Ethiopian Yirgacheffa Aricha

Today I would like this share this coffee bean, is my all time favorite of this year. First let me tell you how I get to know this coffee bean. In January 2015 I went to Hong Kong for holiday with my girlfriend. We walk about an hour to look the cafe call The Cupping Room. The Cupping Room barista Kapo Chiu got second place in World Barista Championship 2014 (WBC). After we try the coffee in The Cupping Room we decide to buy a few packet of coffee bean back to malaysia. But i like this most is this coffee bean.

Aricha Yirgacheffa Ethiopian

It grow above 1950 msl -2100 msl (msl = meter sea level)

Process: Natural

Roasting: Light - Medium Roast

Tasting note: 

Its has a very over power smell of fruity and floral notes, the first sip of the espresso I tasted it has a very bright acidity, follow by bright sweetness and it has very great mouth feel. Taste like mix berry and pop tart. The fruity and floral aroma of the after taste is so wonderful, its lingering very long in the taste bud, nose, and lungs.

Review: 

This is my cup of coffee bean. The aroma, taste, and the aftertaste. Is what I looking for, I have try few ways to brew this beans. Still this is my favorite i have try V60 and siphon then I pull a espresso shot, piccolo, cappuccino, and long black. It give me a lot of different experience when i brew it in a different way. 

Cappuccino and a shot of espresso in The Cupping Room