awesome coffee from Ethiopia this year. From the Dumerso Village
in the Yirgacheffe zone of Ethiopia. High grown at nearly 2000 meters.
This is considered to be more or less a blend of coffees from this
area to create a tailor-made taste profile. Works great for all
brewing methods including single-origin espresso.
Intense dry and wet aroma. Cedar, winey, and elegant. Flavor is
dark chocolate malt, cedar, coffee blossom. Multiple berries (blueberry,
black berry, raspberry). Very complex and deep. Moderate clean-cup.
Sweet throughout the temperature range with syrupy aftertaste.
It would be unfortunate to pay a premium price for these beans,
then to dark roast them. Anywhere between City and City ++. If possible,
slow the roast way down right at 1st crack and be careful not to
stall the roast (descending bean temperature), slowly finish the
roast over the next three minutes.