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Thread: Ethiopian Gambella Sundried

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    Ethiopian Gambella Sundried

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    I thought Id get in early to encourage comment on this bean.

    Our roast went like this:
    - "Damn, this is the ugliest bean Ive ever seen."
    - Slow to FC @ 13:50 (a hard bean, no?)
    - FC was very extended, lasting 3-4 mins (we thought we had an unwelcome SC starting at about 18min, but it must have been the end of FC!)
    - As a result of the above, we probably dropped the heat a little too much...
    - ...and got SC around 22:10 (still easily within an acceptable timeframe IMO)
    - Pulled 3 minutes later (!), but before RSC (!!) - second crack, like first, went on forever!
    - Final result was much less ugly than we expected - and came it at CS10.

    Over all Im reasonably happy with the roast - Id read that Yemeni coffees are best roasted slow to FC and well into SC, and that Gambella was very similar to Yemen in a lot of ways (ie. slow = good). Hopefully it wasnt too slow. But then, we have 5 kilos to play with!

    Havent tasted it yet! Will update during the week with cupping notes.

    Cheers
    Stuart.

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    Re: Ethiopian Gambella Sundried

    hi all ,
    my roast went like yours it seems , a unstoppable machine gun !.... i stopped it in the middle of the 1st c ( or maybe the begining ) thinking something was wrong .. result the roast is under roasted and very uneven .
    cheers
    chrisleroi

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    Re: Ethiopian Gambella Sundried

    Thanks for the info Stuart
    I have yet to roast this from the bean bay but looking forward to it.
    I did 1 roast of the Peru Grace villa estate and wow what a coffee, similar to what you have described with loud and extended FC, I roasted 30sec into SC and such a nice coffee for both espresso or milk based.

    Mal

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    Re: Ethiopian Gambella Sundried

    Was really looking forward to trying this bean but after wasting 500g *:( I passed them on to another CSer to roast in his popper (or commercial roaster *;))

    For some reason these beans will not roast using my I-Roast 2 - the beans do not rotate around in the hot air, they pretty much sit still and the beans on the bottom burn whilst the beans on top stay green/yellow. *I have tried roasting less to see if that fixes the problem but nothing seemed to work.

    Has anyone else been able to roast these using an I-Roast 2?

    Sounds to me like a good strong argument to upgrade! *:P I have my eye on a new Hot Top.


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    Senior Member GregWormald's Avatar
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    Re: Ethiopian Gambella Sundried

    They roasted fine in my Gene Cafe, although I backed off the temp setting to 220 between first and second crack as they were darkening fast.
    At 5 days post-roast they are lovely, and are destined to be one of my favourites.

    Greg

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    Re: Ethiopian Gambella Sundried

    I roasted some of these and had also had an extended FC (starting at 14:30) which seemed to merge into SC.

    It was hard (for me, anyway) to tell if FC was just lingering and revving up, or SC had started. The amount of smoke and the temp made me think that at least some beans may have started SC, so I ended the roast at 18:00 as the colour looked good - mostly CS8-9 - and I dont mind a lighter roast. It was more uneven than I expected. Stirring frantically with a wooden spoon may be laborious but it does allow for thorough mixing and usually a more even roast than I got with these Gambellas!

    After only 3 days it tastes delightfully fragrant and interesting (sorry thats as far as my tasting vocab goes), and has potential to be a favourite. This is a bean I look forward to experimenting with.

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    Re: Ethiopian Gambella Sundried

    A friend and I had a great time cupping this bean yesterday. Yum, is the first thing Id like to say.

    Firstly, we roasted our second batch (500g), and decided to get rid of the quakers (ie. those beans that never get past orange and are supposed to taste funny). We eventually pulled out about 10g of them (~2-3%) and then thought "hey, why dont we cup these quakers to see what they taste like?!". So we did. We cupped it (immediately after roasting and cooling) beside the normal beans. Very interesting! The quakers actually had a lot of complexity and some flavours (including a very Harrar-esque blueberry note) that were unique. The normal beans actually tasted quite plain next to the cup of quakers - amazingly good, but not as complex... We decided that well leave the quakers in from now on.


    After that, we decided to cup our first batch of Gambella alongside some Sulawesi Rante Kapua (both from August BeanBay). Here are my cupping notes for the Gambella Sundried:
    Aroma: delicate spice, wood, caramel, gentle acidity, rounded palate, subtle berry fruit (cf. Harrar) with a hint of peach (cf. Yirg). Very "full" and "rounded" palate.
    Breaking the crust: super sweet, woody, spicy, vanilla/caramel, a "complete" palate.
    Flavour: sweet, vanilla/wood (oak?), deep, leathery/smokey, wooden flavour, very rounded.
    Acidity: no real acidity, though it was a clean palate (not cloying).
    Body/Mouthfeel: medium bodied, but quite full/rounded, smooth but slightly thin mouthfeel (clean finish).
    Aftertaste: smokey leather, very sweet, chocolate.

    All I can add to that is a better explanation of what I meant by "rounded" etc... I guess the flavour profile had no gaps in it; that is, the individual flavours held together really nicely. The best counter-example of this roundedness I can think of is Harrar, where the berry/blueberry note is just so dominant (and tasty!) that its hard to taste past it. Hope that makes sense!

    Cheers
    Stuart.

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    Senior Member javabeen's Avatar
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    Re: Ethiopian Gambella Sundried

    Reviving an oldish thread here but I might have finally nailed this roast for my palate. Ive been pulling amazing shots (dare I say god shots *:P) with this bean yesterday and today. Simply magic shots, where the flavour that develops is so surprising you wondered what you did to deserve this. Flavor profile is bitter sweet chocolate with spice and a touch of blueberries. Its an awesome bean/roast, this is right up there with the Yemen Ismaili for sure.

    The shot was literally doing a battle on my tongue between bitterness and treacle like sweetness then the choc came through followed by the spice leaving hints of blueberry. Body is thick and big, like syrup. Aroma off the grinder has hints of leather and woodspice. The spent puck leaves choc spice aromas through the house.

    Its excellent as an espresso and wonderful in a double shot latte, really cuts through milk.

    Anyway I could talk for hours about this bean roast and the shots Ive been having, just glad I found the roast that works for me in my first 2.5 kg as I still have another 2.5kg to go.

    Ive attached the roast profile in an excel spreadsheet to share with fellow CS home roasters.

    Note: I always preheat my Corretto "bean pan" to 200 C before dumping the beans in to roast. I set my HG (Bosch digital temp control) to 450 C fan speed 2 to preheat the pan and get to FC. I dropped the temp to 270 C at 10min57sec / 207 C bean temp.
    FC: 9:39 / 197 C
    RFC: 10:30 / 205 C
    SC: 17:00 213 C
    Pulled: 17:35 / 213 C

    I always new this was a magic bean and I only wish other CSers were nearby to share some shots as words dont do the taste justice.

    Enjoy,
    Javabeen.

    Edit, this was roasted Saturday 14/2/09 so 7/8 days old which is about how long I like to leave my beans rest,


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    Re: Ethiopian Gambella Sundried

    Hi Javabeen, your roast was longer than the one Ive tried with the Ethiopian Gambella Sundried. It was an OK bean as a result at CS10, and one Im very happy to have in my stash and blend with, but not one I rave about at the shorter roast - probably by a couple of minutes by my reliable memory. Your post has inspired me to give a longer roast a go.

    It does cut through milk. I noted it was an uneven roast, probably due to what stuartgrant refers to as quakers and I remember the "rolling first/when on earth did second crack start?" phenomenon too.

    Its interesting that the Ethiopian Gambella Naturals exhibited similar characteristics as far as the roasting process was concerned.

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    Re: Ethiopian Gambella Sundried

    Just tried this one for the first time. Did a long roast, and the result was a very nice coffee indeed - definitely a sweetness to it.

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    Re: Ethiopian Gambella Sundried

    Very difficult bean to Roast indeed. SC went on for about 3min without it ever going into a Rolling SC... Hard to know when to stop the roast :-/ But then again, experimentation is always good. Just hoping the cup will turn out to be as good as everyone describes here.

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 7C7F7D7170737B776D6A7B6C1E0 link=1220150853/10#10 date=1239026576
    Very difficult bean to Roast indeed. SC went on for about 3min without it ever going into a Rolling SC... Hard to know when to stop the roast *:-/ But then again, experimentation is always good. Just hoping the cup will turn out to be as good as everyone describes here. *
    Maybe you just needed to add a little more heat at the onset of SC "BM"? Do you use a thermologger combined with Andys CS Roast Monitoring Software?

    Mind you, I never take these beans into RSC anyway... Once SC snaps are becoming regular, heat is removed and I just allow the roast to coast along a little longer without heat applied for about 20-30 seconds and then dump and immediately cool. Leave em to rest and develop for 5-7 days (minimum) in a 1-Way Valve bag. Once the bag is opened, it takes another 1-2 days for the flavours to fully develop but boy, once they do, its really hard to stop guzzling down this great coffee.... 8-)

    Mal.

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    Re: Ethiopian Gambella Sundried

    Its my first batch, so basically just for my roast chart, like time of FC, SC and Rolling SC. Then the 2nd batch Ill play around with different heat and timing to see what difference it makes. But Ill take your advice and add more heat after FC Mal. ;)

    By the way I use a Gene Roaster so I cannot tell the actual Bean temperature but normally I set it to 230-235 when FC starts.

    I roasted another batch of Sidamo Koratie which is smelling really like the Yemen. A sweet Fermenty aroma.

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    Re: Ethiopian Gambella Sundried

    No worries mate.... Youll have to let us know how it works out 8-)

    Mal.

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    Re: Ethiopian Gambella Sundried

    That roast of yours Stuart Is very similar to my roast but mine was done in a Gene Cafe
    160oC *5min
    then 240oC *FC *14 min *- droped temp * in variables of 2 oC *over next 3-4mins * to 230oC
    SC around 22min stoped at 24.5
    CS10+
    Have done a few shorter roasts at night inside with not the best light
    and stoped roast shortly after start SC started * About 2mins when I started seeing *a bit of oily residue on a few but because the diffrence in bean size and slightly uneven roast I stoped Short
    Could probably let roast even more maybe CS11 but more temp between FC - SC but bring the overall roasting time back to about the 23min mark
    Love this bean so far . after 2kg of roasting .lucky I got 5kg
    the longer roasts after SC are much beter
    How far I Can let the roast go is yet to be seen.
    But the results after leting them sit for 4days or so has left me very excited.
    Mick ::)

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    Re: Ethiopian Gambella Sundried

    Man was that roast Wrong :o

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 1F32363A375B0 link=1220150853/13#13 date=1239179958
    No worries mate.... Youll have to let us know how it works out 8-)

    Mal.
    The Sidamo was very very POTENT Mal. I probably wouldnt drink it straight as a single origin as the intensity was a bit overwhelming, but I can definitely see it working in a small proportion with a nice base bean say a Peru or a Colombian.

    Oh it was excellent in Milk by the way, lots of body with wild fruity notes.

  18. #18
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    Re: Ethiopian Gambella Sundried

    Mmmm... ::)

    I love potent, wild Ethiopians 8-).... Mostly as Doppio Piccolos though I must say; not quite so in your face then. Anyway mate, sounds like they are a success and thats the main thing.... :)

    Cheers,
    Mal.

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    Re: Ethiopian Gambella Sundried

    anyone had any good results with this bean in a lighter roast? bout to purchase some but i thought id put the question out!

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 777278426964737C731D0 link=1220150853/18#18 date=1242093504
    anyone had any good results with this bean in a lighter roast? bout to purchase some but i thought id put the question out!
    Hmmm,

    A lighter roast with these would probably be right up to the edge of the first few snaps of Second Crack Joe. As with any other bean though, will pay to experiment a little until you get it where you want it in the cup. This is probably one of the few Ethiopians I havent tried in a Plunger or Pour-over but its been really, really nice in my Syphon and the AeroPress.... 8-)

    Mal.

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 7855515D503C0 link=1220150853/19#19 date=1242135875
    A lighter roast with these would probably be right up to the edge of the first few snaps of Second Crack Joe.
    that dark? might play with it about there, then bring it back a bit. ive had success with Ethiopians lighter.
    full on ethiopia!
    cheers
    joe

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 2F2433242720202B450 link=1220150853/7#7 date=1235303684
    RFC: 10:30 / 205 C
    SC: 17:00 213 C
    I ran out of roasting time to do a number of varieties, so rather than blending as I have been doing for a while, I am forced (partly by choice - I do like this bean) to go with a straight varietal.

    Im glad I took the time to read this properly, it made me realise the time between 1st & 2nd. Wow!
    I am enjoying this bean too, but it seems I still have something to learn about roasting... I know to ramp til 1st then slow to 2nd, but seems from this description that my "slow to 2nd" might still be a bit quick. That graph attachment was a valuable visual, thanks!
    Looking forward to my next (long) roast of this bean. But not as much as I am looking forward to my next coffee tomorrow morning. Oh carp look at the time, I mean this morning...

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 65484C404D210 link=1220150853/17#17 date=1241766835
    I love potent, wild Ethiopians Cool.... Mostly as Doppio Piccolos though I must say; not quite so in your face then. Anyway mate, sounds like they are a success and thats the main thing.... Smiley
    theres something to be said for Ethiopians as doppios and i think the same holds true for most African coffees, their kick is sweetened and you just get nice lovely little black coffees ;D
    mmmmm coffee...
    joe

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    Re: Ethiopian Gambella Sundried

    First go with roasting this bushfire a couple of days ago. Thanks to the advice here no problems apart from the chaff catching fire on the way out. Lots of early smoke due to chaff but kept blowing out and followed a normal sort of profile, FC 11.10 to 17.00min drop. Pulled early SC and drinking at day 3. Aeropress, good maybe need to increase to 18gms though and Syphon very good at 6gms per 100ml.
    :)


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    Re: Ethiopian Gambella Sundried

    I know this is most likely reviving a rather old thread, but ive just done my first roast and the results seem promising so far

    Bit of bitterness (3 hours post roast and it was a bit over extracted), but over that lots of spicy, nutty, toasty flavours with a smidge of acidity as well

    Found the roast the most inconsistent to date in the behmor, with a range of beans between cs6-7 to cs8-9

    got to rolling first but no sign of second crack with this one yet... so may need to fiddle with batch sizes or a different profile

    should this one have the temp ramped up from the start, or a gradual ramp up in temp?

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    Re: Ethiopian Gambella Sundried

    No need to apologise for reviving the thread given this beans still available in the bean bay.

    I really love this bean & have found it pretty forgiving profile wise (I havent had a bad roast yet, regardless of fast/slow ramp up).
    The last roast I did was about a 13 minute ramp up to 1st crack, then another 6 to second. I took it about a minute into second crack. About a CS9 on average. It was 500g green in the KKTOKO.

    This last batch was done as an emergency roast as I was running low, so left the bag open to degas for 3 days. In the cup its beautiful spices & chocolate. A great compliment to milk & exactly the sort of coffee my missus loves.

    On not getting to SC, are you able to give it more heat after 1st or perhaps reduce the batch size a little to achieve the same effect. I originally tried 600g batched in my roaster, but found it wouldnt climb to second fast enough and that 500 was far more controllable.

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    Re: Ethiopian Gambella Sundried

    I got some of this hoping it would be similar to the Gambella Naturals in that the Naturals had the nickname of "Poor Mans Yemen". Did a roast of this in a similar profile to the Naturals and tried it around a week post roast. I have to say it has a hint of the "Yemeni" flavours but nowhere near being as potent as the Naturals in that regard. It did improve slightly as it aged towards the 2 week mark and beyond but it was still tame in comparison to the Naturals.

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    Re: Ethiopian Gambella Sundried

    Tried another roast of this around only 3 days ago, had a double ristreto style shot of it tonight and its fantastic - still a little bright

    really buttery feel, bit of spice and sweet flavours

    used the 1lb setting with 350 grams of beans in Behmor on P5 / D setting

    finished a much more consistent roast at cs10, few of the beans lighter maybe around cs7 as well, but a much better roast than the first time

    and to think I bought this on beanbay because I couldnt get any of the beans I was shooting for - should have aimed for this one all along ;D

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    Re: Ethiopian Gambella Sundried

    Love this bean. Roasted perfect in my Gene and after 3-4 days i polished it off, so im going to have to roast some more and let it hang around a bit longer.

    So rich and velvity, with tonnes of flavour. I like the spice that comes through too and would like to incorperate it into a blend.

    My favourite so far.

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    Re: Ethiopian Gambella Sundried

    Quote Originally Posted by 726A706D71767B606D6B020 link=1220150853/27#27 date=1280059763
    Tried another roast of this around only 3 days ago, had a double ristreto style shot of it tonight and its fantastic - still a little bright

    really buttery feel, bit of spice and sweet flavours

    used the 1lb setting with 350 grams of beans in Behmor on P5 / D setting

    finished a much more consistent roast at cs10, few of the beans lighter maybe around cs7 as well, but a much better roast than the first time

    and to think I bought this on beanbay because I couldnt get any of the beans I was shooting for - should have aimed for this one all along *;D
    thanks, i might just try the same setting as you. so far ive really only being using the p2, C, 1lb setting and not letting the machine get into its final 1minute of 100% power.

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    Re: Ethiopian Gambella Sundried

    Reviving this one yet again (sorry)

    My latest batch using the same settings P5 / D was another success, just had a double shot made from this 10 days post roast, really nice punch on a cooler night, lovely sweet and earthy flavours both at once

    This is the only bean ive used on this setting as most others seem to suit P2

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    Re: Ethiopian Gambella Sundried

    And another revival (its like Hillsong out there ;)).* Done 2 roasts of this in the Coretto, both to CS9.* Last one was 500gm, with rolling first crack at 13mins and pulled at start of second crack at 16mins.* Drinking as a doppio from 4 days out; I just want to say I love this coffee!!* Great body, thick, persistent crema, and flavours of apricot, hazelnuts, allspice, toffee, and milk chocolate.* Hello new favourite coffee!!* ;D

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    Re: Ethiopian Gambella Sundried

    Roasted 500g (= 420 brown) in the Behmor (1LB, P2, C, then dump into external bean cooler with 30seconds left on the program). I took it a tad longer into second crack than I had intended.

    I tried the beans (CS10) after only one day and was really surprised at how smooth they are. On day two (today) I have lots of berries in the cup, distinctly blueberries. Very very nice!

    Also roasted Mexico YNT, same settings, same timing. Here the beans only touched second crack bringing the roast to CS9. In comparison to the Ethiopian, the Mexico is stronger, edgier, has more acid (in a nice way) and more grunt.

    However, the beautiful subtleties of the Ethiopian make it my favourite of the day! I have no doubt both coffees will continue to improve over the next week.

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    Re: Ethiopian Gambella Sundried

    This bean roasts ugly with lots of colour variation although its not a difficult bean to roast. Its berry-ish although not the berry bomb that Harrar is. Its also earthy without being dark, think dust rather than rainforest floor and it has a citrusy note floating on top of the palate. My best description of this bean would be versatile. Its got a bit of everything to please everyone without being skewed towards a single character note.

    10 days post roast it develops a woody aroma thats quite exotic (teak) and has a bittersweet cocoa base note accented with a strong orange topnote. A complex bean that stands up well as a SO and works well in milk. Flavour profile bloomed around 9 days post roast.

  35. #35
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    Re: Ethiopian Gambella Sundried

    I have mixed this 50% with the India monsoon malabar gold and whilst I would have trouble describing how it tastes is fabulous in a latte - our standard drink.

    The India mmg is different to roast - comes up beautifully golden with a sheen of oil on the outside at c9, the gambella is kinda scrappy.

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    Re: Ethiopian Gambella Sundried

    Now onto my 3rd batch of this. The flavours I consistently draw from this bean are cherry, almond and marzipan. All good flavours in my books. It doesnt really hit its stride until 7 days post but I have trouble keeping it long enough for that.

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    Re: Ethiopian Gambella Sundried

    Great Bean One of my new faves have 5kg coming this month.
    I use a Bemor i have found that for 350g
    Program: 1 lb P5 D works best a few cracks at 9.30 then stopped. Started slowly again at 5.20
    Second crack: 2.15 i let second crack happen for 15 seconds before I pressed cool button, turned out really well, i gave some to my olds and they liked it in a french press of stove top espresso too.

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    Re: Ethiopian Gambella Sundried

    Just roasted 500g in the corretto, reduced the temp on te HG at 1st crack, and was planning a quick dump just after first crack for pour over and keep the rest going until first snap of second crack. So rolling first crack came about 30 seconds after first fee cracks, and seemed to continue, quite machine-gun like, for about 45-1min.
    When I stopped it at just after rolling first crack though, there was a fair bit of smoke and it was bubbling like it was close to going into second crack! The colour looked like it too! (dont have a temp probe)
    Ill taste in a couple of days to see what its like - found it quite weird though!

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    Re: Ethiopian Gambella Sundried

    JB how did the roast end up? I gave it ago today and had pretty much the exact same thing happen to me....
    Im interested to see how it tastes? Ill let them rest a few days before giving it a test.

    Just curious, did you get mixed profiles?

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    Re: Ethiopian Gambella Sundried

    Hey calaper,

    The roast turned out pretty rubbish actually. Just tasted kinda dirty. I havent tried it for about 2 weeks as Ive had other beans to use and been trying to clean up a new machine. The machine seems to be running well now so Ill try it again this afternoon and post my thoughts.

    Have you tasted yours?

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    Re: Ethiopian Gambella Sundried

    JB i havent yet given it a go, finishing off some beans i picked up in Townsville. Tomorrow is 7 days post roast so ill give them a go. Im due for a roast this afternoon to bolster my stock. Ill let you know how the Gambella goes tomorrow.

    How did it go last time you tried?

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    Re: Ethiopian Gambella Sundried

    I think I roasted it a little light, so it seemed to like being rested for 2 weeks and ground a bit finer to get more sweetness out - or at least thats what my palate liked!
    It had good body and sweetness, but I dont think I let the flavors develop, so Ill give it another go soon!

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    Re: Ethiopian Gambella Sundried

    Roasted another batch to just before 2nd crack, tasted this morning at 1.5 days post roast. Pulled a super slow double from the naked handle, really thick and syruppy, let it go for about 40 seconds before the first signs of blonding so a very tight pour. Tiny sip of the espresso and it was a little harsh straight up, but in milk it was super smooth with heaps of chocolate, caramel and vanilla. Reminded me of a sumatran. Ill see how the flavours develop over the next few days, but with a few more days and a faster (eg normal) pour Im expecting some more berries and fruit to come through.
    Well see!

  44. #44
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    Re: Ethiopian Gambella Sundried

    tasted a week old roast of this bean and all i can say is WOW . It poured like syrup, sweet as can be, love it.

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    Re: Ethiopian Gambella Sundried

    Got to say not a big fan of this bean.

  46. #46
    Gum
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    Sensational

    Golly, golly, golly. What a coffee.

    I bought a bag of this Ethopian Gambella Sundried after reading Andy's tasting notes. The notes sounded intriguing. I roasted my first batch before reading this thread.

    In the Behmor went 300 g which was set to 1 lb on P5 D.

    At the end of the roasting I was disappointed to say the least. What an ugly little bean. This is when I went looking to see if there was a thread on the forum about this bean.

    I hit the Cool cycle at the very first sign of second crack. One of the things I am delighted about with the Behmor is the beautiful looking, even roasts it produces. This batch was quite uneven. Like stuartgrant noted above there were a fair quantity of quakers in evidence. My first impulse was to toss them but having read stuartgrant's post I left them alone.

    I tried the coffee after six days. The coffee was light in flavour and also had a light crema. Overall nothing special.

    After ten days these beens are sensational. A 30 ml shot at thirty seconds produces a rich, thick pour with a thick, dense crema. The taste is powerful and just bloody delicious. Very distinct chocolate - like dark chocolate - which lingers and lingers. I drink espresso with no sugar. My wife drinks cappuccino or latte. We both absolutely love it. Now I know why it has been in BeanBay for so long.

    Next batch I am going to try taking into second crack for a few seconds to see if I can intensify what is already intense.

    If you like a really full flavoured coffee with no hint of bitterness or acidity then give this one a try.
    jabbba likes this.

  47. #47
    CoffeeSnobs Owner Andy's Avatar
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    Golly, golly, golly. What a coffee.

    When you get the roast right, yes, it's an amazing impact coffee full of cocoa and berries.

    What an ugly little bean
    Ugly green, ugly roasted, yummy in the cup.
    It's a perfect example of "Dont judge a book...."

    there were a fair quantity of quakers in evidence
    I disagree, there are a lot of yellow beans at the end of the roast but these are not quakers, they are just under developed beans that are typical of dry processed coffees that haven't had the luxury of density sorting in a water bath.

    Nearly all dry processed coffee will have some of these yellow beans in it and thanks to the wonders of Internet regurgitation they have all been labeled quakers. Pull one out and chew on it, it will taste like corn flakes, not baby poo and won't add anything bad to the end cup. If it has the falvour of poo then I was wrong... sorry for the bad taste in your mouth.


    The taste is powerful and just bloody delicious. Very distinct chocolate - like dark chocolate - which lingers and lingers. I drink espresso with no sugar. My wife drinks cappuccino or latte. We both absolutely love it.
    I'll add you to the fan club. 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.

    Enjoy!
    Tusk likes this.

  48. #48
    Senior Member chokkidog's Avatar
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    I'm definitely a fan too, Gum!! Well done on your roasting, you seem to have nailed the sweet spot for this one!

    Not all pale beans are quakers, in fact there aren't many in this bean at all.
    A few of what I call goldens tho' , as Andy says, under developed beans that don't get sorted out.
    I have read that these are from coffee trees growing in soil of high pH where iron availability is low.
    For me this only adds to the 'mystique and aura' of dry process African (and Yemeni) beans, which reflects the
    age old traditions and origins of the cradle of all coffee culture.

    When I'm developing blends I feel compelled to include an Ethipoian, sort of 'tipping my hat' to the source of all things.
    I do have one tho' but it's still got an African in it.........
    Dry process, natural Ethiopians and Yemenis are also my favourite Single Origins, hands down.
    There's just something wild and untamed about them..................
    greenman and cafelazio like this.

  49. #49
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    Quote Originally Posted by Andy View Post


    Nearly all dry processed coffee will have some of these yellow beans in it and thanks to the wonders of Internet regurgitation they have all been labeled quakers. Pull one out and chew on it, it will taste like corn flakes, not baby poo and won't add anything bad to the end cup. If it has the falvour of poo then I was wrong... sorry for the bad taste in your mouth.

    Dammit, now I'm going to have to go and taste baby poo so I can add that to my palate!!

    Pete

  50. #50
    Gum
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    Quote Originally Posted by chokkidog View Post
    you seem to have nailed the sweet spot for this one!

    ..................
    More by luck than good management, methinks :-)



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