[Homeroast] Ethiopia

Brian Kamnetz bkamnetz at gmail.com
Mon Feb 27 14:11:41 CST 2012

Very interesting, Gregg. Thanks for sharing your experience.


On Mon, Feb 27, 2012 at 2:01 PM, Gregg Talton <gregg.talton at gmail.com> wrote:
> Hi,
> I'm a daily list reader but rarely post.   I just resturned from a visit to
> the Arsi region of Ethiopia.  While in he region, I had the opportunity to
> have a few interesting coffee experiences.   We were staying, and working
> in Robe, Arsi  which is about 60 km from Jimma according to our host.  Each
> night we were treated to a coffee ceremony.  I was given the privelege of
> assisting the coffee roaster one of the evenings.  She used a kitchen
> skillet and a stick to roast the coffee to veinna +. The evening I assisted
> we had City+.  She called it fringe' (foreigner) coffee.  One of the things
> I found most interesting was how she washed the coffee in hot water for
> several minutes before roasting. Through the interpreter I learned that she
> was removing the chaff.  Because of the roast level I couln't taste a
> difference in the coffee.  Additionally, when I inquired as to the roast
> level she just smiled and told they interpreter "that's how it's done".
> She added enough sugar to the final product to make it syrupy sweet.  I'm
> from Alabama, I'm used to my sweet tea but this was very, very sweet.  I'm
> planning to wash some green tonight before roasting to see how it turns out.
> As the week went on I met with some farmers in Endetto who are planning to
> begin coffee farming this year.  I'll be returning in less than a year so
> I'm very interested learn of their progress.
> Gregg T
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