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Thread: Ethiopia Biftu Gesha Sundried

  1. #1
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    Ethiopia Biftu Gesha Sundried

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Just tried my first cup four days after roasting. I roasted it reasonably light in my Gene Cafe stopping after first crack had completed and before second crack had commenced - my usual roasting regime for Ethiopian naturals.

    Drinking this as a flat white the taste was remarkably spicy with mild cocoa predominating, quite exotic actually, the sort of coffee you'd expect from a Casbah.

    Interesting yes, but at this stage not enough weight, certainly compared to the wonderful Colombia La Esperanza Gesha Cerro Azul I've been drinking for the last few weeks, but that's an unfair comparison.

    Also 4 days after roast is usually not enough for Ethiopians to develop so I'll post again in a few days and let you know how it is coming along.
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  2. #2
    Life-long Learner DesigningByCoffee's Avatar
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    I've got some of this 4 days post too, faster ramp to just the whiff of second crack.
    Just ran a double ristretto through the Lido and the triple basket - and wow is there some stuff going on here!
    Very exotic - I found it lighter in body than the Gambella but with similar 'fermented fruit' flavours overall, with great acidity. But also perhaps some chinese 5 spice-like flavours and a hint of aniseed? And the aroma is fabulous

  3. #3
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    I bought some that Andy has roasted and there certainly is some stuff going on there. About a week post roast and hasn't settled down but getting better every day

  4. #4
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    Quote Originally Posted by ccgnome View Post
    Drinking this as a flat white the taste was remarkably spicy with mild cocoa predominating, quite exotic actually, the sort of coffee you'd expect from a Casbah.
    Do people often drink Gesha coffee with milk?? I had always thought of it as a black coffee but that was really due to reading articles about when Star Bucks had it for the first time and the articles mostly said something like "sorry not for you milk coffee drinkers". Does it come down to the individual lot of gesha as to milk being the go or not as obviously the notes with this one say something along the lines of it's good with milk.

    Genuine question, not a criticism or anything like that!

  5. #5
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    Quote Originally Posted by gtstcactus View Post
    Do people often drink Gesha coffee with milk?? I had always thought of it as a black coffee but that was really due to reading articles about when Star Bucks had it for the first time and the articles mostly said something like "sorry not for you milk coffee drinkers". Does it come down to the individual lot of gesha as to milk being the go or not as obviously the notes with this one say something along the lines of it's good with milk.

    Genuine question, not a criticism or anything like that!
    It is fine with milk as it has more than enough acidity to cut through. You'll taste more of the unique varietal flavour in a short black of course but you'll still a good sample of that special character in a flat white or long macchiato.

    It is true some coffees work best with black coffee but I don't think this is one of them. Starbucks attitude may be more a reflection of "coffee preciousness" than anything else. See a lot of it these days like all those trendy coffee shops that refuse to serve food with their coffee or wont make their daily single origin coffee available for milk based coffees because "You can't taste the coffee" Sure I understand the point but heck the customer is paying for the coffee and is entitled to drink coffee however they want.
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  6. #6
    Senior Member chokkidog's Avatar
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    Drink what you like ... how you like.

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    My original comments about Ethiopia Biftu Gesha were posted 4 days after roasting. This is an update 8 days after roasting.

    With the help of the additional time the body and flavours in this coffee have intensified. What was mild cocoa is now closer to chocolate. Fruity flavours are now quite evident while at 4 days after roast they were subdued. There is also an unusual aromatic present as well - a bit like bergamot in earl grey tea. With the intensification of other flavours the spiciness that dominated the coffee at 4 days is more laid back and better balanced.

    Overall this is a heavily layered and nuanced coffee that will appeal most to those who value and appreciate the uniqueness of premium single origins. It may not appeal to those who value coffee largely on its strength but hey I've now placed an order for another 2.5KG and that probably says it all.

  8. #8
    Life-long Learner DesigningByCoffee's Avatar
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    Second your findings ccgnome
    I've just pulled a stunning double ris from some of these roasted 10 days ago. No chocolate (but I dropped just before second crack) but an amazing sweet buttery mouthfeel that just keeps hanging around - swirling this puppy is like cupping olive oil!. Little acidity to speak of, but there is great clarity which is surprising - more like the way port cuts through rather than a lime perhaps. I'm getting some raisins and vanilla, but agree with the mystery flavour - not a big tea drinker, but see what you mean - very much a herbal kind of flavour - like the cornflowers in T2 Blue Mountain? See if it gains clarity over the next few days…
    Great find Andy
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  9. #9
    kbc
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    I have 5kg on the way. Can't wait to roast it up !!
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  10. #10
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    So after 4 days I've decided to try these. What a fantastic bean! The description is spot on.. I'm getting fruity notes which I wish were more predominant like other Ethiopians I've had recently. Then the other taste I'm getting is chocolate. I wonder what these would be like in a cold drip! I bet the fruity notes would pop!
    Last edited by neofelis; 21st March 2015 at 09:27 AM.
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  11. #11
    kbc
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    I will be running it through my dripper ImageUploadedByTapatalk1426912967.767331.jpg
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  12. #12
    kbc
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    I'll let you know the results.
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  13. #13
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    Awww!! I need a dripper! I was going to buy a Tiamo one but I didn't know about the quality. I could of got a good price too!

    That's a Tiamo Rocket right?

  14. #14
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    Just finished roasting a batch of this bean this morning. I'm not very experienced at roasting yet and it was into a rolling second crack by the time I got it on the cooling rack. Still, can't wait to see how it comes out.
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  15. #15
    kbc
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    That's a Tiamo Ultimate. It's sold iron. Amazing. My local cafe has one running.
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  16. #16
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    This would have to be one of our favourite beans - it is less fruity/funky than I expected although with a light roast it does have a bit of that winey/tart fruit going on, more pronounced in a aeropress and plunger than in espresso. In espresso it has a lot of cocoa as others have noted. With milk it is very balanced and pleasant. Planning on ordering more
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  17. #17
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    I actually love this bean too, it's not jammy fruit flavours (blueberry, raspberry, blackberry) but I can't put my finger on which fruit it is.. I haven't even been hitting second crack with this bean and it's coming out awesome. In a way it reminds me of fruit and chocolate (similar to Cadbury fruit and nut block) Sultanas or something... Its unusual but amazing!
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  18. #18
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    I just did a pour over with this bean.......it was amazing!!!!

  19. #19
    Senior Member daledugahole's Avatar
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    Totally agree with the 10 days rest mentioned. Roasted mine til 1st few 2nd cracks in the Behmor. I was into them after 4 days (till about day 6) then left them alone. Nice smooth chocolate before, but now the port, fermenty fruity flavours and aroma. Completely different taste - like a different bean, and well worth the wait!

  20. #20
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    Hi everyone,

    This is among my favourite snob's coffees. (As with pizza, breads, pastries, beers, pasta, vino, whiskey and almost all epicurean indulgences my favourites form a list and I have a preference for blends. Choosing one alone implies forgoing the pleasure and company of the others. I could never be a judge.)

    Initially, I roasted it dark, way too dark (>CS10 ooops), and enjoyed it Turkish. Thankfully the bean overcame my inept novice roasting to reveal its potential. Since, I've backed off to a 8-9 and have blended it 50% with a Brazilian Yellow Bourbon. They're deliciously complementary. The Biftu adds both grace notes and depth to a beautifully sad Brazilian melody.

    Enjoy with a Cesaria Evora Morna and for me always always black.

    Regards,
    Jeff Keys
    Sentient Beans
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  21. #21
    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by daledugahole View Post
    Totally agree with the 10 days rest mentioned. Roasted mine til 1st few 2nd cracks in the Behmor. I was into them after 4 days (till about day 6) then left them alone. Nice smooth chocolate before, but now the port, fermenty fruity flavours and aroma. Completely different taste - like a different bean, and well worth the wait!

    I tried to last 10 days but failed ;-(

    Broke open the bag at day 6, and was not disappointed. Butterscotch and malt notes.

    Need to work out a strategy to be able to let them sit for 10 days.

    May be a new market- a storage facility for snobs where we can make term deposits- 2 weeks, 3 weeks, and they go in a locker so we can't get our hands on them until expiry of said period. :-)

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    Not sure if this is a silly question, so please forgive my naivety.

    Does the name Gesha relate to the bean varietal or the area in Ethiopia? I know that the varietal is spelled as 'Geisha' but I've seen some spell it as 'Gesha' too.

  23. #23
    Senior Member chokkidog's Avatar
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    Quote Originally Posted by MylesTeo View Post
    Not sure if this is a silly question.

    Does the name Gesha relate to the bean varietal or the area in Ethiopia? I know that the varietal is spelled as 'Geisha' but I've seen some spell it as 'Gesha' too.
    No such thing as a stupid question..... only stupid answers.

    The answer to your question is .......both.

    Gesha is a town in the south western highlands of Ethiopia. The Gesha varietal has been traced to a forest, in the region of Bench Maji, near the town of Gesha.

    It is sometimes spelt 'geisha' , but that's probably due to a misspelling by the English, who cultivated the variety in Kenya

    from where it was eventually moved to Panama. It was in Panama that it came to the fore as a worthy variety, so the misspelling has stuck ( for some).

    If you google the origins of the Gesha coffee varietal you will find the history. Willem Boot and a horticultural scientist, Dr. Sarada Krishnan are

    the ones who traced it back to origin.
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  24. #24
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    Quote Originally Posted by chokkidog View Post
    No such thing as a stupid question..... only stupid answers.

    The answer to your question is .......both.

    Gesha is a town in the south western highlands of Ethiopia. The Gesha varietal has been traced to a forest, in the region of Bench Maji, near the town of Gesha.

    It is sometimes spelt 'geisha' , but that's probably due to a misspelling by the English, who cultivated the variety in Kenya

    from where it was eventually moved to Panama. It was in Panama that it came to the fore as a worthy variety, so the misspelling has stuck ( for some).

    If you google the origins of the Gesha coffee varietal you will find the history. Willem Boot and a horticultural scientist, Dr. Sarada Krishnan are

    the ones who traced it back to origin.
    Thanks chokkidog.

    The Williem Boot article about his quest for the Gesha variety is quite interesting, indeed.

    So, is it possible to have a coffee from the region of Gesha but not that of a Gesha variety? Sweet Marias notes a Ethiopian Biftu that's a mix of Gesha and Typica.

  25. #25
    Senior Member chokkidog's Avatar
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    I guess it is.....

    There is also a coffee called Biftu Gudina, which is not from the Gesha/Biftu region but from the Jimma region of Oromia.

    Biftu Gudina is Amharic for 'ray of development' and is a small co-operative of approx 130 farmers.

    https://en.wikipedia.org/wiki/Jimma_...one_region.jpg
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  26. #26
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    Quote Originally Posted by Gavisconi007 View Post
    I tried to last 10 days but failed ;-(

    Broke open the bag at day 6, and was not disappointed. Butterscotch and malt notes.

    Need to work out a strategy to be able to let them sit for 10 days.

    May be a new market- a storage facility for snobs where we can make term deposits- 2 weeks, 3 weeks, and they go in a locker so we can't get our hands on them until expiry of said period. :-)
    This made me laugh. I often wonder about how to "keep" the beans for the best time frame before drinking.

    I guess a variety of beans might cover the problem.

  27. #27
    Super Moderator Javaphile's Avatar
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    This will keep your beans out of reach for up to 10 days: The Kitchen Safe | The Time Lock Safe


    Java "Whatever your needs someone on the internet is selling it!" phile
    Toys! I must have new toys!!!

  28. #28
    Senior Member Barry O'Speedwagon's Avatar
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    I know what you're thinking, kitchen safe, did he fire 6 shots or only 5?
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  29. #29
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    Haha...

    Good one JP...

    Mal.

  30. #30
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    Quote Originally Posted by Barry O'Speedwagon View Post
    I know what you're thinking, kitchen safe, did he fire 6 shots or only 5?
    You mean did I set the lock for 6 days or only 5!

    Rather impressed now.

  31. #31
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    I have just roasted my first Biftu Gesha beans today. They look good but according to others coffee enthusiasts here I should lock them away for 6 to 10 days to let them mature.

    Barry
    Last edited by Barry_Duncan; 1st October 2015 at 03:49 PM.

  32. #32
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    Quote Originally Posted by Barry_Duncan View Post
    I have just roasted my first Biftu Gesha beans today. They look good but according to others coffee enthusiasts here I should lock them away for 6 to 10 days to let them mature.

    Barry
    We can wait together then. My VERY first bag from BeanBay of these precious beans arrived earlier today.

    I shall be patient in expectation. !

    Such a wonderful service from Andy

  33. #33
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    Yes, Andy does a great job. When I order beans, they always arrive here in Sydney the next day.

    I use more Yirgacheffe than anything else. I read that Biftu has some similarity to Yirgy.

    6 to 10 days is a long wait.

    Barry

  34. #34
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    hi all, took a long break from CS but i'm back again now that i'm ready to embark on my roast journey.

    i'm about to put in an order for some of these to pop my roasting cherry (no pun) along with the behmor plus panel upgrade. i'll be installing the panel before i start my first ever proper roast.

    Any tips or filter & espresso presets on the behmor plus for this particular SO?

    Thanks!

  35. #35
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    Quote Originally Posted by Barry_Duncan View Post
    Yes, Andy does a great job. When I order beans, they always arrive here in Sydney the next day.

    I use more Yirgacheffe than anything else. I read that Biftu has some similarity to Yirgy.

    6 to 10 days is a long wait.

    Barry

    In an attempt to give the Biftu Gesha Sundried all and every chance to do whatever the bean should do, I happily waited the days before cracking open the bag. ('Cuse the pun).

    From the first brew with the French plunger, I had the most delighful cup(s) each morning. Bag is now well finished too. More on the way from today's roast!
    I say cups as the SO of the home, not the bean type, showed much interest with his morning java.

    Been a long year since he has partaken of his coffee and commented on what flavours he could discern with both nose and taste. Same for me.
    I am even inclined to say this Gesha gives my much cherished Yirf a nudge for a great cup!

    The bag has had a great positive effect for upgraditis!

    We both feel a morning espresso from a Lever with proud Eagle on top could be delicious to start a day!
    Bank account willing, we shall see what happens.


  36. #36
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    Great idea. The Biftu is my favorite bean and I like it best from the Elektra Micro Casa a Leva. Cheers Dean.
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