The end of the year has brought 3 more top scoring coffees to share with you. A natural processed microlot from Guatemala, a natural processed Ethiopia and a unique black honey processed coffee from Thailand. If you've never tried coffee from Thailand this is a good one. Get a bag while you can.
Here's what Coffee Review had to say about each of them.
Guatemala Buenos Aires
Blind Assessment
Richly sweet-tart, citrusy and bright. Blood orange, baking chocolate, agave syrup, freesia, cedar in aroma and cup. Brisk, tart-leaning acidity; plush, syrupy mouthfeel. The long finish leads with notes of baking chocolate and blood orange.
Notes
Produced by smallholding farmers, entirely of the Bourbon variety of Arabica, and processed by the natural method (dried in the whole fruit).
Bottom Line
A high-toned, crisply chocolaty Guatemala natural — bright, citrusy and floral-toned.
Score: 93 points
Ethiopia Dembi
Blind Assessment
Complex, multi-layered. Candied violet, satsuma mandarin, almond, dark chocolate, oak in aroma and cup. Malic (apple-like) acidity; very full, satiny mouthfeel. Sweetly tart finish centered around notes of citrus and candied violet.
Notes
Produced by smallholding farmers, from trees of local landrace varieties of Arabica, and processed at the Dembi Station by the natural method (dried in the whole fruit).
Bottom Line
Rich florals and complex citrus notes define this engaging Ethiopia natural that’s rich-toned and deep.
Score: 93 points
Thailand Law Wu
Blind Assessment
Sweet-toned, crisp and gently bright. Pomelo, apple blossom, cocoa nib, fir, sassafras in aroma and cup. Gentle, round acidity; crisp, lightly satiny mouthfeel. Finish consolidates to notes of sassafras and fir.
Notes
Produced by smallholding farmers, entirely of the Catimor variety of Arabica, and processed by the black honey method, in which some of the fruit flesh is left on the beans during the drying process.
Bottom Line
A sweetly herbaceous, crisply cocoa-toned, black honey-processed Thai cup.
Score: 91 points
