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Thread: Ethiopia Biftu Gesha Sundried

  1. #1
    Senior Member greenman's Avatar
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    Ethiopia Biftu Gesha Sundried

    Roasted 400g Ethiopia Biftu Gesha Sundried 7 days ago for filter brewing, have been enjoying tasty fruity V60s during the week but yesterday I got the Mazudashchi cold brewer out and added 100g of Biftu and topped up with water and left in frig for 24hours brew time. Have just decanted into a bottle and gave it the taste test, the aroma coming off the brew was intense fruity notes, in the cup it was rich and fruity, a super tasty cold brew.
    I did a fairly quick roast reaching first crack 8min30sec and pulled roast 9min mark.
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  2. #2
    Senior Member simonsk8r's Avatar
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    Ahh big fan of the Biftu... for some reason I've never really gotten into cold brew or cold drip... I just don't really get it haha. But I'd imagine the Biftu would taste awesome through it

  3. #3
    Senior Member WhatEverBeansNecessary's Avatar
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    Love the Biftu greenman - but that sounds like a pretty quick roast. I always had more success with a longer roast, but targeted for espresso based so that will be a big difference.

  4. #4
    Senior Member greenman's Avatar
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Love the Biftu greenman - but that sounds like a pretty quick roast. I always had more success with a longer roast, but targeted for espresso based so that will be a big difference.
    I did the shorter roast to accentuate the acidity and fruit notes, the fruit really shone through in the cold brew compared to other origins which produce a bit of a generic flavour.

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    Roasted it this afternoon, about 40 seconds after FC, a few hours resting in the bag and it's already taken a gingerbread smell, with some baked dark chocolate notes. Very exciting. Can't wait to see this evolve this week.

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    This morning, it became my favourite CS coffee yet!

    A mere 12 hours after roasting, upon grinding a strong smell of wild blueberries came out. I used to eat these by the handful in the Alps. Very different from the baked blueberry smell of the Sidamo.

    By the time I had rinsed the filter and put the grounds in it, the smell had evolved to take strong notes of green olives, with slight saltiness (maybe suggested).

    In the cup, it was the same Ethiopian power fruit as the Sidamo, but much more tame, more balanced, and with these green olive notes that tied the whole thing together, and a hint of preserved lemon, whilst the mouthfeel is closer to the gingerbread hinted post roast. I could drink this every morning for the next year and not get bored. The Sidamo is a bit "too much" for regular use...
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  7. #7
    Senior Member greenman's Avatar
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    Enjoying my last 500g batch of Biftu, lighter roast for V60, aroma emanating from the beans had huge blueberry notes and tasting a treat through the V60, will be looking forward to next season's offering!!
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    Mal Dimal's Avatar
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    This one's up there in my Top5 of all beans.
    Love that immense Blueberry predominance followed up with the dark cocoa finish.
    Could drink it all day long...

    Mal.
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  9. #9
    Senior Member Yelta's Avatar
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    Coincidentally I roasted a batch of this a few days back in anticipation of the return of my machine from the repairer.

    It certainly is one of the better SO's I've roasted.

    Not sure about blueberry, olives or gingerbread, perhaps taking my roasts to SC has something to do with this.

    For me it's big crema, very chocolaty and an all round excellent espresso, I'm impressed.
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    Senior Member rusty888's Avatar
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    Iím just about to move on this with my behmor. Two more roasts with the Colombian.

    I keep roasting very simple and no heat snob.

    400g P2 first crack. Drop back to 25% power double drum speed and go a minute.

    Is this a good baseline for this?

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    Quote Originally Posted by Yelta View Post
    For me it's big crema, very chocolaty and an all round excellent espresso, I'm impressed.
    I get the big chocolate notes too in my Double Espresso. Also, one of the best I've had in Cold Drip!!

  12. #12
    Senior Member WhatEverBeansNecessary's Avatar
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    Quote Originally Posted by rusty888 View Post
    I’m just about to move on this with my behmor. Two more roasts with the Colombian.

    I keep roasting very simple and no heat snob.

    400g P2 first crack. Drop back to 25% power double drum speed and go a minute.

    Is this a good baseline for this?
    Really depends on how you brew it and your preferences. For Espresso I do much the same but go a little darker/longer almost all the way to end of the rosetta stone feature (C).

  13. #13
    Senior Member rusty888's Avatar
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Really depends on how you brew it and your preferences. For Espresso I do much the same but go a little darker/longer almost all the way to end of the rosetta stone feature (C).
    Thanks. I drink it espresso and the partner piccolo.

    Might got a little longer in the Rosetta and try for there.

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    Just finished the last of these beans. Roasted them into 2nd crack. Blended it 1/3 with other beans. Wait 2 weeks. Really enjoyable result.

  15. #15
    Senior Member Yelta's Avatar
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    Quote Originally Posted by bolo View Post
    Just finished the last of these beans. Roasted them into 2nd crack. Blended it 1/3 with other beans. Wait 2 weeks. Really enjoyable result.
    Welcome to Coffee Snobs Bolo.

    What method of roasting do you use?

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