Ethiopia Dry Process Hambela Buliye

Dark sugar and fruit notes are bountiful in the dry fragrance, a potent scent of stone fruit and raspberry compote is right up front, with dark panela sugar, and sweet Dutch cocoa behind it. The wet crust is very aromatic, with amazing sweetness. Jammy fruit and berry notes lead to wisps of fruit reductions made with dark panela sugar, along with notes of black currant juice and an aromatic floral hint in the steam. The cup has a complex range of juicy fruit flavors, with thick, syrupy sweetness, and flashes of acidity that pop up as it cools. Ripe citrus and berry notes were at the front of my mind when drinking this coffee, with a tartly sweet aspect that gives a nice impression of acidity. The fruits come off in layers, alluding to tangerine, blackberry filling, cherry, cantaloupe, and a tropical lychee accent. The finish has a winey accent of cranberry lambic, along with sweet spice hints in the long aftertaste. Deeper roasting develops a more berry-toned coffee, with a hefty cocoa flavor that leads right into notes of dried dark fruits, and still wields some perceived acidity. A note on espresso: If you're a fan of fruity espresso, Buliye is incredible and intense! Syrupy-textured and fruit-forward, with lingering dark cocoa flavors that culminate in dark chocolate-covered fruit. That said, I'm withholding the espresso recommendation from the coffee "Specs" tab and short description because I think it is too wild for the average espresso drinker.