[Homeroast] Ethiopia Sidama Deri Kochoha
bkamnetz at gmail.com
Tue Jul 9 10:55:54 CDT 2013
Yeah, Ethiopians are my favorites too, the fruitier the better. My coffee
is at home and I can't remember what I have roasted, but I am nearing the
end of one roast (about 2.5 weeks) and have another I roasted last
Wednesday. I use a 6 tasse moka pot with ~25 g of finely ground coffee. I
like to blend about 6 grams of the recent roast with the remainder older
roast. I get the mellowness of the older roast with some added floral boost
from the more recent roast.
On Tue, Jul 9, 2013 at 10:08 AM, Sheila Quinn <quinngraphics at gmail.com>wrote:
> Good to know! Thanks for your thoughts here. Ethiopian coffees are usually
> my favorites. :)
> On 7/9/13 8:48 AM, Edward Bourgeois wrote:
>> I'm really enjoying this coffee. I had some I believe from the same
>> last year from another supplier that I liked but got the sense that too
>> much of it was somewhat underripe.
>> This years has great florals, clean, and just overall pleasant in the cup.
>> Enough sweetness, body and a nice mouthfeel and finish. Nothing edgy. I
>> roasted it at a light city. Fairly fast roast to keep the sweetness clean.
>> A just over 2min. finish from start of 1st that had just enough
>> while maintaining the nice florals. Nice with ice too. Even pulled a
>> shots of the light brew roast with the strega lever with slow longer pull
>> that sparkled with a very tolerable acidity and great aromas that scented
>> the room.
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