"Co-cupper
Miguel Meza and Ken took different descriptive paths in an attempt to
characterize the underlying structure of this low-toned, full-bodied
coffee. For Miguel (92) the cup was "soft and comforting"
with a mix of "dried fruit and mesquite" and "berries
and chocolate." Ken (89) felt the cup's sweet yet salty structure
dominated the berry- and cocoa-toned aromatics, making the cup attractive
but limited.
."CoffeeReview.Com
Ethiopian
