This bean has strong notes of cherry, intertwined with hints of cedar. Sweet and richly high-toned aroma, which serves a great cup of brew.
Ken Davids from Coffee Review noted this coffee as "sweet fruit ferment influences a deep, brandied chocolate and cherry character in both aroma and cup. Round, lush acidity; full, syrupy mouthfeel. The brandied chocolate/cherry notes carry straight into an expansive short finish; a hint of salty astringency develops in the long, though still softened by a ringingly sweet fruit."
This natural Ethiopian coffee from the Sidamo province placed 1st in Taste of Harvest Competition in all of east Africa. This specialty coffee got named after the discovery of "Ardi," a 4.4 million year old fossil found in Ethiopia the day prior to the findings of this high-quality coffee. This bean differs from other dry-process Ethiopian coffees because during harvesting only ripe cherries are selected and spread on raised beds the same day and are moved every two hours for at least 15 to 17 days to ensure uniform drying.