I was amazed this morning, once again, by an African. Those beans just never disappoint!
This morning, it was the new Cameroon Caplami Java. I roasted it on Saturday evening, brewed this morning in the Chemex. The roast was a Full City, stopped somewhere around 440F, just before 2nd crack commenced.
The cup was alive with smooth, a hint of the earthy flavors Tom mentioned. There was also some of the cinnamon spice to it. A wonderful cup! I am continually amazed at the offerings, differences of African coffee. I just emerged from the workshop where I roasted two other Africans, equally different. The first was the Ethiopia FTO Harar Trabocca Oromia, roasted to a City roast, about 430F. The second was Rwanda Kinunu Bourbon, taken to a Full City, about 440F. I may crack the Rwanda tomorrow, that or else the El Salvador Orange Bourbon (roasted last night). Tomorrow will tell.
BTW – cleaning the Chemex is much easier with Cafiza. I dropped about 1 or 2 teaspoons worth in the Chemex, filled with hot water, and dumped some time later. Sparkling clean! The Chemex had too many places where you just can’t reach well without the brush you cna buy. I wanted to find another way. Bottle brushes just didn’t quite do it. Then I saw the Cafiza – BAM! Done.
Solo Deo Gloria,