Date: 1 February 2014
Country: Ethiopia
Beans: Arabica
Preparation: Cafetiere
Nose of grounds: Earthy, slightly sweet, quite light and airy
Nose of brew: citrus, spice
Colour of brew: deep brown, but not opaque.
Early flavours: spices
Finish: earthy and light
Tasting notes:
The Mocha Djimmah is another coffee from Ethiopia, like the Yirgacheffe about a month ago (this wasn't intentional - in fact, it doesn't necessarily say which country it comes from). It is also the lowest strength rating in Whittard's Coffees of the World box; it has a rating of 2.
The spice flavours of this coffee are noticeable but not so prominent as to become unpleasant or lose the idea that you're tasting a coffee. In the past I have been given coffees from far-flung places such as Uganda which seem to lose the feeling of drinking coffee and become more like a cup of soup.
On the nose there is no single dominating note. And throughout the tasting, the different flavours rise slowly to the front of the taste and then fall back slowly again. The coffee is well balanced, though I can see that it is definitely worth its strength 2 rating; it is a light coffee that I could probably enjoy in the late afternoon.
Interestingly, when I started using wine tasting techniques I found more flavours - a touch of saltiness and a little more spice.
Coffee maker's notes:
This soft, fruity coffee comes from the southwest of Ethiopia, the birthplace of 'Arabic' coffee. In taste this is as close as you will get to wild coffee. The plantations grow in the shade of the dense forests until they are ready to be picked. The young coffee 'cherries' are then laid out to dry in the scorching sun. This process helps develop the beans' rich flavour and winey, spicy aftertaste.
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