"Intense,
complex aroma. Quite tropical for co-cupper Miguel Meza (92) who cites
guava, pineapple, and orange; Ken's (92) associations are more temperate:
blueberry, cherry, orange, honey. In the cup both Ken and Miguel find
cherry and chocolate, and most likely Miguel's "mango and caramel"
and Ken's "candyish butterscotch" both are efforts to find
descriptors for the same sensation, a pleasingly pungent sweetness.
Miguel passes on the finish; Ken finds the usual flaw haunting this
style of coffee: a slight salty astringency hiding amid the lovely fading
trajectory of fruit."CoffeeReview.Com
Ethiopian
Yirgacheffe 
