Ethiopia Dry Process Guji Uraga

This Uraga coffee has made a great addition to our dry process lineup, and one of the more versatile lots we have at the moment. Our light roasts were crowned by fresh fruits and aromatic spices, while our medium roast was driven by chocolate intensity, still quite spiced, and showed so much promise for future espresso use! The fragrance had an array of dried fruits coming from the ground coffee, with chocolate and vanilla milk powders, caramel, and cream soda in sweetness. The wet aroma drew out a brown sugar base note, accented by cinnamon sticks and a touch of clove powder. City roasts had notes of cranberry, and orange, with notes of rustic sweeteners like molasses and date sugar. I found the acidic impression to be convincing at this roast level, with bright accents of citrus and berry. The cup aroma had some Chai spice notes, anise and a hint of clove. With a little more roast development, darker roast tones backed the fruit flavors, with emerging notes of cocoa nibs, and high % dark cacao chocolate bar. There was a juicy dark orange note, with a pungent hint of chicory tea that brought out some really nice rustic complexity in the finish.