Apr. 22, 2016
Earlier this week, our entire staff took a break to taste and compare some coffee. We drink a lot of coffee on a daily basis but usually do so in a blur of hustle and multi-tasking, so it was nice to stop and have a conversation about what we are drinking. It was also a great opportunity for some of our newer team members to learn about how different wet and dry processed coffees can taste. Dan and Tom stepped away from their cupping table and shared some insights on how these coffees are processed. We compared the bodied, jammy, berry notes of Ethiopia Dry Process Wollega Leka Wato to the lime and graham cracker notes of Ethiopia Gedeo Zone Gedeb Asasa.