherry ripeness. The dry fragrance offers an explosive, room-filling scent of plum, melon and spice. The wet aromatic has hibiscus-rose potpourri, spiced apple cider, cinnamon bark, clove, and muscavado sugar. There is a whiff of raw cocoa nibs on the break. There is a range of cup flavors depending on roast level, but all follow the same general path, a route described by ripe fruits, a "hushed" acidity (deep-toned acidity as a direct result of mature coffee cherry), winey character, heavy body. City+ to Full City was where the flavors converged. At this roast, the cup is so remarkably sweet, it might even become cloying for some; it is a dessert coffee for sure. Flame grape, plum (with a little plum skins), melon-like ripeness, Syrah; these are some good descriptors for initial cup flavors ... but the list could be much more extensive. Spiced chocolate comes in the finish, like Ibarra Mexican hot chocolate, with clove, nutmeg and cinnamon stick accents, raw sugar panela, butterscotch rum candy. The body seems juicy and fatty as well, coating the mouth and leading to a long aftertaste. If we call your standard dry-process coffees "natural", this might be referred to as "neo-natural". It's a 90+ coffee easily for anyone who loves this flavor profile.

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