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Mellow Ethiopian – Joshua Tree Coffee

Andrew Pautler

Coffee Details

  • Coffee Name
    Mellow Ethiopian
  • Roaster
    Joshua Tree Coffee Roasters
  • Roaster Location
    Joshua Tree, California
  • Estimated Price
    $14.00 / 12 oz
  • Flavor Notes
    Well-balanced acidity, sweet fruit overtones
  • Process
  • Varieties
    Indigenous heirloom
  • Country
  • Region
    Yirgacheffe and surrounding zones
  • Elevation
    1550 - 2200 MASL
  • Roast
  • Review Brew Method
    v60, Flower, espresso
  • Roast Date
    December 22, 2021
  • Review Date
    January 16, 2021

Coffee Scoring

9 / 10
9 / 10
8.5 / 10
8.5 / 10
9 / 10
9 / 10
9 / 10
8.5 / 10
8 / 10
9.5 / 10
  • Great espresso & cream carrier
  • Silky, full mouthfeel

Joshua Tree Coffee is based in Joshua Tree, Calfornia and features primarily blended coffees, but also various single origin options. This Mellow Ethiopian is their current single origin and features peaberry coffee beans from the Yirgacheffe and surrounding regions.

The coffee begins with a chocolate and nutty fragrance with a subtle citrus undertone. After grinding I almost got a minty note, which was fleeting yet unique. During brewing the aroma is full of rich, dark chocolate notes. The coffee produces a rich cup with flavors that reminded me of chocolate, dark berries and subtle citrus. The acidity was citrus-toned, but not very pronounced. The body was quite lush and full with a smooth, silky mouthfeel. The sweetness was a mix of chocolate and dark berries and was most pronounced and complex once the coffee cooled to near room temperature. The coffee was especially good in espresso and was a great cream carrier for cappuccinos and latte drinks. The complexity was a bit lacking and I wish there was a bit more evolution throughout the sip that evolved some of the delicious flavor notes a bit more.

The Bottom Line

Mellow Ethiopian while roasted light to medium, had the profile of a much darker coffee. It would be the perfect choice for someone who enjoys richer, more full body coffees, but would like to experience the sweetness and fruit-forward attributes found in east African coffees in a more approachable way.

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