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Meidum Roast - Ethiopia Dry Process Uraga Yabitu Koba.
*Score 93.3
High in the cool, emerald mountains of Ethiopia’s Guji zone, the village of Yabitu Koba sits between 2100–2350 meters, one of the highest coffee-growing regions in the world. Here, cherries ripen slowly in the thin alpine air, producing small, dense seeds packed with sweetness and complexity. Hundreds of smallholder farmers — most tending less than a hectare — deliver their fruit to a newly built mill operated by Aba Deressa, where the coffee is meticulously prepared as a natural (dry process) over several weeks of careful sun-drying.
The result is a beautifully clean, fruit-forward Ethiopian natural with the brightness and clarity usually associated with washed coffees.
In the cup, Yabitu Koba is vibrant, sweet, and layered with expressive fruit. Aromas of raw cane sugar, caramelized peach, dark honey, and ripe mango lead into a cup that feels both juicy and refreshingly bright. Expect notes of tangerine, lemonade, kumquat, fragrant lemon peel, and a lively tart acidity that mirrors classic washed Ethiopian profiles. As it cools, deeper fruit tones appear: dried apricot, Medjool date, and stewed stone fruit, all carried on a clean, balanced finish.
Despite being a natural, its sweetness is refined, its aromatics perfumed, and its structure surprisingly crisp — a perfect bridge for drinkers who love washed Ethiopias but want to explore dry-process depth.
A beautifully balanced expression of high-altitude Guji — bright, honeyed, fruit-saturated, and unforgettable.
Dark Roast — Sumatra Giling Basah Bebesen Aulia
*Score 87.5
In the misty highlands of Aceh, small farms spanning 1300–1600 meters produce some of Sumatra’s most distinctive coffees. Among them is the work of Mr. Aulia, a small-scale, quality-focused collector in the Bebesen and Kute Panang districts. His operation is intimate — a few bags at a time, processed by hand with his family — allowing for unusually careful sorting and attention to detail. Older long-berry varieties such as Abyssinia, Ateng, and Tim Tim are wet-hulled with precision, yielding a cup that is dense, sweet, and impressively clean for this traditional method.
This lot reflects that craft: carefully prepared, thoughtfully dried, and full of the rustic depth that defines Aceh’s highland coffee.
In the cup, this dark-roast Giling Basah offering is bold, earthy-sweet, and deeply aromatic. Expect a slow-building tapestry of flavor:
blackstrap molasses, palm sugar, cooked fruit, stewed plum, citrus peel, rustic coconut, and bittersweet dark chocolate.
Underneath, a backbone of forest spice, green herbs, and woodsy earth anchors the sweetness in true Sumatran character. As it cools, the deeper tones swell — peppery cacao, tobacco warmth, inky body, and a long, lingering, slightly smoky finish.
Roasted deep for maximum chocolate intensity and spice-driven richness, this coffee delivers a syrupy, powerful cup ideal for dark-roast lovers and espresso drinkers alike.
A layered, soulful expression of Aceh’s terroir — rustic, sweet, complex, and unforgettable.
Gold Dot Espresso Blend #2
Gold Dot’s second espresso blend is crafted for the winter season, built from three exceptional coffees: a bright, structured Kenya AA, a deep-toned Guatemalan from Huehuetenango, and a fruity natural-process Ethiopian that adds plush aromatics and depth. Each component was chosen for its individual character, then blended to create a dense, chocolate-forward espresso with vibrant fruit woven throughout.
The aroma opens with bittersweet cocoa, peach and berry, and a touch of toasted sugar and warm spice. In the cup, expect dark chocolate ganache, raspberry, burnt caramel, and a thick, velvety texture. As the shot settles, deeper notes emerge — dried peach, chocolate-covered cherry, and a long, resonant finish.
Pulled short, it’s syrupy and intense. At a classic 1:2 espresso ratio, it leans into dark-chocolate orange peel, graham cracker, and subtle vanilla bean. And even with its dark profile, the blend still preserves enough fruit to show hints of dried blueberry and salted plum beneath the bittersweet chocolate core.
Shaped for winter, it settles into a comforting glow of vanilla warmth, dark chocolate depth, and a quiet flicker of orange brightness.
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Medium Roast - Ethiopia Suke Quto
*Score 93.1
High in the forested hills of Ethiopia’s Guji Zone, the Shonora family has been crafting beautiful coffees for decades. Their Suke Quto site, tucked among farms at 1800–2200 meters, serves as a gathering point for smallholder growers—most tending less than a hectare of coffee passed down through generations. These tiny family plots produce cherries that are handpicked, carried down winding dirt paths, and delivered to the Shonora brothers, who continue the legacy started by their father, now 83 years old.
The result of this partnership is a natural-processed coffee bursting with life. This lot is a powerhouse Guji natural: intensely aromatic and overflowing with fruit. Expect bright strawberry, ripe blueberry, and dried stone fruits layered with tangy tamarind and the warm comfort of chai spices and cinnamon. A whisper of fresh rue herb adds a unique, almost wild character that reminds you exactly where this coffee comes from—deep, old Guji soil.
Dark Roast - Yemen Mokha Matari
*Score 89
High in the rugged mountains surrounding Sana’a, the tiny farming community of Bani Matari produces one of Yemen’s most celebrated coffees. Grown at breathtaking elevations of 2000–2400 meters, the coffee trees here feel more like ancient fruit orchards than typical farms — tall, old-growth, and nurtured by families who have passed their craft down through generations.
This particular lot comes through Fatoum Muslot, who continues her family’s coffee legacy begun in the 1950s. Through close relationships with roughly 100 local farmers, her team hand-selects and carefully prepares small quantities of coffee grown on plots less than half a hectare. Thanks to meticulous sorting and modern Ecotact storage (rare in Yemen), this year’s Matari arrives beautifully clean and vibrant — a standout example of what this historic region can produce.
In the cup, Mokha Matari is bold, deeply aromatic, and wonderfully complex. Expect a tapestry of rustic sweetness and fragrant spice woven through every sip:
date bar, ripe blueberry, pumpkin bread, pistachio, dried stone fruit, tangy tamarind, and bittersweet cocoa, all lifted by warming notes of Chai spice, cinnamon, Garam Masala, anise, mace, and aromatic wood. As it cools, darker undertones emerge — pipe tobacco, pepper cask, barley malt, and hints of dried fig — creating a layered, lingering finish that defines classic Yemeni coffee.
A rare taste of Yemen’s heritage, history, and high-altitude terroir — rich, wild, and unforgettable.
Gold Dot Espresso Blend #1
Gold Dot Espresso Blend #1 is built from a harmony of washed and natural Ethiopian coffees, crafted to highlight both rich chocolate depth and vibrant fruit complexity. The blend delivers a creamy, velvety shot with remarkable sweetness, structure, and aromatic intensity.
From the first drip, the espresso pours with a syrup-like texture and a crown of golden, brown-flecked crema. In the cup, bittersweet cacao forms the backbone, layered with dried blueberry, cranberry, and dark citrus. As it cools, the fruit becomes more expressive — jammy dark berries, soft stone fruit, and a spark of tangy orange — lifted by a subtle floral hint from the washed component.
The flavor experience leans into luxurious dessert notes:
dried blueberry dipped in dark chocolate, raspberry truffle, cinnamon-spiced ganache, and warm cocoa that lingers long after the sip. The natural-process portion brings depth and aroma; the washed coffees add clarity, balance, and brightness.
In milk, the blend transforms beautifully, offering a chocolate-berry richness that stands out in cortados and cappuccinos. The result is an espresso that is bold, sweet, deeply aromatic, and unmistakably Ethiopian in character — a blend for those who love fruit-driven nuance grounded by chocolatey depth.
*Coffee Scores
Score reflects Sweet Maria’s internal SCA-style cupping assessment; not an official CQI Q rating.