Ethiopian Worka
From the Yirgacheffe growing region, Sidamo Province, in southern Ethiopia comes another great Natural. This coffee was sourced by SCAA Executive Director Ric Rhinehardt while in Ethiopia. Ric called this one of the Best Ethiopian Natural's he ever cupped and described it as pure Blueberry Vanilla. Ken Davids of CoffeeReview.com agreed in his November review where with Co-cupper Miguel Meza gave this coffee a 91. Miguel (91) calls this coffee "juicy and refreshing," Ken (91) "sweet and deep." Both were impressed by a crisp, complex aroma (for Miguel "lemon-lime, cantaloupe and peach") and as the cup cooled distinct cocoa and sweet ferment notes that Ken read as "brandied cherry" and Miguel (with more ambition to precision) as "distilled agave."
In Describing Who should drink it: "Lovers of fruity, light, yet pungent beverages: certain grappas and younger tequilas and cachacas (a Brazilian distiled alcoholic beverage made from sugar cane juice)."
What makes this coffee special is the Natural Ripe Selection Process developed by Bagersh and made famous with the Idido Misty Valley Coffee. This is where the cherries are first separated and sorted when sun dried on beds, then milled and sorted again so only the best coffee is used.
Aroma: 9
Acidity: 8
Body: 7
Flavor: 9
Aftertaste: 8
Total 91 points
