Ethiopian ‘Jibicho’ – Noble Coffee Roasting

Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.

I’ve been a big fan of Noble Coffee from the beginning of Pull & Pour. I’ve enjoyed reviewing their Good Food Award winners over the past few years—each of which have become one of my favorite coffees that year. This coffee is no different. Jibicho is Noble’s Good Food Award finalist for 2020 and I won’t be surprised if they win again with it. This naturally processed coffee from Ethiopia surprises and delights as it breaks the mold of what you expect in a “traditional” naturally processed Ethiopian coffee.

The coffee begins with an fragrance that is a bit more delicate than usual for naturally processed Ethiopians, yet equally as complex and layered. The aroma includes layers of fruit (I specifically smelled peaches), sweet vanilla & very subtle nutty notes. The flavor includes the same peach notes from the aroma, but more more intense and a sweetness that becomes more much tactile. I also tasted some nutty notes of cashews underneath the sweet, fruity notes.

Where you’d usually expect the acidity to pop to the top for a coffee of this style, the acidity in Jibicho is more muted and approachable and carries throughout the entire sip. The body is thick, heavy and envelops your entire mouth with each sip. The aftertaste has some nice lingering acidity, though nothing overwhelming.

The Bottom Line

Noble does it again with Jibicho. This is a delicious, approachable coffee with a lot of complexity, a great profile and delicious flavor notes. I could easily see this one winning the Good Food Award for 2020 and join the great list of previous winners from Noble.