Three days ago, I roasted three batches of beans: a Guatemala, something else and an Ethiopian. Namely, this Ethiopian, the Dry-Process Ghimbi. I was shooting for a Full City roast, no second crack. I roast in my workshop, and something else had my attention, and the next thing I knew, I had a rolling second on my hands. I quickly dumped the contents of my popper into the colander and placed on the fan. Oil everywhere. I almost pitched them, figuring them to be beyond hope. But, alas, I didn’t.
This morning, I cracked open the jelly jar and the aroma almost knocked me over. I ground for the Chemex in my Zass and brewed about 32 ounces. Filled my travel cup and one to drink while readying for work. Got about half of the one down, refilled and brought it along for the ride into work. The initial flavor was a rich, almost syrupy sweet blueberry. Nice! As it cooled to lukewarm, I got hints of oak, like the oak/tanin flavor of a fine Kentucky bourbon. Wonderful! Too bad that’s the last full roast I have of the precious. Wonders of coffee never cease. And thank you my sweet. That was the sweetest bean in the birthday pack. An absolute joy!
Solo Deo Gloria,