Grizzly Peak BlendCOFFEE REVIEW MAY 2021: 92 Points Blind Assessment: Crisply sweet, chocolaty. Baking chocolate, lily, gently scorched oak, molasses, raisin in aroma and cup. Sweet toned structure with gentle, round acidity; very full, syrupy mouthfeel. The finish centers around crisp chocolate and lily notes with undertones of gently smoky oak. Notes: A blend of coffees from El Salvador, Colombia and Ethiopia, all processed by the washed method (fruit skin and pulp

Blind Assessment:

Baking chocolate and strawberry are front and center in the inviting finish

in which the skin is stripped off the coffee fruit but some of the fruit flesh is left to dry on the beans

combined with the sweet profile makes for great espresso

Tasting Notes:

Finca Colomba supports schools in the area

Traditional disc pulpers are used and the coffee is allowed at least 24 hours to ferment before being fully washed and set to dry on raised beds for 10-12 days on average

Gigesa is a small town in the Danbi Uddo Kebele

Process: Fully washed and dried in the sun

and we are excited to be partnering with him as he opens his own cafe

and tropical fruit mesh together in every sip

and personal residence alike this coffee opens up to all coffee drinkers