It is said that in 850 AD an Ethiopian goat herder named Kaldi discovered coffee when his flock began to dance around sleeplessly in the night. Curious, he discovered that his flock had been eating the cherries of coffee trees, and the rest is history. Ethiopian beans feature a fragrant aroma with hints of citrus and floral undertones. The subtle fruity taste of this bean is accompanied by a moderate acidity and light body. Excellent at any roast level.
- “This is by far my favorite origin bean that they sell. I have tried many of their beans. This flavor is just rich and flavorful. ”
This one was definitely smooth, start to finish. Very smooth up front; velvety smooth. It is brighter on the finish, but still pleasantly smooth. My wife described it as "Jasmine Tea like." The finish reminded me of a nice Chardonnay, (bearing in mind that I am not a white wine drinker). Both the aroma and taste were predominantly floral with chocolatey, nutty notes behind that. I got very little fruitiness except perhaps in the finish at the back of the mouth. That could have been due to the darker roast level. The chocolate and nuttiness is very subdued and fades as the coffee cools in the cup.
My wife gave this coffee 9.5 points as a desert coffee to enjoy in the evening or after dinner, but only 6.5 to 7 points as a morning coffee. I just gave it a 7.5 overall, although I agree it is definitely more of a desert coffee. We will probably keep some on hand specifically for that reason, but now that I think of it - it would probably be an excellent blending coffee as well. ”
“I roasted it just through 2nd crack to a dark Vienna/light French roast. I know the recommendation is for a light to medium roast, but as I've said elsewhere - we just don't like light to medium roasted coffees. We're also comparing several different beans right now so keeping them all at the same roast level helps.