Sounds awesome mate!
Sidamo is sooo HOT right now.
Whoa. Just opened our first bag of this Sidamo and was smacked around the face with an intense strawberry aroma. Passed it around the room and got plenty of "whoa"s, along with descriptors such as "strawberry milkshake", "frozen blueberries, "strawberry icecream"...
Im managing to stay in control and drink the 7- to 10-day-old coffee we have (Sidamo K is only 3 days) but Im very excited about tasting this one in a few more days!
Any other experiences yet?
Sounds awesome mate!
Sidamo is sooo HOT right now.
I love the aroma of the Ethiopians, especially when grinding, it fills the room with such an amazing fruity rich smell that is a joy to the senses!!! :D
Dan... I keep hearing that phrase from you Sydney bods... care to fill us in? :POriginally Posted by 223E3E213A5B0 link=1238452388/1#1 date=1238479648
;D ;D ;DOriginally Posted by 292E2F3B282E3D283B342E5A0 link=1238452388/3#3 date=1238486951
Yeah you too, Michelle! :POriginally Posted by 253F293C3C480 link=1238452388/4#4 date=1238487192
Just roasted some a few hours ago. I can totally see where you are coming from with the strawberrry comments. Kind of an artificially sweet smell - like yuou say, strawberry milkshake/icecream. Ill be sampling tomorrow morning - none of htis waiting a week!Originally Posted by 3532332734322134272832460 link=1238452388/0#0 date=1238452388
Apologies Stu.Originally Posted by 4F48495D4E485B4E5D52483C0 link=1238452388/5#5 date=1238497205
Dan and I (and probably many others around the place) have been lucky enough to be exposed to rather a lot of awesome Sidamos recently; the Dale, Gerbichu Lela, and a few others that I cant remember, especially at Mecca where they are totally killing syphon-brewed sidamos, but also at Hazels and at The Source. I cant remember which of us coined it (Im not gonna lie, I think it was me [hehehe] *:P ) but we kinda ran with it a lot.
Anyway, hope you enjoy the Koratie. Wish I had managed to snare some *:(
Originally Posted by 6364657162647762717E64100 link=1238452388/3#3 date=1238486951
haha thats a cack. So have you ever seen Zoolander? "That Hansel, hes SO HOT right now!" So basically every killer cafe around is offering a killer Sidamo thats pretty amazing like Michelle said. Weve been lucky enough to taste a few.
Hehe, fair enough! yet another reason to see that movie someday...
Still holding off on tasting this one - weve got so much roasted stuff at the moment I reckon I can even hold off until 10 days+.
Ha, whoops sorry I thought that bit was self-explanatory ;)Originally Posted by 6562637764627164777862160 link=1238452388/9#9 date=1238535702
On the leaving it for 10+ days, one sidamo I had only stayed blueberry-ish for the first few days, it was still awesome after but not berrylicious ... So maybe just have one little try before you stash it away ;)
Ok, you twisted my arm! It didnt need much twisting... ;)Originally Posted by 5E44524747330 link=1238452388/10#10 date=1238541831
Just plunged a Koratie. This is a kind of LIVE cupping...
- Boiled kettle with fresh (filtered) water.
- Filled empty plunger with 300mL just-boiled water (to heat up plunger and cool down brewing water).
- Coarsely ground 18g Sidamo Koratie (now 4 days post-roast)
- Chucked it in with the 300mL water (now 85-90C) and brewed for 3-4 mins.
- Plunged gently, then left for fines to settle for 1min, poured gently, leaving plenty of dregs behind (all of this to minimise sludge in bottom of cup).
First impression upon sipping was THAT plunger taste (kinda earthy, muddy, savoury note - I actually like it, though I wonder if it means the brewing water was still a tad hot) - but that quickly makes way for a complex berryness. Hard to describe...
The berries are more acidic than in a Harar. Theres a good thwack of acidity that lingers towards the front/sides of the tongue and on the roof of the mouth. Theres a hint of blueberries, but earthier - almost musty. Maybe blackcurrants? The mustiness of the berry note seems tied to some spice which might be cloves or pimento. Very sweet spice note.
As it cools a little, theres more blueberry in the aroma. Interestingly, the strawberry aroma I noticed the other day doesnt carry into the cup (this cup, at least).
The acidity is getting more pronounced as it cools - its beginning to articulate more as a "cooked" berry flavour. Like rhubarb crumble, perhaps. The acidity feels "cleansing" and fresh on the tongue. It leaves a dryish sensation which makes it very moreish.
In comparison to Harar, I am enjoying the acidity. The fruit is byooderful - while Harar Longberry is fantastic, we havent been able to get oodles of fruit out of it. This Sidamo doesnt have as clean a fruitiness as Harar Blue Horse (still one of my favourite beans).
After cooling further, this cup is getting seriously sweet! Balances the acidity elegantly. There might even be a hint of cocoa coming through now. I would say dark chocolate, but that descriptor is out of fashion ;). Has anyone tried that dark chocolate (forget which brand) with raspberry/mixed berries in it? Im getting a whole cupful of that stuff.
Damn, this cup is running out. Sidamo, where have you been all my life? This has been one of the best coffees Ive had in weeks!
In conclusion, Sidamo Koratie through a plunger is so hot right now. ;)
Damo - didya try it??Originally Posted by 67626E6A626D32030 link=1238452388/6#6 date=1238499576
Hahaha! Now you get it! ;) So so HOT! Just wish I had some too!!Originally Posted by 2B2C2D392A2C3F2A39362C580 link=1238452388/11#11 date=1238547025
Great notes BTW.
Yep - but sure my coffee describing skills are not up to you standard (like mastermind!). I did mine in the syphon. It was very mich as it smelt for me (ie, strawberry came through, and was main feature). I have been trying to get something nice from the rwanda karongi and tanzania tundura for the last few weeks, but nothing. Then this one was really good in comparison. It also surprised me how far from the sidamo guji it is - completely different. This one was a lot lighter, and kind of easy refreshing to drink. It was good!Originally Posted by 595E5F4B585E4D584B445E2A0 link=1238452388/12#12 date=1238547178
I must say Stuart you are extremely talented at describing your coffee experiences! Maybe you should look at getting into cupping/tasting as a job!
So what time is coffee at your place? :D
That answers the question that I was dying to ask... how does this one compare to the guji...Originally Posted by 2A2F23272F207F4E0 link=1238452388/14#14 date=1238565198
anyone else tried this one? I am finding it good in syphon, nice acidity, but too overpowering ferment (best description I can give of what I am tasting) as espresso, and not good wit milk.
I havent tried it in a syphon (dont have one), but I agree with your comments re espresso. I didnt enjoy it as a latte.
What kind of roast profile are we talking here? Weve enjoyed this Sidamo as milk-based espresso when roasted just into rolling second crack... at a lighter roast I cant imagine it would be very balanced...
Its probably better in a blend, though. Adds a wonderful acidity and fruitiness.
I dont have a syphon either. I have enjoyed this through a plunger though - and agree that it would probably work best as a brewed coffee (or as a component in a blend).
Love this bean.
ps. try 50% India Madikeri, 50% Sidamo Koratie - awesome mix of flavours!
Have just blended some Sidamo with HueHue 50/50 - looking forward to trying that later in the weekOriginally Posted by 494E4F5B484E5D485B544E3A0 link=1238452388/19#19 date=1240727363
Mine came out at start of SC - next time I will go a bit further into rolling second crack and give it a try.Originally Posted by 5156574350564550434C56220 link=1238452388/19#19 date=1240727363
I had this indian on hand, but the sidamo wouldnt blend well with anything. I tried down to about 10% sidamo, but still no good. Ill retry with a darker roast.Originally Posted by 5156574350564550434C56220 link=1238452388/19#19 date=1240727363