Ethiopia Honey Process Haro Wachu

There's a deep honey sweetness that's released from the ground coffee, accented by dried fruit notes and baked goods, like peach scone. Pouring hot water on the grounds brings out potent sweetness, like fresh baked molasses cookies, along with mixed dried fruit, and a soft floral scent that's released from underneath. Cupping a City roast, the profile showcased complex sweetness, enlivened with bright top notes and some fresh floral accents in the aroma. Sweet notes of piloncillo type raw sugars brought a nice base flavor to the coffee, leading to more of a honeyed note in the finish. Light roasts have sparkling acidity and structure, cooling to citrus notes, like Meyer lemon and grapefruit, with a light floral accent in the nose. The finish isn't perfect, but I found it to have an interesting earthy-sweet element, like fenugreek, or lightly sweetened Oolong tea. We picked up honey and wet process lots from Haro Wachu, and it's interesting how closely they compare in flavor. Both are deeply sweet coffees, great light roasted, and aromatically enticing. The main difference between the two is body. This honey lot has substantial mouthfeel compared to the washed, making the profile feel a bit more grounded, and as a result, a more versatile option roast-wise. Don't get me wrong, the washed coffee is attractive too! Lighter body just made it feel more delicate overall, and best kept to lighter roast levels.