|Drying Method||Raised Bed Sun-dried|
|Arrival date||All current-new crop|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.4 d/300gr, 15 -18 screen; there are some tiny beans in there!|
|Roast Recommendations||This blend works well at Full City. I would not take it to 2nd crack unless you feel it is too bright at FC roast. Lighter roasts have a tongue-grabbing brightness ...very nice espresso, if you can handle it, and works fantastic as a brewed cup!|
|Type||Sweet Maria's Blends|
Ethiopiques, an all Ethiopia coffee blend for espresso. It was our our 17th Espresso Workshop blend from a few seasons back, and with its popularity, we've decided to make it one of our regular blends. This a a vividly bright espresso blend, complex, high-toned, amazing ... but perhaps not for everyone (especially those who only make milk drinks). The espresso editions are limited, lot-specific blends inspired by the ingredients, rather than imposing a fixed idea on the result, then looking at the coffees to achieve it. This is a blend of wet-process coffees from the South, from Sidama and Yirga Cheffe specifically, as well as a Western coffee, interjecting from fruit-forwardness in the cup - all scored 90+ points on the cupping table. These are nuanced coffees, and while they are moderately bright, the resulting espresso isn't too puckering when taken to Full City, or stretched out in the roaster post 1st crack. In fact there is very intense chocolate roast taste formed by this specific coffee blend, and that is one of the dominant characteristics of the cup - as well as intense florals topped with brightness. What does Teddy Afro, famed and shamed Ethiopia music star have to do with this blend? Not much, but he does have an amazing voice. Millenium song! And you really should check out the Ethiopiques compilation records to appreciate the rich jazz and pop music traditions of that great land.
By standard cupping methods for brewed coffees, the profile is much "bigger" than previous years, and extracting this blend in an espresso machine produces something very intense, sweet, and complex. The dry fragrance of City roasts have citrus and tropical fruit suggestions, which are still prevalent in darker roasts but with an overlay of chocolate notes. The wet aroma is downright mouthwatering. Fruited notes are like peaches and apricots baked with brown sugar, spiced cake, and floral hints - our FC smelled like jasmine-infused dark chocolate bar. As a brewed coffee, this is a really amazing blend. So versatile, showing great from City to Full City, lightest roasts being very fruit-forward and clean - nectarine, mango, fragrant berry. It shows surprising level of body at these light roast levels too, carrying with it a syrupy-thick sweetness. Full City roasts develop rich chocolate flavors, with a nice slab of blackberry syrup. Ethiopiques makes for an intense ride through the espresso machine. The chocolate roast taste is pungent, aggressive, bittersweet, and long-lasting on the palate. But it is also very clean, succinct, not earthy or rustic. On top of this are intense florals - jasmine and sweet pea - lemon oil and rind, raisiny ripe fruit and red berries. The body seems bolstered by the intense cup flavors, and has the effect of satiny chocolate. It's fantastic! My preference is about 2 oz in 24 seconds, brew head temp right around 205 degrees. We are finding this also makes amazing Americano (espresso + water), which is no surprise. This can also be used as the "bright" component in a blend that tones it down a bit. For example 2/3 Brazil or El Salvador with 1/3 Ethiopiques.