Description
Celebrate the new crop of Ethiopian coffees! Many consider Ethiopia the best coffee origin in the world
A half pound each of:
Ethiopian Guji Org. Natural Gr. 1 – Kayon Mountain Shakiso –
Clean, bright, sweet with a very diverse flavor set. Stone and darker fruit, citrus & floral, and spiced chocolate tones are the main flavors one can see in this cup, either accentuated or muted depending on roast level. Nice jammy body will be seen in the medium to borderline dark roast mark. Very dependent on roast – lighter roasting gives much more of the citrus, red-fruit with just a hint of a spicy chocolaty factor, a much dryer finish. Darker roasts produce much more of a bakers chocolate cup with a hint of a strawberry like fruit note and good sweetness, far less acidic. A very enjoyable cup from light to dark.
Ethiopian Harrar Natural Gr. 4 – Queen City–
Best from medium to dark roasts. The cup is filled with old world natural processed tones. Medium to low acidity, a little fuller bodied; the cup starts with hints of floral, and fruity that balance with an earthy dark chocolate note with some lingering tea like spice. A smooth, rich, chocolaty and exotic cup on the rustic side for naturals.
Ethiopian Yirgacheffe Natural Gr. 1 – Idedo – Mrs. Tigest Wako–
Fantastic example of an Ethiopian Natural. Keep this one light to medium roasted. Too dark and the awesome crisp and clean fruit/floral notes disappear. A mellow cup on the sweeter side with nice darker fruit tones popping right out. The cool natural tones balance with a tea like spice note, a sign of its roots, Yirgs are known for their more tea like dark tones. Many would call it a chocolaty undertone with a jazzy spice note but we like the tea reference and most will agree. A bit more delicate of a cup with a little lower acidity. Depending on what you like this can be a real perk, fruity and sweet without risking high acidity or overly sour tones at the lighter roast points. A little easy to roast out the fruitiness, so don’t let it get too dark!
Ethiopian Yirgacheffe Washed Gr. 1 – Chelchele –
This Ethiopian cup is a bit more delicate and complex than your average Ethiopian. Light & medium roasts are where this cup will shine. Decent brightness, stronger lemony/floral tone, some soft fruit accents down the peach and grapefruit alley. Stellar aromatics, jasmine & lavender with a little spice note, I love grinding awesome Ethiopians. The lighter tones pull some balance with spice/tea chocolate undertones, traditional for a bean from the Yirgacheffe region. Medium roasts really mellow out the acidity and reduce the fruit tone, create a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate, unique aromatics but much more plain tasting cup.
A lovely cup of certified Ethiopian. Lemony and floral upfront balanced with a chocolatey/herbal/spice dark tone reminiscent of black tea. Although this cup has some more acidic features, we would consider it a darker toned Ethiopian cup, best from medium to dark roasts, a little slower roast will benefit this bean, building more robust and jazzy dark tones in the cup while muting some of the more acidic notes. Light to medium roasts one will get some crisp tones in the cup which add some good depth of flavor and present a nicely balanced and smooth cup, best for drip or pour-over methods, dark roasts though, are exotic with a bakers-chocolate/black-tea like spin, stronger cup with some kick, lovely bean for espresso or mixed beverages.
Ethiopian Yirgacheffe Org. Konga – Dinkinesh – Natural Gr. 1
A wonderful exotic single origin drinker. Tasty from light to dark but best at a light roast point. Fruity and floral, sweet edged, pulls a little balance with a chocolaty tone. The fruitiness comes off a bit more tropical than red fruit although depending on roast point, one can taste either. The Aromatics are wonderful, nothing like a stellar Ethiopian Natural to give the nose some joy. Got to keep it pretty light to see these awesome more fruity tones, even at a stronger medium roast they mute up quite quickly. Medium to dark is far less exotic but still makes a mighty fine cup, more semi-sweet chocolate and spice with hints of buzzy acidity and a slightly smoky finish.
Ethiopian FT Org. Sidama Gr. 3 Natural – Fura
A little milder example of an top notch Ethiopian; a good everyday drinker. Lighter roasts are not overly acidic. Smooth, clean and a little fuller bodied. The red fruit is clear in the cup but a little masked by the lemony floral acidity. Hints of the chocolaty undertone can be seen at light roasts but the cup finishes a little more herbal tea like in the aftertaste, not over the top and a good compliment to the floral and fruity tones. Medium roasts are smoother and lower acidity, not quite as fruity or acidic as the light roasts but more chocolaty with that wonderful soft fruit tone still clear in the cup and a little herbal spice in the aftertaste. Dark roasts get pretty bakers chocolate like, bittersweet with wonderful aromatics. Roasty notes will dominate the cup profile into 2nd crack but it does leave a more exotic cup profile than your Central American dark roasts.
Ethiopian Yirgacheffe Natural Gr. 2 Kubi Station
A nice fruit forward and chocolaty cup of coffee. Wonderful aromatics that will follow through into the cup profile. A little lower acidity and fuller bodied than many other Ethiopians, retains a little hint of acidity at the light to medium roast point, nice red fruit tones upfront with a little floral note, not over the top but very noticeable. Turns much more chocolaty as you get close to 2nd crack, a nice fruity jazzy spice note to accompany it.
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