Ethiopia Dari Kercha Natural

  • This coffee is a natural from the Guji area of Sidamo. Seems like I've been buying a lot of coffees from this region lately. This lot has been challenging. I bought it because when I cupped it, there was a distinct blueberry aroma from the dry grounds all the way through to the aftertaste. That's really unusual. Kind of reminded me of what a really clean Harrar might taste like. I started roasting this coffee last week, and had a really difficult time tweaking my roast profile to bring out the best of what this coffee has to offer. The reason is that the coffee needed more heat to draw out the sweetness. It must be grown at a higher elevation or sorted a little more carefully for high density, which is a good thing. Softer, lower-grown coffees are delicate to roast, but this one made me go for it. In the end, it's excellent. The DoubleShot pastry chefs played with it in the kitchen and decided to pair this with lemon poppyseed muffins. I suggest you do the same.
  •    BLUEBERRY

     

      ORANGE PEEL

     

      BLACK TEA



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