grantmichaels said:
I can't wait to try in in the morning. Here is an online review of the bean.
Washed processed Yirgacheffe is the taste of sunshine, botanical gardens, and happiness. This is from the Kochere subregion, which we highly anticipate the arrival of each year. This area grows some of the highest regarded and most expensive Yirgacheffe beans, and this is Grade 1 coffee (highest grade) grown around 6000 feet above sea level. This crop was packed in grainpro bags to seal in and preserve freshness.
Generally speaking, Yirgacheffe coffees have a floral and lemon flavor — sweet, juicy, bright, floral, tea, citrus (think honeysuckle, lemondrop, tangerine) -- and that holds true here, but there is an extra layer of flavors here that keeps it interesting. The flavor changes as the temperature of the coffee changes, which makes every sip fantastic. We downed our sample roast in record time. Two of us suggested kiwi, one said melon, one said peach. Citrus is present (lime, orange), and just amazing sweetness. Because it is so sweet, it makes it incredibly easy to drink, and is perfectly suited for iced coffee and cold-brew. Best when roasted light, I follow the same profile as a natural Ethiopia, although being a washed process coffee, this Yirg takes just a little more heat to keep up with that roasting curve. I barely take it past the first cracks, a City Roast. Just after the first cracks come to a complete stop and you've slowed the roast way down, I turn the heat down to where the bean temp is just stalling out right around 400 degrees, and I'm done. There's no earthiness, and no defective tastes. However, if you want to roast this as more of a medium roast you totally can. It holds its sweetness even though it starts to lose its complexity.
