Ethiopiques
By standard cupping methods for brewed coffees, these ingredient coffees are mellow enough, but extracting this blend in an espresso machine produces something quite different, and very intense. The dry fragrance has citrus and tropical fruit suggestions, over chocolate notes. The wet aroma follows in the same footsteps, with more clarification of fruited notes, raisin and plum, with slight acacia floral hints. The espresso shot is surprisingly syrupy. The chocolate roast taste is pungent, aggressive, bittersweet, and long-lasting on the palate. But it is also very clean, succinct, not earthy or rustic. On top of this are intense florals – jasmine and sweet pea – lemon oil and rind, raisiny ripe fruit and red berries. The body seems bolstered by the intense cup flavors, and has the effect of satiny chocolate. It’s fantastic! As usual I preferred longer pulls at around 202 initial brew head temperature. We are finding this also makes amazing Americano (espresso + water), as well as brewed coffee. These are all current-crop coffees folks, showing no age. And it can be used as the “bright” component in a blend that tones it down a bit. For example 2/3 Brazil or El Salvador with 1/3 Ethiopiques. The Roaster suggests you try the Full City roast as this roast preserves the qualities associated with Ethiopian coffees while allowing enough body to cut into any milk – espresso combination you so desire.
