Our final pre-holiday roast session is a head-to-head battle: which is the brightest, most dynamic, sweetest, most attractive coffee in Africa. How do the clean, vivid wet-process Ethiopia
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor coffees stack up against the ripe fruit-bomb Kenyas? For this I chose the latest arrivals, both stellar wet-process lots: Ethiopia OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms have more local Organic Certification than the Wet-Process Kebado and KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both Auction Lot 738 -Marua Peaberry
The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the rounded singular seed found in the coffee. Both roasts were quite light to maximize the intensityWe have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale to rate intensity, from Mild to Bold. of the bright end of the spectrum. Ethiopia was roasted to a mere 420f using a slow warm-up profile with first crackFirst crack in one of two distinct heat-induced pyrolytic reactions in coffee. It is distinguished by a cracking or popping sound in the coffee, and occurs between 390 and 410 degrees Fahrenheit in most coffee ending at 415 or so. I think we can call this a true City roastCity roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in, and a good one at that, with no bready or grainy
A roast-related flavor, sometimes used negatively, but it can also be a positive flavor attribute. Usually grain flavors indicate a too-light roast, stopped before 1st crack concluded, like under-developed grain flavor. It can also result light roast flavors. Marua had less mositure content and was roasted carefully to 380, temperature dropped to ensure entering 1st crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible popping sound heard during roasting. In coffee, slowly, and finished at 426f, a City-City+ roast. Interestingly, the Kebado is one of our vacuum-pack projects, shipped in boxes from Ethiopia. It definitely had more mositure in the coffee and needed more time in the early part of the roast, whereas Kenya is a typical jute (well, sisal in this case) coffee, shipped in fiber bags. I noted that the Kenya 1st crack was at 398, a little early, and Ethiopia Kebado was at 406f. Since cross-origin cuppings are something I do nearly every day, the interesting differences in these 2 lots isn’t as dramatic to me; what strikes me in cupping
Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in these side by side is how wonderfully aromatic they BOTH are. Kebado’s citric and floral
Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. aromas are stunning; Marua fills the nose with ripe, red fruits, slightly winey
A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in in character. It’s interesting to compare the Ethiopia’s Meyer Lemon
Lemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic citrus aspects, but not as blunt sourness. sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has, with a slight rindy accent, to the slightly deeper tonality of the Kenya fruits. In general, I feel the Kebado is closer to perfection (in the review I call it a competition-winning type coffee), but these are definitely 2 very, very special lots, and I hope they spark some commentary, and inspire a few holiday smiles in your world… -Tom
Menu
