Ethiopian Sidamo Coffee is a washed (wet-processed) coffee respected for its sweet complexity and floral aroma along with a very muted acidity yet a very full and rich body with tones of chocolate, wine and spice. The aftertaste is soft and bright.
Four small batches of Ethiopia Sidamo to be roasted to different roast level.
The popper which made it happen yaw...
First two batches was roasted till city plus roast, up to 6 mins. Would like to achieve the sweet, lemony flavour,
Second batch, I roasted it to full city. Time taken 7 mins. Achieving a full-bodied cup of coffee yet with the citrusy notes.
Last batch, tried something deliberate, Vienna roast. Trying to achieve hints of burnt sugar and earth, wild berries and clean floral finish.
The beans are being cured right now. I will be tasting of the coffees on day 3, which is this coming Saturday ;7 May. They will be prepared via dripper and i will blend part of the beans into an espresso blend.
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