RichardM wrote:
Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe. It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount. The missus really enjoyed her morning cup today too 🙂 On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit. Also roasted 300g Monsoon Malabar.
Yes RM - Yirgy, as with most of the fruity Ethiopians have a significantly different bean structure and thus will require quite dramatic adjustment of the grinder. I usually end up with having to use a significantly finer grind. Once dialled in though, it will perform very well as you note. Yirgy has a more vibrant acidity than other Ethiopians (partially due to the washed process and the way the coffee is graded at origin) making for a very clean cup. It's bright and refreshing. It is milder than other Ethiopians, but what it lacks in punch it makes up for in smooth, refined and very classy lingering finish. I'm surprised you are picking up dark cocoa (which generally come associated with a slight bittersweet taint) - I tend to get stone fruit (melon), honey and lemon through milk. Personally, I like to extract the Yirgy at a lower temp, say 91 to 92. Higher temps tend to affect some notes. I'd probably recommend Yirgy is best used straight without milk - such is it's superb sup profile. Back on topic - FAIRTRADE ORGANIC DOMINICAN REPUBLIC BARAHONA from the well respected FEDECARES COOP (now, that's a bean with tons of cocoa!)
