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Thread: Whats the best Ethiopian on Beanbay right now and why?

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    Whats the best Ethiopian on Beanbay right now and why?

    Hi All,

    Such a massive variety of Ethiopians on Beanbay right now which is actually very impressive selection from one sell. Well done Andy!!!

    Anyhow, i typically go with Ethiopian Yirgacheffe special prep which is such a lovely bean. Cant seem to stop buying it. But with so many different types of Ethiopians, i wanted to do a quick poll to tell me a bit about what your thoughts are and to share your personal experience with the rest of us coffeesnobs

    From the below selection:
    1. What is your favourite Ethiopian Bean?
    2. Why is it your favourite?
    3. Whats your roast profile that you do?
    4. How do you drink this?

    List of Ethiopians currently available on BeanBay:

    • Ethiopian Bifu Gesha Sundried
    • Ethiopian Gambella Sundried
    • Ethiopian Ghimbi
    • Ethiopian Harrar Longberry
    • Ethiopian Limmu Sundried
    • Ethiopian Sidamo
    • Ethiopian Yirgacheffe Special Prep

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    Mal Dimal's Avatar
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    G'day "madaxle"...

    Actually, I love 'em all. They are all quite different in the cup and as a result, you can mix'n'match them in various blends or roast profiles, to give you quite different results no matter which way you drink them.

    Can never have too many Ethiopian beans in my view...

    Mal.

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    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by Dimal View Post
    G'day "madaxle"...

    Actually, I love 'em all. They are all quite different in the cup and as a result, you can mix'n'match them in various blends or roast profiles, to give you quite different results no matter which way you drink them.

    Can never have too many Ethiopian beans in my view...

    Mal.

    Agree fully Mal. Ethiopians and Costa Ricans. Bring 'em on!
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    Quote Originally Posted by Dimal View Post
    G'day "madaxle"...

    Actually, I love 'em all. They are all quite different in the cup and as a result, you can mix'n'match them in various blends or roast profiles, to give you quite different results no matter which way you drink them.

    Can never have too many Ethiopian beans in my view...

    Mal.
    So true. Ethiopian beans were one of the first I ever tried.

    They just do it for me!

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    CoffeeSnobs Owner Andy's Avatar
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    Agree with everyone.... they are all great and all different (which is why we have them).

    I suggest you try the Biftu next, more in the Yirg style (floral and fruity)
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    Quote Originally Posted by Andy View Post
    Agree with everyone.... they are all great and all different (which is why we have them).

    I suggest you try the Biftu next, more in the Yirg style (floral and fruity)
    Ha! Subtle enabling. Thank you.

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    Two sleeps to Wednesday roast day!

    Excitment building. Keenly waiting for the Gesha beans.


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    Just received my CoffeeSnobs order for Yirg and Biftu. First time for Biftu, on Andy’s recommendation here.

    Yirgy is one of my favourites. I have roasted and drunk more Yirgacheffe than any other beans. Yum.

    I have also used Harrar, Limmu and Sidamo. I like them all.

    Thanks all for your information.

    Barry
    Last edited by Barry_Duncan; 30th September 2015 at 01:09 PM.

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    Interested to know from the Ethiopian selection, which has the lowest acidity and biggest chocolate flavour? I drink espresso only and really don't like bright acidic espresso. Looking for sweetness and maybe a little spice but no sharpness.

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    G'day Aaron...

    If BIG chocolate is your thing, I'd probably recommend the "Rwanda Nyungwe A" over any of the Ethiopians but of course, the roast profile you use has an awful lot to do with it. If you definitely want to try an Ethiopian though, I'd probably recommend you try the "Ethiopian Gambella Sundried" to kick off with, then use a gentle-ish profile that you take into the first few snaps of 2nd_Crack. This will realise a nice strong dark choc. finish but still retain all the lovely berry notes and soft spiciness that these beauties are known for.

    At the end of the day, you will probably need to experiment with a couple of different roast profiles, so as to highlight the flavours that appeal to you but that's half the fun of home roasting after all...

    Mal.

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    Quote Originally Posted by GreenBeanGenii View Post
    Two sleeps to Wednesday roast day!

    Excitment building. Keenly waiting for the Gesha beans.


    What a way to start out on Monday.

    By deliberate and happy choice I waited until now before opening the Gesha.

    Glass French plunger out to mark the occasion......

    Best described as Holy Chihuahua! Total YUM.
    Shall partake of this beauty again.
    Roasted to perfection.

    Thank you,Andy.

    x
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    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by GreenBeanGenii View Post
    What a way to start out on Monday.

    By deliberate and happy choice I waited until now before opening the Gesha.

    Glass French plunger out to mark the occasion......

    Best described as Holy Chihuahua! Total YUM.
    Shall partake of this beauty again.
    Roasted to perfection.

    Thank you,Andy.

    x


    Its it's damn good stuff this Biftu Gesha. Halfway through a batch I roasted 7 days ago to a lighter grade- around one minute post FC. This stuff reminds me of the Dimetap runny nose ad. It just keeps coming from the PF in big syrupy drops of goodness and never seems to develop into a stream until around the 25 second mark. It was so nice I went through 500 grams just on the weekend! Back to the roaster I go.

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    Quote Originally Posted by Gavisconi007 View Post
    Its it's damn good stuff this Biftu Gesha. Halfway through a batch I roasted 7 days ago to a lighter grade- around one minute post FC. This stuff reminds me of the Dimetap runny nose ad. It just keeps coming from the PF in big syrupy drops of goodness and never seems to develop into a stream until around the 25 second mark. It was so nice I went through 500 grams just on the weekend! Back to the roaster I go.
    Hi All - looking for some roasting guidance for the Biftu , fairly new to roasting having done around 40 so far using a hottop 2k.... the very first roast i did was amazing , lots of great floral aromas especially from off the spent puck , i use a hottop and slowish profile ....however following the same roast profile for a second roast resulting in a distinct lack of the florals i experienced with the first roast ... i have attempted a couple more roasts with both a faster and slower profile , tried different charge temps , all to first snap of 2nd crack but the original experience is still lacking ...any ideas please ?...thanks

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    Today I had yet another OMDog, Holy Chihuahua moment.

    I had the beautiful Gesha as a Piccolo. Took some beans to friends and was treated to coffee made with a less than 3 months old Strega.

    Straight out bliss.

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    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by wizzzzzzzzzzer View Post
    Hi All - looking for some roasting guidance for the Biftu , fairly new to roasting having done around 40 so far using a hottop 2k.... the very first roast i did was amazing , lots of great floral aromas especially from off the spent puck , i use a hottop and slowish profile ....however following the same roast profile for a second roast resulting in a distinct lack of the florals i experienced with the first roast ... i have attempted a couple more roasts with both a faster and slower profile , tried different charge temps , all to first snap of 2nd crack but the original experience is still lacking ...any ideas please ?...thanks

    I also use use a Hottop. I just use the automatic profile up to the absolute first bean to crack, then immediately drop the heat down to the second notch. Leave the heat down until end of first crack then ramp it back up immediately to the third last notch. Let it run another 60 seconds, 90 max. Dump. Works for me

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    Quote Originally Posted by Gavisconi007 View Post
    I also use use a Hottop. I just use the automatic profile up to the absolute first bean to crack, then immediately drop the heat down to the second notch. Leave the heat down until end of first crack then ramp it back up immediately to the third last notch. Let it run another 60 seconds, 90 max. Dump. Works for me
    Thanks for the tips - i will give it ago on the weekend -- what charge temp are you using ?

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    Quote Originally Posted by wizzzzzzzzzzer View Post
    Thanks for the tips - i will give it ago on the weekend -- what charge temp are you using ?
    216 degrees, although it only gets up up around 208 degrees max based on a 250 g load

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    Well took the plunge and bought some Ethiopian bifu geisha based on your advice. Also giving the new Zimbabwe bean a crack

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    Senior Member gonzob's Avatar
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    Hi all.

    I recently bought some Biftu Gesha and did my first roast of it 4 days ago. I just made a doppio espresso though Silvia, and was a bit disappointed. I'm not good at descriptions, but I found it a bit thin, sharp and bitter.

    Here's the roast profile I used:



    Didn't get to 2nd crack, and the beans are quite dark.

    Any thoughts?

    Gonzo
    Last edited by gonzob; 25th November 2015 at 03:07 PM. Reason: Typo

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    Senior Member chokkidog's Avatar
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    Yeah, don't worry about it. Try something else!

    Coffee of the year ( so far ).

    Leave it for the rest of us. :-D :-D :-D :-D :-D ;-)

    But seriously, try it again in a few days, try it as a cold drip, if you can ( it should be smooth, creamy and very moreish )

    If it's still not right, change your roast, that's where the problem is.
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    Life-long Learner DesigningByCoffee's Avatar
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    FWIW The couple of times I roasted these puppies, I found they liked a slightly slower, gentler ramp than my usual for Ethiopians - more like a Yirg profile than a Harrar for example. Agree with chokkidog - play with your profile

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    Senior Member gonzob's Avatar
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    Thanks for the replies. So...

    more gentle than I have above? At the start or finish or both? Does that mean a steeper ramp in the middle?

    Lower final temp?

    FC only?

    Gonzo

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    G'day Gonzo...

    Why not check out some of the many profiles that Matt has posted up from about here on in.... Whats in my coffee roaster this week

    Lots of info to be gleaned there...

    Mal.
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    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by gonzob View Post
    Thanks for the replies. So...

    more gentle than I have above? At the start or finish or both? Does that mean a steeper ramp in the middle?

    Lower final temp?

    FC only?

    Gonzo
    Hi Gonzo
    For most bean roast variations I normally just slow or increase the ramp overall to first crack to adjust the taste, stretching/shortening it out by 1 minute or so either direction. So whatever you did before, if it is a little sour and acidic, slow it down to first crack and see what it does. Bitter might be roasting a little dark too - so maybe slightly longer ramp to first crack, then drop a degree or two earlier - just as the first early snaps are heard in the blue smoke zone…

    Cheers Matt
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    Whats the best Ethiopian on bean bay? good question from me also.
    For flavour have prevoiusly enjoyed Harrar longberry, Limmu, but disspointed with the grading and processing, its like they do not take much care, broken beans, stones. Is it my bad luck that i got the bottom of the bag every time? Have just ordered some beans on bean bay today, and not 1 Ethiopian.
    Last order had some Biftu and they were well processed, and full flavour, can understand why the coffee of the year was suggested earlier. Di Bartoli supply Limmu that is satisfactory. Any comments on what others receive?

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    Quote Originally Posted by ironic View Post
    Whats the best Ethiopian on bean bay? good question from me also.
    For flavour have prevoiusly enjoyed Harrar longberry, Limmu, but disspointed with the grading and processing, its like they do not take much care, broken beans, stones. Is it my bad luck that i got the bottom of the bag every time? Have just ordered some beans on bean bay today, and not 1 Ethiopian.
    Last order had some Biftu and they were well processed, and full flavour, can understand why the coffee of the year was suggested earlier. Di Bartoli supply Limmu that is satisfactory. Any comments on what others receive?
    I roast Ethiopians for espresso i.e. CS 8-9 and all are among my favourites.For me Biftu and Gambella are choicest.For Sydney son he would kill for Harar my eldest just enjoys all Ethiopians.I am past the stage of inspecting greens and roasts for bean defects and my cooling system takes care of stones or other foriegn materiel .My main object is to enjoy my triple espresso.
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    Quote Originally Posted by bcspark View Post
    my cooling system takes care of stones or other foriegn materiel .
    Would you mind sharing some details about the cooling system? Sounds good.

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    Quote Originally Posted by kwantfm View Post
    Would you mind sharing some details about the cooling system? Sounds good.
    I have two stainless steel mesh screens ,6mm and 3mm.Beans roasted won't fall through the larger but chaff and graded foreign items are caught in the smaller screen.Both are housed over a 200mm exhaust fan sucking down trough the bean mass and continual stirring moves objects down.

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    Thanks for that...

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    Senior Member smokey's Avatar
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    All make lovely coffee, but I like the versatility of the Gambella, adding it to any other bean I find that it adds a depth and complexity that 'oozes off the palette'
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    Senior Member gonzob's Avatar
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    Hi all.
    Thanks for the suggestions re the Biftu Gesha. I looked at Matt's profiles and decided that they seemed to be a straight ramp to first crack (~200 @17min) and then a slower ramp to about 225 at 23 mins, so I programmed that in to the Gonzo roaster and got the following:



    I left it 9 days and tried one yesterday. It's a great improvement! There's much more body and depth to the flavour.

    Gonzo

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    Mal Dimal's Avatar
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    G'day Gonzo...

    Matt's generic profiles are not actually straight from go to whoa...

    The profile is allowed to droop from about ~125C to around ~160C say from 10DegC/Min to about 6-7DegC/Min, then boosted back to around 10-11DegC/Min until just before 1st-Crack starts, where it is reduced to around 4-5DegC/Min until the end of the roast. The reason I know this, is because I do a very similar thing.

    The reason for the slow-down mid profile, is to enhance the Maillard Reaction development while after this, Caramelisation is the more predominant reaction occurring at the higher temperatures involved...

    Mal.

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    Today I am drinking Biftu that I roasted on Dec. 4th. I like it as much as any coffee I have had for a while. Normally Yirg is my favourite origin. I would have consumed 10 times more Yirgy than anything else.

    I cannot say it tastes like Belgium chocolate or that it comes from the eastern side of an active volcano, as my taste buds are not that sensitive. I just like this a lot.

    Barry
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    Quote Originally Posted by ironic View Post
    For flavour have prevoiusly enjoyed Harrar longberry, Limmu, but disspointed with the grading and processing, its like they do not take much care, broken beans, stones. Is it my bad luck that i got the bottom of the bag every time?
    I have roasted Harrar Longberry again last week and find that I have to go through post roast to remove more of those hollow / light beans that crumble when you press them. More so than the Tanzanian and Kenian beans that I have bought from BeanBay but can't compare with all the other Ethiopian varietals. Never had stones though.

    Cheers, Ernie

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    Senior Member gonzob's Avatar
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    Ok, I tried roasting with the "dip" in the middle, and waited a week to taste it. Yes, greatly improved flavour. I like it now.

    Yesterday's profile looks like this:



    Just got to second crack.

    Gonzo
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    Great stuff Gonzo...

    Who'd a thought that a little dip could make such a difference, eh?

    Cheers mate...
    Mal.
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    Quote Originally Posted by madaxle View Post
    Hi All,

    Such a massive variety of Ethiopians on Beanbay right now which is actually very impressive selection from one sell. Well done Andy!!!

    Anyhow, i typically go with Ethiopian Yirgacheffe special prep which is such a lovely bean. Cant seem to stop buying it. But with so many different types of Ethiopians, i wanted to do a quick poll to tell me a bit about what your thoughts are and to share your personal experience with the rest of us coffeesnobs

    From the below selection:
    1. What is your favourite Ethiopian Bean?
    2. Why is it your favourite?
    3. Whats your roast profile that you do?
    4. How do you drink this?

    List of Ethiopians currently available on BeanBay:

    • Ethiopian Bifu Gesha Sundried
    • Ethiopian Gambella Sundried
    • Ethiopian Ghimbi
    • Ethiopian Harrar Longberry
    • Ethiopian Limmu Sundried
    • Ethiopian Sidamo
    • Ethiopian Yirgacheffe Special Prep
    thanks a lot for the list

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    Have noticed the new Ethiopian on bean bay has geyusu select, well sorted, and processed. Will definatley buy when i place my next order in the new year.
    Thanks Andy, and may you and your stocking be full of beans.

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    What can i say.... the Bifu is great

    Always love a 50% Peru Ceja de Silva and 50% Ethiopian Yirgacheffe which give a lovely crema, caramel and malty flavour. As of late have been changing the proportions of Yirga down to 25% and adding 25% Bifu. Magnificent blend now....really happy

    Thanks for the advice Andy - one happy coffee snobber .... I had a laugh

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    Another Yirgacheffe fan here - it's just so smooth. I have gone through quite a few bags of this over the last few years. Thought I would try the Ghimbi this order ....still playing with the roast. It's probably my technique/basic equipment (popper), but it tasted "beany"... I will keep going as I definitely think it must be me and not the bean. I was attracted by the blurb likening it to the coffee from Yemen - I ordered this once and it was pretty special... just a little bit expensive to become my regular brew. Seriously tempted to outlay for the Behemor one day to get a more consistent result. I'm onto my third popper in 5 years.

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    Quote Originally Posted by melaniepostmus View Post
    Another Yirgacheffe fan here - it's just so smooth. I have gone through quite a few bags of this over the last few years. Thought I would try the Ghimbi this order ....still playing with the roast. It's probably my technique/basic equipment (popper), but it tasted "beany"... I will keep going as I definitely think it must be me and not the bean. I was attracted by the blurb likening it to the coffee from Yemen - I ordered this once and it was pretty special... just a little bit expensive to become my regular brew. Seriously tempted to outlay for the Behemor one day to get a more consistent result. I'm onto my third popper in 5 years.
    Sorry, I meant Gambella - sticker has come off the bag.
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    Bit late to the thread but I'm interested in this dip in the profile Gonzo.
    Don't think I will have as much control in a Behmor but will give this a go.

    Just going off your graph, are you preheating?

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    Senior Member gonzob's Avatar
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    Hi sbwayne.

    Yes, the nice thing about my setup is that I can plug in a profile, and the machine follows it pretty closely. That's all well and good, but I can't say as I really know what I'm doing. The profile I'm using currently is slightly shorter and slightly cooler than the one above. Here's the graph:



    The critical settings are shown on the left of the graph. I've made the slow dip in the middle as long as I can. Note that the unit goes to 100% power to ramp it up to first crack, so I can't do the ramp any faster.

    I preheat to 180C, then drop the beans in and switch to auto roast. The system does a 30sec pulse of 80% power at the start to help the beans get to temperature, then the auto temp control takes over and it follows the profile.

    The result is an espresso I like.

    Gonzo

    Setup here:
    Gonzo Projects
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    Refreshing the thread due to choice paralysis...

    I intend to pan roast and pourover.

    Which of the current Ethiopians (Gambella, Ghimbi, Limmu, Sidamo, Yirgacheffe) is worth a try to light roast? I'm a big fan of Yirgacheffe but it's always nice to experiment, and I was thinking about a dry processed coffee this round.

    I'm not in a rush, so is it worth waiting for the Harrar to be resplenished or for something new coming soon?

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    Quote Originally Posted by apicius View Post
    Refreshing the thread due to choice paralysis...

    I intend to pan roast and pourover.

    Which of the current Ethiopians (Gambella, Ghimbi, Limmu, Sidamo, Yirgacheffe) is worth a try to light roast? I'm a big fan of Yirgacheffe but it's always nice to experiment, and I was thinking about a dry processed coffee this round.

    I'm not in a rush, so is it worth waiting for the Harrar to be resplenished or for something new coming soon?
    Hi apicus
    If you've already experienced the Yirg and Harrar for lighter roast, I think Sidamo or Limmu is a good next venture, with some nice fruits light - similar to Harrar in many ways. I'm not a huge filter drinker, but have had some nice results with Sidamo and the aeropress.
    FWIW I find Gambella likes a slightly darker roast to bring out its best fruitcake & port sort of flavours, and it sounds like Ghimbi is more earthy/cocoa.
    Not that you can go too far wrong with any of them!

    Just my two bobs

    Matt
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    Thanks, nice summary. Which of Sidamo and Limmu would you say has more stone fruit in the nose with less acidity? I'm looking for something balanced, clean and aromatic, perhaps not quite as citrusy as some Ethiopians can be.

    I accidentally (rush) roasted my Colombian VG into something that brought out a bit of peach (perhaps due to the beans not being cooked evenly, retaining some lighter roast inside) and so now craving a more expressive version of that.

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    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by apicius View Post
    Thanks, nice summary. Which of Sidamo and Limmu would you say has more stone fruit in the nose with less acidity? I'm looking for something balanced, clean and aromatic, perhaps not quite as citrusy as some Ethiopians can be.
    Hmm hard to say. I don't have both current batches here at the moment, but Andy's notes are pretty reliable .
    It is also really dependent on your roasting – slowing or speeding up your roast without extending roast depth will have an impact on overall acidity levels. But if you're pan roasting, control of this will be a bit harder…

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    Aaaand... the Harrar is back in stock. What is it like as a light roasted pourover? Is it spicy with body or quite clean?

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    I went with the Sidamo in the end. I thought if the normally understated Andy uses words like "stunning" and "amazing" and "excitement" then the coffee must be special, plus Aeropress is close enough to a pourover and Ardi has a huge reputation generally.

    Yes, pan roasting is harder to control, there are so many variables (lid, heat level and weather, pan shaking style, cooling method...) and I sometimes wonder whether an even roast is possible at all. But as the sole drinker in the household I quite like the challenge and have more beans than I know what to do with, especially since pans take smaller batches, so mistakes aren't costly. And the pan is the traditional way in Ethiopia...
    Otago likes this.

  50. #50
    Junior Member
    Join Date
    Dec 2010
    Posts
    22
    Matt you are right about the ghimbi. I am drinking a batch I roasted 6 days ago at the moment and there is definitely a earthy/cocoa character about it. It is drinking well in a FW.

    Cheers,
    Shewey

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