Ethiopia Kercha Bilida Bukisa

Bilida Bukisa works well at a range of roasts, offering weighty sweetness up to and syrupy fruit notes all the way up to Full City. Grinding my City roast released a scent of honey, accented by lime, whereas Full City was much more bittersweet with dark chocolate, and a hint of stone fruit. Pouring hot water on the grinds pulled out a floral hint, along with notes of peach cobbler and brown sugar, aromatic and sweet. Brewing my City roast, I found the sweetness to be well balanced, with soft bittering behind it, and aromatic grace notes. There's a syrupy stone fruit flavor that reminded me of our Western Ethiopia coffees (like Nano Challa, Duromina, etc), and plays off floral highlights. Fruit flavor notes make a modest impression as the coffee cools, like cooked peach, orange marmalade, and red apple. The acidic impression had a tartaric grape characteristic. My roast that edged toward Full City had a chocolate-mango flavor, with a slightly citric bite.