Ethiopia Dry Process Guji Goro

Guji Goro pairs potent dry process flavors of intense fruits and rustic sweetness with the kind of bright acidity and aromatic highlights that are much more in line with washed coffee. The dry fragrance is peppered with berry notes, both dried and cooked, accented by hints of rustic sugars around the edges. The berry aspects really come through in the wet aroma, with a potent cooked blackberry note, like a berry compote, along with a spice note that brought up some cinnamon streusel for me. At City/City+ level, the brewed coffee offers fragrant fruit and berry notes, unrefined sugars, with dried blueberry and tannic tea in the finish. An aromatic overlay is redolent with fruit accents of boysenberry, blackberry juice and dried apricot, along with suggestions of dried potpourri and herbal rue leaf. The profile is expressive and complex, and the light roasts offer vibrant acidity that brings up Rose's lime, with bittering rind in the aftertaste. Faint rustic notes are true to the process method, like notes of sorghum and rice syrup sweeteners, preserved lemon and fragrant palo santo sticks. Full City roasts consolidate deep chocolate tones with juicy berry accents, and have tactile appeal on the palate. The acidity level is blunted quite a bit in the dark roasts, but you're left with a composite of dark chocolate and dried berry that's truly delicious.