A Few More New Ones

The new Sumatra, our triple pick Lintong, is now for sale in the shop. This is a great example of a Classic Sumatra; lots of peaty earthiness, some mild fruit, and a welcomed vegetal note that reads as bell pepper. This is certainly an earthy cup, but not overly so for a Sumatra. We've really been enjoying it so far.

Last week we cupped an extremely fruity special prep Ethiopia Sidamo, and we'll be introducing it soon. We've been joking that this lot is the "poor-man's Beloya." With lots of winy blackberry fruit and full bodied sweetness, this is a good example of a dry-process coffee that creeps right up to the line of over-ferment, but doesn't quite cross it. This isn't an immaculately clean cup like the Beloya; it still has traces of the under-ripe and defect notes common to most dry-processed Ethiopians, but I think most of you will be more than pleased when you get your first whiff of the berry-toned fruit. The cup is very sweet, and a great introduction to dry-processed Ethiopians. At less than $15/pound, it will be a huge value. Look for it in October.

Around the same time, we'll also be bringing in an Ethiopia from the entirely different end of the flavor spectrum; a wonderful washed Yirgacheffe. This is one of the best Yirgs I can remember tasting, with a wonderful jasmine-like floral aroma, and a sweet pleasant cup reminiscent of apricot. As hard as I look, I can't find anything not to like about this cup.

Washed Yirgacheffes bear little resemblance to their dry-processed siblings, but its a profile I've really been appreciating lately. Light bodied and very clean, they drink easily. The terpenic aroma is the best part. It reminds me of an aromatic white wine. If the special prep Sidamo is a ripe, fruity Shiraz, this washed Yirgacheffe must be a delicate Riesling.

-Jon