ok...i'm working on posting something of more substance, but i am super busy right now with work and have two co-workers from other SH offices in kigoma right now.

SO, in the mean time, what is everyone's favorite single-origin east african espresso shot?

for me, i have enjoyed naturally processed ethiopian coffees for their sweetness and fruit-forward characteristics. they are still, however, just a little bit too much for me as an SOS. the best i african i can remember tasting was one of the winning horizon lots in last years' rwanda golden cup: chocolate, raspberry with a hint of citrus.

anyone else?

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Replies to This Discussion

I agree that the Ethiopians can be too sharp as a straight shot. However, we have a natural Sidamo that just rocks in a macchiato .

Have you tasted the Kanyovu as a shot yet? We just cuppped our first samples yesterday. Holy Hell... it's good. Probably too bright as a shot though.
I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.
DO IT! I'm curious. I miss you man, how's the UgMug?

Miro Lomeli said:
I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.
We're doing pretty well. Recently I've been crazy busy. Two or our employees decided that they want to compete in the GLRBC, and I have been trying to train with them like crazy. I think they'll do well, I'm really excited for them :o).

Other than that, were just trying not to freeze our ugly butts out here in Ypsi. :oD




Stephen Vick said:
DO IT! I'm curious. I miss you man, how's the UgMug?

Miro Lomeli said:
I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.
Hey Stephen, I hope you're doing better and enjoying your time down there. We're almost in the same time zone now.

We're digging into our new Ethiopian coffee from the Idido mill. We have two roasts of that coffee, a very light (cupping light) for french press/filter and a dark for SO espresso. The dark as a straight shot is fantastic. Sure, it's not as balanced as our espresso blend, but the aromas are astounding. Strawberries all over the place with a sweet bergamot finish. Oh, and Stephen, did I mention the mouthfeel... ;-)

I can really recommend to try out some light roasted Kenya, brewed as espresso, but made into an americano. As an SO shots our light roast (end of first crack) is almost undrinkable on it's own. Like biting a lemon. But in the americano the acidity gets balanced and the aromas really stand out. Much more than on french press. And of course you're free of the sometimes dusty particles from a french press.

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