If you’ve been around long enough, you’ve probably picked up on our infatuation with Ethiopia Biloya. While we are confident that it is one the most exquisite coffees that we have had the pleasure of encountering, it’s always nice to know that we aren’t the only ones excited about it. Mark Prince of CoffeeGeek.com is apparently just as smitten with it as we are. He wrote about his experience on his site and made it sound so intoxicating that it inspired me to drink a cup (what I’m drinking as I write this sentence)!
Coffee Review also had something to say about our fair Biloyathis month. It was reviewed under the parameters of this months subject: Natural African Coffees. The beauty of Biloya shone through and it made the cut! Here are some of the cupping notes:
“A dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. A soft cup, rather simple aromatically but “well-balanced” (co-cupper Miguel Meza, 91) and “smooth and deep in structure” (Ken, 91). Miguel finds “berries, citrus and chocolate,” Ken reads some quiet chocolate and perhaps some orange. The finish is quiet but impressive with continued chocolate and fruit (Miguel: strawberry and cherry) notes.”
Now, I don’t know about you, but after all this talk I am craving another cup! If you haven’t had a chance to try it, it will knock your socks off! A group of professionals agree, as well as a gaggle of coffee-nerds