Ethiopia Honey Process Guji Goro

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Sweet
  25

#html-bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. [data-pb-style=DX1JOOP]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Very clean honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. coffee, delicious fruit profiles, fragrant aroma, refined acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and opaque dense mouthfeel. Cools to hints of red honey, pineapple, melon, marmalade, and lavender. City to Full City.