Description
An exotic, more fruit forward, more wild Ethiopian cup!
This is a great example of a tasty old world natural. It will produce some lovely and unique tastes that can only be achieved in old world coffees. High in chaff and will roast a bit uneven, but worth the roasting challenge to get a unique and tasty cup.
Most Ethiopian coffees are aggregate productions from small holders, usually based around a regional mill. This offering is a blend specially prepared from multiple mills to achieve a lovely cup profile. Strictly from the Sidamo growing region, which is always on our favorites list.
Tasting Notes: Light roasts put off a sweet lemon acidity that fades into a nice red-fruit note, balanced with a tea-like dry chocolate undertone. A longer setup will help smooth it out and pronounce the fruit note. If shooting real light, make sure to flick out any beans not through first crack. Medium roasts are a bit more tame, no flicking required. Cup will get a richer chocolaty note with just a pinch of floral acidity and fading into a soft fruit note. Medium roasts are slightly reminiscent of the Yemen but perhaps still a bit brighter. Darker roasts are cool with these beans, as you touch 2nd crack you still have some nice medium roasted beans in the mix, a good balance of tones between the smoky chocolaty roasty and fruity citric tea notes.
Roasting Notes: A bit more challenging to roast, most will think it is well worth it. A bit two-toned in the roast color – the lighter spectrum roasts are very tasty with a little setup but you may find yourself flicking a couple beans that are too light, otherwise can risk some nutty/grassy tones. Medium to dark roasts are much easier roast points to hit, no flicking required and not very risky with the tastes. With higher chaff, make sure to reduce batch size a little and keep a close eye on it.
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