Ethiopia Yirgacheffe Chelba OCR Natural (Green)

coffeehorse

hey C-man, was roasted on a sample roaster (possibly a probat) and done as a SCAA standard cupping, apart from 3 bowls were ground per coffee instead of 5. http://scaa.org/PDF/PR%20-%20CUPPING%20PROTOCOLS%20V.21NOV2009A.pdf That should give you insight into the process - or google CoE/SCAA cupping. essentially it was 3 bowls times 10 coffees, all blind cupped. Having said that, the Chelba was so distinctive that I guessed it having had one sniff of the dry aroma - I'd not tasted it before but had read the description on MinistryGrounds.

Brett_H

Beans arrived today. Looks like an expert packed them. Thanks Paolo... I'll roast some towards the end of the week adn start tasting.

C-man

Thanks CH interesting, I don't understand how the cup light roasted beans only less than 8 hrs old? but I guess they know what they are doing.

Paolo5

Brett H wrote:

Beans arrived today. Looks like an expert packed them. Thanks Paolo... I'll roast some towards the end of the week adn start tasting.

Hi Brett, I hope that you get all flavours EXCEPT for the brake fluid one that I got..... Cheers, Paolo

Brett_H

Paolo5 wrote:

Hi Brett, I hope that you get all flavours EXCEPT for the brake fluid one that I got..... Cheers, Paolo

LOL... If I only get that flavour Ill donate them to the work stash!

Brett_H

Holy sugarcane and.... Strawberry... Or raspberry... Can't work it out yet! First cup and only 4 days post but this is a cool coffee. I can tell why it seems to polarise people... My wife doesn't like hers. Loves the sweetness but not the flavour. There is some chocolate under the other flavours that will no doubt come to the fore with age so Ill attempt to trick the wife next week with another dose! Thanks Paolo for passing these along instead of leaving them to rot as Ive done in the past. Lesson learned... If I don't like a bean, I'll attempt to pass them along!

C-man

It will improve a lot from 7-14 days I told you it was a good bean, just TONS of chaff how did you roast it?

Brett_H

C-man wrote:

It will improve a lot from 7-14 days I told you it was a good bean, just TONS of chaff how did you roast it?

I used the KKto and almost drowned in Chaff. I'm loving this... I don't know of it will last to day 14. Guests last night for a birthday party and a take it or leave it coffee drinker downed the first and demanded a second so I'm not alone. Tons of Crema and a great mouth feel also.

C-man

I meant how dark did you roast it? I have tried it very light and it was more fruity, full of berries and darker into second rolling crack going off like fireworks, that was good too but after 2 weeks the beans went oily looking but still tasted good.

Brett_H

C-man wrote:

I meant how dark did you roast it? I have tried it very light and it was more fruity, full of berries and darker into second rolling crack going off like fireworks, that was good too but after 2 weeks the beans went oily looking but still tasted good.

Right on the first snaps of 2nd crack. No oil yet almost 1week post but lots of choc and... Yes... Strawberry!

Brett_H

Update: double ristretto short black 1 week post is possibly my favourite coffee this year... Anywhere! It is so smooth and brown sugar sweet now yet so lively and fruity. How is this possible ? It's a conundrum in a cup!

C-man

Brett H wrote:

Update: double ristretto short black 1 week post is possibly my favourite coffee this year... Anywhere! It is so smooth and brown sugar sweet now yet so lively and fruity. How is this possible ? It's a conundrum in a cup!

It just gets more what I call "Jammy"

coffeehorse

Its actually fairly typical of the natural process, where the fermentation of the fruit on the bean leads to the boozy/manure/funky/winey cup characteristics. These are obviously of greater or lesser appeal than choc usually is... much more polarizing.

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