Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
While in years past I’ve almost always favored naturally processed Ethiopian coffees to washed ones, this year time and time again I have been incredibly impressed with the washed Ethiopian coffees I’ve been trying—and even favoring them over their naturally processed counterparts. That was the case with this Demeka Becha from Theodores Coffee.
The coffee began with a fragrance of chocolate and apples. During brewing, the aroma became sweeter, brighter, and more fruit-forward. The flavor was lovely with a mix of cantaloupe, complex chocolate, subtle berries, and floral undertones. As the coffee cooled, the floral notes grew even stronger. The acidity was nicely balanced and the mouthfeel was light but smooth & silky. The sweetness was fruit-toned and lively with similar floral undertones. The coffee had a lingering finish where the fruit and floral interludes came to a satisfying conclusion.
The Bottom Line
Demeka Becha followed the trend of many washed Ethiopian coffees I’ve tried over the past few months. It was wonderfully complex with a nice mix of fruit and floral undertones and an intricate evolution of flavors throughout each sip.