In October 2024, Green Stone Coffee founder and roaster Hui-Ling “Kelly” Wang submitted an Ethiopia West Arsi Washed coffee to Coffee Review in the United States and received an outstanding score of 95 points.
This was the first time Green Stone Coffee submitted a washed coffee from Ethiopia West Arsi for Coffee Review evaluation, making the result an especially meaningful milestone in our roasting journey.
The coffee showed a beautifully balanced expression of the classic washed Ethiopia profile, combining floral aromatics, stone fruit, citrus brightness, and a silky mouthfeel.
Coffee Review described the coffee as balanced and floral-toned, highlighting flavor and aroma characteristics including:
Cocoa Nib｜Narcissus｜Apricot｜Almond｜Lemon Balm
The evaluation also noted its sparkling acidity, silky and viscous mouthfeel, and cohesive, satisfying finish.
In its overall assessment, Coffee Review characterized the coffee as a classic washed Ethiopian profile with a combination of cocoa, stone fruit, expressive florals, and sweet citrus, resulting in a cup that was balanced, juicy, sweet, and bright.
The coffee was produced by smallholder farmers using local Ethiopian Arabica landrace varieties and processed using the traditional washed method, in which the fruit skin and pulp are removed before drying.
For Green Stone Coffee, achieving 95 points with this coffee was particularly meaningful because it demonstrated how careful roasting can preserve and express the distinctive qualities of a high-elevation Ethiopian washed coffee—from its delicate floral character to its lively acidity and layered sweetness.
At Green Stone Coffee Academy, international coffee evaluation is also an important part of our continuing learning and teaching process.
By repeatedly evaluating green coffee characteristics, roasting strategies, roast profiles, cupping results, and flavor development, we continue to refine our understanding of how roasting decisions influence the final cup.
These experiences are also brought back into our professional roasting courses, helping students develop not only roasting techniques, but also their own ability to taste, evaluate, adjust, and create flavor.
For us, every Coffee Review submission is more than a score. It is another opportunity to test our work against an international evaluation standard and continue improving as both coffee roasters and coffee educators.
From Roasting to Cupping. From Evaluation to Better Coffee.
Green Stone Coffee｜Green Stone Coffee Academy
