Ethiopia Yirgacheffe Biloya Anaerobic Natural

Coffee Review: 92 Points Blind Assessment Tangy, sweet-savory, berry-toned. Raspberry candy, baking chocolate, lemon zest, fir, sarsaparilla in aroma and cup. Sweet-savory structure with brisk acidity; very full, creamy mouthfeel. Very long, lingering finish, crisply chocolaty and berry-driven. Notes Produced by smallholding farmers, from local landrace varieties of Arabica, and processed at the Biloya Station by Tracon Coffee using the anaerobic natural method, in which whole cherries are fermented in an oxygen-free environment before being dried in the whole fruit. RamsHead Coffee Roasters is a family-owned company operated by Bozeman, Montana natives Patrick and Sarah Flemming that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.   Bottom Line A crisply berry-forward, chocolaty anaerobic natural Ethiopia with intriguing savory-tangy undertones. Farm Bio: Tracon Coffee, has been experimenting with new processing methods as a wa