[Homeroast] Ehtiopia Trip
disracer at msn.com
Tue Aug 31 10:27:47 CDT 2010
Please please please let us know when you have some pics uploaded somewhere. I shared your story with a few friends and family members. Whether your a roaster or not, your story was very personable and intriguing. Might be something to think about...sharing your story and pics with a local paper or something.
Michael Bb'ham, AL
> Date: Tue, 31 Aug 2010 09:26:31 -0400
> From: gregg.talton at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Ehtiopia Trip
> It was an amazing experience. I'm planning to return next summer if not
> sooner. One thing I thought was interesting - green coffee was more
> available than roasted in the stores. While @ Robera the offered roasted
> Yirga Cheffe but only as a "light" roast. My friend commented that they
> roast it dark for only one client and held up a *$ bag.
> On Aug 27, 2010 7:03 PM, "g paris" <pchforever at gmail.com> wrote:
> > Gregg:
> > Thanks, also sounds like a wonderful trip.
> > I get my coffee from the far away places from my sister when she travels
> > which is all of the time.
> > One of my favorite greens was the wild greens from some little village in
> > Africa!
> > g
> > On Thu, Aug 26, 2010 at 7:14 PM, Gregg Talton <gregg.talton at gmail.com
> >> Lurk mode off...
> >> I've been a list member for several years and just returned from a
> >> wonderful
> >> visit to Ethiopia! While my visit had nothing to do with coffee, I had
> >> some
> >> wonderful coffee experiences. First, After a day in Addas Ababa we drove
> >> south to Lake Langano for a week. While visiting a camp I was treated to
> >> some of the best coffee I've had outside my own homeroast. They said it
> >> was
> >> from Sidamo but since I don't speak Amheric very well I don't know much
> >> else
> >> about the coffee. I was taken to an open fire behind the kitchen where
> >> they
> >> roasted the coffee on what appeard to be a very large wok shaped pan. The
> >> lady roasting the coffee used a stick to stir the and adjusted the heat
> >> moving logs in and out of the fire. It was roasted to second crack and
> >> cooled in a clay container. Since we all know the importance of a good
> >> grinder I could hardly wait for this step of the process. They had a
> >> wooden bowl and a few very large sticks from a tree. The ends of the
> >> sticks
> >> were carved to a point and the coffee was pounded by two people into a
> >> powder. Once a fine powder, it was poured over boiling water and served.
> >> The coffee was absolutely wonderful - chai spice, fruits...incredible
> >> flavor! Since I was in Langano for a week, I had this wonderful brew
> >> morning.
> >> After returning to Addis Ababa I began talking about coffee with one of
> >> ladies who worked where I was staying. She shared with me that she had
> >> previously worked in a large coffee processing facility and could arrange
> >> tour if I was interested. As my son would say..."well duh". We drove
> >> across town the next morning to Robera Coffee where they were processing
> >> Yirga Cheffe. It was an amazing tour of the processing facility, roasting
> >> room, cupping room and lab. But I'll never forget the four long rows of
> >> ladies sitting at conveyors hand sorting coffee. I have pictures and will
> >> share them soon, including video of the coffee roasting at Langano. After
> >> the tour I was treated to several shots of SO Yirg espresso... I was a
> >> happy
> >> man.
> >> I'm now home in Charlotte drinking Moka Kadir Blend and some mighty fine
> >> Ethiopian ordered from SM before my trip. Although I'm looking forward to
> >> returning to Langano next summer.
> >> Gregg Talton
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