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Ethiopian GambellaElephant Hills

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  • Ethiopian GambellaElephant Hills

    This is my favourite at the moment mostly because I suck at timing my roasting schedule and this ones drinkable from day 3, best from day 5. Its my emergency blend... ;D

    2/3 Gambella Sundried
    1/3 Elephant Hills

    Both roasted 2-3 mins past rolling first crack. Creates a very smooth berry toned drink with strong chocolately aftertaste. Hints of coconut. Low on acidity, sweet with dessert-like aftertaste.

  • #2
    Re: Ethiopian GambellaElephant Hills

    Sounds Good i will have to give it a go as i like both beans as a single Org.

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    • #3
      Re: Ethiopian GambellaElephant Hills

      Did a batch of this but using Ethiopian sidamo, was good 5 days in but 10 days post roast was amazing! Some of the best coffee Ive had at home.. It was almost gone by this point though definitely doing it again and leaving it till day 10

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      • #4
        Re: Ethiopian GambellaElephant Hills

        Originally posted by 4F747F6263646E787E0D0 link=1334014382/2#2 date=1334996589
        Did a batch of this but using Ethiopian sidamo, was good 5 days in but 10 days post roast was amazing! Some of the best coffee Ive had at home.. It was almost gone by this point though definitely doing it again and leaving it till day 10
        10 entire days i dont know if i could wait that long, im getting my green beans tomorrow so will have to give it a shot

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        • #5
          Re: Ethiopian GambellaElephant Hills

          Its true the Africans are generally best 10 days post roast. Although Ive found the Gambella blooms at day 5 and doesnt develop further after that point. The Tanzanian however is all acidity until day 10 when it becomes amazing.

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          • #6
            Re: Ethiopian GambellaElephant Hills

            I had not realiesd that about the Tanzanian i will have to roast up some more and leave longer post roast.

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            • #7
              Re: Ethiopian GambellaElephant Hills

              Drinking today: blend of Ethiopian Kuza + Indian Mysore Nuggets (ratio 350g: 250g respectively). Roasted to CS9 and 8 days post-roast.
              Verdict: amazingly good.

              The Kuza is similar to Gambella in flavour profile (in my opinion) and down to thre last kg of a mid-2010 Bean Bay purchase. It is now a bit beyond its use-by date to enjoy as a single origin. Before I ditched it, I thought I would give it a go with the Indian. The result is reduced acidity of the Indian and there is distinct fruitiness at this stage that cuts well through milk. Im going to have to try an Aeropress of this.

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              • #8
                Re: Ethiopian GambellaElephant Hills

                Sounds good Flynn. Although I cant help but giggle at the bean...my-sore nuggets. Yeah, call me immature. ;D

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                • #9
                  Re: Ethiopian GambellaElephant Hills

                  Originally posted by 222D203320272D2E410 link=1334014382/7#7 date=1336357985
                  I cant help but giggle at the bean...my-sore nuggets.

                  You arent the first and wont be the last
                  Browse (or search) the Knock Bin topic for Andys notes on this bean.

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                  • #10
                    Re: Ethiopian GambellaElephant Hills

                    Originally posted by 6E64716666697D7B080 link=1334014382/6#6 date=1336342249
                    Drinking today: blend of Ethiopian Kuza + Indian Mysore Nuggets (ratio 350g: 250g respectively). Roasted to CS9 and 8 days post-roast.
                    Verdict: amazingly good.

                    The Kuza is similar to Gambella in flavour profile (in my opinion) and down to thre last kg of a mid-2010 Bean Bay purchase. It is now a bit beyond its use-by date to enjoy as a single origin. Before I ditched it, I thought I would give it a go with the Indian. The result is reduced acidity of the Indian and there is distinct fruitiness at this stage that cuts well through milk. Im going to have to try an Aeropress of this.
                    Thanks flynn for the suggestion.
                    I also have these beans and must agree with you. As a SO I believe they have gone past their peak. I am using them up in different blends.
                    I find some beans shine in a blend, but are mediocre as a SO. Maybe my palate is changing, but I am tending more and more towards a well balanced espresso blend.
                    Also a good reason not to stockpile beans. There are plenty of good quality green beans available from a number of sources, and I am reducing my stash to be no more than 6 months supply; not counting Yemen.

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