Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd

Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd
Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd (click images to enlarge)
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Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds from Rhoads Roast Ltd

$32.90
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Product prices and availability are accurate as of 2017-10-22 05:16:46 BST and are subject to change. Any price and availability information displayed on http://www.amazon.com/ at the time of purchase will apply to the purchase of this product.

Description of Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee...

We are proud to present the delicious Ethiopian Natural Sidamo Grade 4 Guji Unroasted Coffee Beans, 5 Pounds.

With so many coffees available these days, it is good to have a brand you can trust. This coffee product is certainly all that and will be a great purchase.

For this great price, the coffee is widely respected and is always a regular choice among most people. Rhoads Roast Ltd have provided some nice touches and this equals great value.

Manufacturer Description

Everything about the sensorial analysis of this coffee becomes an object lesson about the effect of coffee cherry ripeness. The dry fragrance offers an explosive, room-filling scent of plum, melon and spice. The wet aromatic has hibiscus-rose potpourri, spiced apple cider, cinnamon bark, clove, and muscavado sugar. There is a whiff of raw cocoa nibs on the break. There is a range of cup flavors depending on roast level, but all follow the same general path, a route described by ripe fruits, a "hushed" acidity (deep-toned acidity as a direct result of mature coffee cherry), winey character, heavy body. Full City to French Roast was where the flavors converged. At this roast, the cup is so remarkably sweet, it might even become cloying for some; it is a dessert coffee for sure. Flame grape, plum (with a little plum skins), melon-like ripeness, Syrah; these are some good descriptors for initial cup flavors ... but the list could be much more extensive. Spiced chocolate comes in the finish, like Ibarra Mexican hot chocolate, with clove, nutmeg and cinnamon stick accents, raw sugar panela, butterscotch rum candy. The body seems juicy and fatty as well, coating the mouth and leading to a long aftertaste. If we call your standard dry-process coffees "natural", this might be referred to as "neo-natural". It's a 90+ coffee easily for anyone who loves this flavor profile.

Product Features

Characteristics: Smooth, creamy blueberry/strawberry nuances, floral notes, clean milk chocolate finish. A nice, classic Sidamo from Ethiopia features sweet and fruity aromatics with hints of wood, lemongrass reminiscent of pixie sticks In the cup this coffee is lively and bright with notes of apricot and cocoa with a heavy body and a clean, crisp finish The aroma is so unique that it can be distracting and hide some off-flavors in the cup. Dried on raised beds, triple hand sorted (ripe cherry, dry pods, processed beans). The Grade 4 aspect is simply removing more defects thru hand sorting than they do normally hence producing a cleaner, better cup.

Product Tags

Everything about the sensorial analysis of this coffee becomes an object lesson about the effect of coffee cherry ripeness. The dry fragrance offers an explosive, room-filling scent of plum, melon and spice. The wet aromatic has hibiscus-rose potpourri, spiced apple cider, cinnamon bark, clove, and muscavado sugar. There is a whiff of raw cocoa nibs on the break. There is a range of cup flavors depending on roast level, but all follow the same general path, a route described by ripe fruits, a "hushed" acidity (deep-toned acidity as a direct result of mature coffee cherry), winey character, heavy body. Full City to French Roast was where the flavors converged. At this roast, the cup is so remarkably sweet, it might even become cloying for some; it is a dessert coffee for sure. Flame grape, plum (with a little plum skins), melon-like ripeness, Syrah; these are some good descriptors for initial cup flavors ... but the list could be much more extensive. Spiced chocolate comes in the finish, like Ibarra Mexican hot chocolate, with clove, nutmeg and cinnamon stick accents, raw sugar panela, butterscotch rum candy. The body seems juicy and fatty as well, coating the mouth and leading to a long aftertaste. If we call your standard dry-process coffees "natural", this might be referred to as "neo-natural". It's a 90+ coffee easily for anyone who loves this flavor profile.