|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||2019 Arrivals|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.4 d/300gr, 15 -18 screen|
|Roast Recommendations||City+ to Full City+|
|Type||Sweet Maria's Blends|
|Recommended for Espresso||Yes|
With fresh Ethiopians rolling in the past couple of months, it's a high time for us to launch an all new version of Ethiopiques! This all Ethiopia coffee blend was our 17th Espresso Workshop blend, and due to popular demand has become somewhat of a standard for us, availability following the Ethiopian harvest season. This a high-toned espresso blend, complex, fruited, 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 a few Western cooperatives, ideal for espresso in our opinion as they tend to be stone fruit-forward and syrupy, rather than the delicate, tea-like coffees from the South. 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 along with juicy-to-dried stone fruit flavors, is one of the dominant characteristics of the cup. 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 packing sweet raw sugars and juicy fruit flavors, and extracting this blend in an espresso machine produces something very intense, sweet, and complex. The dry fragrance of City+ roasts have citrus and stone fruit suggestions, still prevalent in darker roasts too, but with an overlay of chocolate roast tone. The wet aroma is downright mouthwatering. Fruited notes are like fruits baked with brown sugar, plum and with mild floral hints. Our Full City roast smelled like stone fruit-infused dark chocolate bar. With all fresh ingredients Ethiopiques promises a clean sweetness in light and dark roasts, and excels using multiple brew methods. In that way, it's a true dual-use blend. At City+ a sweet nectarine note plays off tart stone fruit skins, mango, and fragrant berry. The sweetness is syrupy in both light and dark roasts and shows elements of unrefines sugars and canned fruits. Full City roasting develops rich dark chocolate flavors, with a nice layer of berry and stone fruit. It's one of my favorite espresso blends we offer, an intense shot when pulled short or long (and I prefer short!). The chocolate roast taste is pungent, aggressive, bittersweet, and long-lasting on the palate, as are fruited flavors that are fairly pronounced. Floral hints accent the cup, a perfumed aroma of lemon oil and star jasmine. Body seems bolstered by roast development, both City+ and Full City roasts producing a satiny mouthfeel. No surprise, Ethiopiques also makes an amazing Americano (espresso + water). Some customers use Ethiopiques as a bright, fruited blend component too - for example 1:1:1 Brazil, El Salvador, Ethiopiques. It's fantastic and such a versatile blend!