Ethiopia Yirgacheffe Biloya Anaerobic NaturalCoffee Review: 92 Points Blind Assessment Tangy, sweet savory, berry toned. Raspberry candy, baking chocolate, lemon zest, fir, sarsaparilla in aroma and cup. Sweet savory structure with brisk acidity; very full, creamy mouthfeel. Very long, lingering finish, crisply chocolaty and berry driven. Notes Produced by smallholding farmers, from local landrace varieties of Arabica, and processed at the Biloya Station by Tracon Coffee using the anaerobic

Mario Valiente implements multiple processing methods at the wet mill including carbonic macerated and anaerobic fermented naturals

from local heirloom varieties of Arabica

especially in milk

There is also a surprise appearance of Earl Grey tasting notes as the coffee cools

lightly satiny mouthfeel

The floated cherries are then moved to the depulper to remove the skin and fruit of the cherry

The crisp finish simplifies to notes of dark chocolate and cedar

and processed by the honey method

orange-like acidity with a very creamy mouthfeel and medium-heavy body

Produced by smallholding farmers

specifically in San Adolfo

and processed by the traditional washed method (fruit skin and pulp removed before drying)