A Question from the Home Roast List
Anyone know when the Ethiopian Harrar is obtainable (in season)? I am interested in seeing if I can pull the Blueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh new crop coffees and would fade in notes out of the bean. – Kevin
It’s late in the season now, and basically it was only the first arrival that had over-the-top blueberry. Our special prep lot was balanced, but didn’t have extreme berry notes. I commissioned that special lot Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting. Sorting means using density sorters on the Green Stripe as an experiment, but also because I had a feeling it was a down year for Harar in general. I think it was, overall, because I cup a lot of lots and throughout the season they just kept dropping in quality, and so many were simply dusty tasting, hay, dry earth.
Anyway, you can get blueberry from the 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 Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it Sidamo lot we have now. This is from a new exporter I am trying to work with (he is a pain because he can’t get anything done on time) however the coffee he shipped was outstanding. Obvious second recommendation is the Idido Misty Valley which is an unbelievable coffee in terms of fruit. Wet-process Ethiopias have been great this year but those don’t have berry notes in general, more citrus and 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. . I start to look at incoming Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried Harar in January and February (pre-shipment samples). The problem with Pre-Ship samples from Africa is they never arrive tasting the same- huge flavor shifts. So you can‚Äôt count on knowing much in advance of arrival lots, and you just have to source them widely and roast them all to find the gems.