Ethiopian Sidamo Ardi scored 93 points by coffee review. Ken Davids described this coffee as a "sweet fruit ferment influences a deep, brandied chocolate and cherry character in both aroma and cup. Round, lush acidity; full, syrupy mouthfeel. The brandied chocolate/cherry notes carry straight into an expansive short finish; a hint of salty astringency develops in the long, though still softened by a ringingly sweet fruit."
Named after the discovery of a 4.4 million year old fossil, this natural Ethiopian placed 1st in the Taste of Harvest Competition in all of east Africa. This coffee differs from other dry-process Ethiopian coffees, during harvesting only ripe cherries are selected and spread on raised beds the same day and are moved every two hours for at least 15 to 17 days to ensure uniform drying.