the last time young master cupper Keith was this excited (circa 198?)
Round two : Ethiopia . . . and Yemen
Our second cupping featured all dry processed coffees. From cup to cup we witnessed the wide range of qualities that emerge when coffee is allowed to dry with fruit still clinging to the bean. The yeasty and winey qualities of fermentation were present, as were the fabulous dark chocolate and blueberry notes. Some unusual and surprising aromas evoked memories of dusty desert nights roasting chilies, and the fumes of medicine cabinet.