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A velvety textured shot, bittersweet and fruited, with a long lasting finish. Chocolate coated blueberry, raspberry laced truffles, cherry liqueur, and creamy bittersweet ganache. Full City to Full City+. Good for espresso.
Version 2.0 was blended with espresso in mind, and what a lovely espresso it makes. (After all, it is a blend of Ethiopian coffees!) I try not to judge espresso by how it looks, but I felt fairly certain this year's version was bound to be a knockout before taking my first sip. Watching the velvety textured liquor fold into itself when pulling a shot, I found myself transfixed by the visual parallels to pouring chocolate syrup! For espresso, I'm sticking with Full City to Full City+ roast levels as the recommended range for this blend, the outer edge allowing for just a few 2nd snaps. Anything lighter than this and you wind up with shockingly bright acidity. This might suit some, but I found it to be far too puckering given the wet process component that's been added in (currently 1/3 washed, 2/3 natural). Right around Full City (around 30F post 1st C) is where I find a nice mixture of bittersweetness and fruit paired in the shot, berry and softer stone fruit notes, and some tangy fruit flavors as well. There's even a hint of florals at this roast level that is mostly lost when taken to 2nd Crack. This makes an incredibly creamy-textured shot, with a thick layer of brown-speckled, golden crema crowning the liquid. But flavor's what's important, and 2.0 is so different than any other blend we have. Fruit flavors are experienced through a bittersweet lens, dark fruit notes are jammy and sweet, rolled into robust bittersweet flavors that have a lasting impact on the finish Stepping out a little farther on the flavor branch, I pick up on notes of dried blueberry covered in dark chocolate, cherry liqueur, raspberry laced chocolate truffles, and creamy bittersweet ganache. Full City+ (FC+) flattens out the acidity, but berry notes still manage to leave an impression amidst bittering roast tones that bring out more of a roasted cacao nib bittering quality. I recommend letting your roast rest for at least 24 hours to off-gas, but this blend might find it's peak closer to 48-72 hours post-roast.
Our latest version of "Ethiopiques 2.0" is a blend of wet and dry processed Ethiopias that melds the body and fruit tones of these particular ingredients, with the bittersweet chocolatey flavors that come with darker roasting. For those who appreciate both, it's a match made in heaven, and I think you'll find the dark-toned fruits to be quite complimentary to the moderate level of cocoa roast flavors that comes with Full City to Full City+ roasts. The current blend (August 2023) is 1/3 wet process Ethiopia, which brought a slight floral aroma to the chocolatey low tones and fruits that find equal footing. That said, the wet process ingredient was chosen based on body and sweetness more than anything else. Full City is a good starting point, or roughly 30F post 1st Crack if your roaster has a thermocouple. You also achieve a fairly uniform roast coloring at this roast level, but being all dry process coffees, you should still expect some variation. Full City+ roasts will tone down the fruit quite a bit, and is where I think this Ethiopian blend works for milk drinks. But at Full City, the fruits are a little too wild for a cappuccino or latte in my opinion.
Region | Limu and Guji, Ethiopia |
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Processing | Dry Process (Natural), and Wet Process (Washed) |
Drying Method | Raised Bed Sun-Dried |
Lot size | n/a |
Bag size | n/a |
Packaging | GrainPro Liner |
Farm Gate | Yes |
Cultivar Detail | Heirloom Cultivars |
Grade | Grade 1 |
Appearance | .7 d/300gr, 15+ screen - I did spot a few partial quakers in my roasts |
Roast Recommendations | Full City to Full City+ |
Type | Farm Gate, Sweet Maria's Blends |
Recommended for Espresso | Yes |