The fruited smell of this coffee is apparent from the moment the bag is opened. This coffee has many of the hallmarks of classic Ethiopian preparation, including small size, high density, and stable moisture and water activity readings.
I used a pretty standard incremental increase in heat application through this roast, and found the results generally positive. I noticed that the consistency of color changing at the beginning of Maillard reactions was a little inconsistent, so to help even this out I made an effort to elongate caramelization after first crack. The roast cupped bright and fruity, and while it won’t win every beauty pageant, it’s certainly a well-above average quality grade 4 natural, and a steal as a Fair Trade and Organic blending or espresso option.