Ethiopian Yirgacheffe Washed Gr. 2 – Worka Chelchele
Crisp, clean and exotic. Good aromatics: nothing like grinding a fresh Ethiopian with its floral, jasmine and spice notes to tickle your nose. Lighter roasts have a little acidity and floral note upfront, mostly citric but the floral and a peachy like soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a little black tea note. Medium roasts have just a pinch of citric acidic, builds a thicker body and brings forth more of the chocolaty cup profile, reducing the acidity slightly. Darker roasts are always tasty for those who like fuller roasts. This is how they would traditionally serve these beans in Ethiopia. Almost a shame, for it loses the cool spice and lighter floral tone balance but equally as tasty if you like more chocolaty cups with some spice.
