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Thread: Ethiopian Gambella Sundried

  1. #51
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I just completed a roast in the new Behmor with this SO.

    200g
    1/2lb > P2 > C
    first crack - 12:00
    second crack - 13:20
    Cool - 14:00
    CS8 - CS10

    As everyone has explained I got a very uneven roast so I was aiming for CS10 so the odd bod beans weren't too light. I managed to get CS8 as the lightest colour and up to CS10 for the darker. I think I nailed the CS numbers for this particular roast and I pulled a shot a few hours after the roast and it turned out very lovely. Hopefully in the next few days the beans will bring out some more flavors as there wasn't anything distinct. I'll let you know an update soon!

    -Brendon

  2. #52
    Junior Member eltoro's Avatar
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    Quote Originally Posted by Andy View Post
    Not everyone loves them but most people that get the roast right are amazed at the coffee they produce. I don't like it in the lighter roasts, I think they really need the cocoa depth "real espresso" roasts to bring out their best.
    I just tried these a week post roast and I have to say I didn't like them in my single ristretto. That said I think they come out very nicely in milk. By the sounds of it, I may need to slow down the roast to give them a little more depth and bring out the "real espresso". I'm guessing my beans are somewhere between CS 8-9. I'll try taking them to CS10ish and hopefully they'll taste better as an espresso.

  3. #53
    kbc
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    Here's my 2 c worth.
    A layman's comparison of this Gambella to last year's Yemen Bani Ismail is that has very similar flavours, acidity, etc, but with 20% less body and 20% less kick.
    This has become my daily bean now. A great way to start the day.

  4. #54
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    Another new fan here. Bought it only based on Andy's description. And without reading this thread I made a mess of my first batch. This was only my second bean since I bought Behmor and was not prepared for what happened. The first crack appeared so quickly and lasted for so long that I missed to hear second crack, by the time I recognised it underneath, it was too late, there was smoke everywhere. :-)

    Roasting my second batch I was watching it like a hawk, I still couldn't hear the distinct second crack but decided to hit the cool button towards the end of what I believed was first crack and after I was happy with the colour.

    Five days later (today), I was ready to taste it. First cup was a bit over extracted but wife told me that was the best long black she had ever. Adjusted the grinder slightly and the espresso I made for myself was just amazing. I probably exaggerate, but I had a feeling that I just tried the best single origin espresso ever. Very sweet with some distinct floral notes and the body I could almost chew on it :-) I really like adding some Rapadura sugar to Peru bean, it just works nicely with the acidity of the bean. Adding to this bean actually made it worse, perfectly enjoyable as is from the grouphead. Every other Ethiopian bean I tried before had a heavy earthy feel that was almost overwhelming in espresso, this one is very balanced and just right. My only hope is that this was no fluke and that I will perfect roasting this bean to enjoy it for years to come.

  5. #55
    Junior Member jbjabiru's Avatar
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    Hi there, I tried a 1lb roast in the Belmont and found it very uneven and didn't really hit 2nd crack. Second roast I only did 1/2lb and a lot more even, still to try but looking good.

  6. #56
    Junior Member jbjabiru's Avatar
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    Sorry, Typo, Behmor, tried the beans last night, 10 days post roast and very nice, great crema and solid body. rave comments from friends.

  7. #57
    Junior Member jbjabiru's Avatar
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    Hello, had a roast evening last night, rolled some E.G in the Behmor, tried 200gm at 1/2,P2,C, went well and proceeded to second crack quite well. overall happy with the roast, CS9, still a little uneven. These beans produce a swagload of chaff, kinda goes everywhere if you crack the door but that adds to the fun.. Eithopian Gambella, 14-10-13, 200gm, 1.5,P2, C, CS9.JPG

  8. #58
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    Quote Originally Posted by jbjabiru View Post
    Hello, had a roast evening last night, rolled some E.G in the Behmor, tried 200gm at 1/2,P2,C, went well and proceeded to second crack quite well. overall happy with the roast, CS9, still a little uneven. These beans produce a swagload of chaff, kinda goes everywhere if you crack the door but that adds to the fun.. Eithopian Gambella, 14-10-13, 200gm, 1.5,P2, C, CS9.JPG

    i roasted this on Thursday and just tried this morning. Ended up being quoted light roast. This is the most apricot tasting coffee I've ever had,,, actually probably the only apricot tasting coffee!! Very unusual and I wasn't expecting it... Yum.

  9. #59
    Senior Member smokey's Avatar
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    Pulled at start of SC and tried at the 2 week mark, similar to the yemen but somewhat softer, a little subdued all round but it retains the mild fruitiness and cocoa. This is another wonderful coffee offered on Beanbay, I now want to compare this to the other Ethiopians - harrer and yirgacheffe.

  10. #60
    Senior Member greenman's Avatar
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    after reading about Gambella over the years I finally roasted some a couple of weeks ago, the espresso shots today have been stunners super viscous with ripe fruity/cocoa flavours and a lingering aftertaste. I roasted it 12.30 first crack, pulled roast at 15.30 about 15seconds in second crack, the odd bean has a little oil after 14 days but tasting great.
    Why did I wait so long to try these little rippers??
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  11. #61
    Senior Member smokey's Avatar
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    They sure are great beans Greenman, my 3 week old Gambella now tastes like a fruit bomb, raisins and spiced plumbs, the cocoa has gone. I will blend it with some PNG and see how that goes, just don't want to throw them out just yet, will give it a try on the weekend.

  12. #62
    Senior Member smokey's Avatar
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    Hmmm, the cocoa is back, found out the milk had gone off, and I was drinking it thinking it was the coffee, yetch!
    yeccch.jpg
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  13. #63
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    Eeeewwwww!

  14. #64
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    Coffee flavoured yoghurt, that could be a trend

  15. #65
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    Would love to get some feedback on this one! Just tried my first roast of this bean in the Behmor, 225g on 1/2 P3 C, hit first crack in 12.5 mins and dumped at 14.5 mins on the start of second crack. Looks to be CS8 in the cup but tastes very ordinary to me today 8 days rested. Anyone got better results using different Behmor profiles? Should I be taking this further into second crack?

  16. #66
    CoffeeSnobs Owner Andy's Avatar
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    14.5 and CS8 seems a little light/fast too me, I would suggest roasting more weight for the same settings (50g more maybe?!?!?) and getting it high CS9.... Gambella is great in the darker slower roast depths.

  17. #67
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    Cheers Andy, I'll give that a go next week as I just finished roasting for the day!

  18. #68
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    +1, to the above. Try pushing the roast out to 17.5 mins , 1st crack starting around 12-13 mins, dropping just as 2nd crack begins
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  19. #69
    kbc
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    One of my top 5 beans. Take it dark. 60 seconds into second crack to get the big berry hit.

  20. #70
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    Amazing how much it smells (and tastes) like wine. Best left for ~8-10 days post roast. Found first crack and second crack runs into each other - is this an African bean thing?

  21. #71
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by loisness View Post
    Amazing how much it smells (and tastes) like wine. Best left for ~8-10 days post roast. Found first crack and second crack runs into each other - is this an African bean thing?
    Yes, the Gambella has been called the 'poor man's Yemen' with its characteristic red wine notes.
    It's also liable to get away from you. A longer slower roast is best

  22. #72
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    Thought I'd add my thoughts on the Gambella - straight C&P from another thread

    Been sampling the Gambella over the last couple of days. Yesterdays Doppio, still only about 5 days post roast, was very 'winey' - in fact like port & chocolate! Had that almost sickly sweet, syrupy port-like under-flavour under the cocoa. Today it is really smoothing out and starting to settle, much more balanced & 'combined' in flavour. Very thick & rich as espresso, good acidity, still sweet & winey, but with good front-of-tongue bitter/sweet cocoa. Really quite enjoying this!
    Will say - it is quite reminiscent of the Harrar and the Maui Mokka in many ways. Should be no surprise really - but I've just never really experienced my Ethiopians quite like this before!
    Plus profile

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  23. #73
    Junior Member jillybean's Avatar
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    Just did my first roast of these - should have come here to do a search BEFORE not after. This is roast number 30 in my behmor and the 11th bean variety but was totally different to anything else I have roasted. I keep it pretty simple and have found 300g on 1/p2 using rosetta from FC generally gives me a good, repeatable result. Definitely not the go for these though. Rolled straight from FC to SC and by the time I realised and hit cool it was too late. Still waiting for the cool down to finish, but looks like it will be very dark.

    I have the upgraded behmor panel fitted, so will have to actually read the new instructions and use them for the next roast of these.

    Jill

  24. #74
    Life-long Learner DesigningByCoffee's Avatar
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    Might get lucky - as you can see here these beans like it a little darker
    Let us know how you get on!
    Matt

  25. #75
    kbc
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    Great thread. Keep that Gambella info flowing. It's a great bean that's for sure.

  26. #76
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    Quote Originally Posted by loisness View Post
    Amazing how much it smells (and tastes) like wine.
    I roasted one batch of the Gambella 2 weeks ago in my Corretto. Nothing special for the first week and I was wondering what's up with the rave.

    ...And 8 days(or so) post roast, I opened the jar and smelled - as per usual SOP. Wow!! Is this the same beans or has someone poured some flavoring into my coffee?? This smelled sooooo good, wine? Peach? Apricot? I dunno. But it's amazing! Tried to pull in espresso but sadly that amazing smell did not translate into the taste. And bummer, that's my second last shots worth of Gambella. I don't think the roast profile was optimized too as I am new to the Corretto.

    Anyhow,I've roasted just one batch again this weekend. FC about 12 min and dropped at ~16 min sc starting, based on the recommendation here. This time, I will be patient not to consume until the magic smell started forming.

    Oddly enough, I let my wife smelled that but she said it was pungent?? Anyone had similar experience? Didn't matter though. I am so eager for the coffee this weekend!

    Also, wanted to thank Andy for the amazing beans at amazing price!

  27. #77
    NJD
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    I love this bean it’s bloody awesome . Roasted some just into second crack dropping at 224*C and left in the bag for 7 days . Cracked open with some guys from work coming over for coffee and the usual gossip about work . A couple of critics amongst them for a local coffee shop always telling me how good it is and you won’t buy better coffee. Lucky I don’t buy coffee I make it at home . Knocked out a beautiful looking shot 18 grams in 36 grams out in 40 seconds and in their cappuccinos it was gold . Needless to say they both had 2 coffees each they couldn’t get enough . Another victim for the Sundried Gam after these coffees . Needless to say I have visitors coming again tomorrow .
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  28. #78
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    Me too - Love the Gambella but only have one bag left from four...

    Mal.

  29. #79
    NJD
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    Haha yep mal I have some greens and will be firing up the toaster today for these bad boys to be on the grinder in a weeks time ��
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  30. #80
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    Quote Originally Posted by NJD View Post
    will be firing up the toaster today for these bad boys to be on the grinder in a weeks time ��
    As it happens, I prefer to use my Roaster for these...

    Mal.



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