Ethiopian Sidamo Bensa Kokosa

This is a great coffee no matter how you prepare it. I actually got to try some experiments with the roasters. This coffee seems to handle any recipe you want to throw at it. Make your normal recipe and you might get some gentle, balanced notes. Maybe a bit of peach champagne and brown spice. The nose has some caramel and fig. Super easy to drink and very approachable. The more we pushed the heat and dialed in the recipe, the more we could taste an explosion of flavors. Apple baking spices, and golden raisin.

At home I let my second cup of pourover get cold while I was on a meeting, and it might have tasted even better. If you want a real surprise you can try using this coffee for holiday drinks. Make some concentrate, like with an Aeropress. Allow it to cool a bit, and chill it down with your favorite cream liqueur. The baking spice notes are out of this world when this coffee is chilled. I might just surprise my holiday guests with this roast.