THIS COFFEE HAS SOLD OUT. Mauz Sini boasts jasmine florals across the recommended roast spectrum, with dark fruit, bergamot, and Earl Grey tea accents. Finish has notes of cocoa powder and aromatic wood hint. City to Full City. Great Ethiopia espresso.
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Unfortunately, we don't know a whole lot about the specific origin of this Guji coffee. We're using the name "Mauz Sini" as it means "perfumed cup" in the Ethiopian language of Ahmaric, which seems appropriate for a coffee with this cup profile. To be specific, "sini" refers to small cups, which are used for serving coffee during the traditional coffee ceremony. It's one of a few purchases we made through the ECX this year, and because of this, most provenance is stripped before the coffee hits the market. We do know this is from Sidama, but no washing station name is attached. Basically all farmers that are not part of a cooperative submit their coffee to the exchange where it is first graded, and then sold in tiers based off that graded category. It's difficult to resist an amazing sample no matter where it comes from, and with ECX we know farmers are paid based on their coffee's grade tier, and they are paid quickly - not always so with intermediarie). And that's what we find with this coffee - a nice example of Sidama coffee, that is visually and cup profile-wise Grade 1 all the way. Note, that the screen size of the beans is pretty small, I'm guessing down to 14 screen, which means some will slip through grid drum roasters like the Behmor. Just give the cylinder a good shake after loading in the machine, and the few tiny beans should drop right out.
Mauz Sini lives up to it's name, the aroma and cup perfumed with delicate floral and tea notes. At City roast, the dry fragrance is front-loaded with raw sugar smells and dried floral hint, which we think to be hallmarks of a good Guji coffee. The wet aroma boasts hefty wafts of red honey in the steam, accents of jasmine pearl tea when breaking through the crust. We've roasted this coffee a few times now, ranging from City to just about Full City, and its complex nature holds up all along the way. Like the aromatics, the first thing you notice is a presence of unrefined sugars and florals. As you move through the cup, top notes of bergamot and Earl Grey come through, as well as subtle fruited notes. Acidity is tea-like in City and City+ roasts, and accents of cocoa powder and even a touch of aromatic wood that comes through in the finish as the cup cools. Closer to Full City dark fruit notes proliferate, with developed sugar flavors. And I'm happy to say the florals don't let up, even at Full City. We gave this latter roast a run through the espresso machine resulting in an intense shot - long sweetness, tart-to-sweet berries, jasmine, and much more chocolate that I imagined. Highly recommended for lovers of bright espresso, and also a fantastic accent coffee for espresso blending.