Drink of the Week: Red Rooster Coffee Demeka Becha - Imbibe Magazine Subscribe + Save

Drink of the Week: Red Rooster Coffee Demeka Becha

As with most things I do early in the morning, I’m slow to drink coffee. So much so, most days I skip the mug and pour straight from the Chemex into an insulated tumbler. Even still, I wind up with cooled last sips. With Red Rooster Coffee’s Ethiopia Demeka Becha beans, I’ve found this isn’t such a bad thing.

The Virginia-based roaster released the coffee earlier this year after purchasing the entire lot from Ayele Tulu’s Demeka Becha Washing Station located in Ethiopia’s Bona Zuria, Sidama region. Brewed hot, the fully washed then light-roasted coffee is outstanding; juicy, sweet, and alive in the cup. It has a delicate, tea-like body which accentuates the coffee’s gripping black tea flavor and gentle floral characteristics. As it cooled, the balanced acidity of the brew remained zesty and fresh, with firm notes of ripe citrus fruit hand-in-hand with wildflower honey. Each morning as the level in my tumbler gradually waned, I found myself enjoying the last room-temperature sips of this lovely coffee as much as the first. $21.99/12 oz., redroostercoffee.com

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