Five Elephant – Ethiopia Bifdu Gudina - Agaro, Kaffa
(Roasted on February 21st – <Light-Medium>)
Varietal: Heirloom
Harvest: December 2014
Producer: Oromia Coffee Farmers Cooperative
Union, Aprrox. 130 smallhold farmers
Process: Washed & sun-dried on raised beds
Elevation: 1800-1900 masl.
Flavor: Floral Notes of Magnolia with Citric Acidity, Plum Sweetness
and A Spicy Finish
I have chosen 95 degree celsius for all brewings unless
otherwise noted. I could start to taste the beans unfortunately 10 days after the roasting date.
- Tasted with V60 12/200gr with stirring, with a grind as fine as aeropress – i.e. just a little bit coarser than espresso: A very dominant citric acidity is very well finished with a soft earthy feeling which does not conflicts with the roaster notes as spicy finish. As time goes by it passes through a spicy feeling and stays really like a plum (not too sweet). My favourite in all methods I have tried.
- Tasted with Chemex 15/225gr (approx. 30/40 grind with Baratza Encore): The heavy spicy smell that you can easily get, just after grinding these beans is successfully projected into this brew's aftertaste. Plus the plum sweetness seems to be maximized. In contrast, the citric acidity is minimized.
- Tasted with Aeropress 18gr/250gr with a grind just a little bit coarser than espresso: The body is well dominated compared to V60 but the floral heaviness of the bean –thanks also to its freshness- is so overwhelming that all the entrance, first touch to the upper part of the tongue and the long term aftertaste became something really unique with the aeropress.
- Tasted with Kalita 20/300gr with a grind as fine as chemex in my experiment: The first hit is too acidic in my humble opinion with this grind size, so when I tried a little bit coarser but even grind, the result is a better and balanced extract. The spicy finish is very well defined and the strong floral notes and acidity is fairly softened.
Five Elephant – Kenya Kamwangi AA – Kirinyaga District,
Central Kenya
(Roasted on February 21st – <Light-Medium>)
Varietal: SL 34
Harvest: January 2015
Producer: New Ngariama Cooperative
Process: Washed & sun-dried on African beds
Elevation: 1800-1900 masl
Flavor: Vanilla and blueberry with a transparent creamy body and
citric acidity.
I have chosen 95 degree celsius for all brewings unless
otherwise noted. I could start to taste the beans unfortunately 10 days after the roasting date.
- Tasted with V60 12/200gr with stirring, with a grind as fine as aeropress – i.e. just a little bit coarser than espresso: The introduction is very soft and creamy and the aftertaste carries impressive vanilla notes. I may call a little bit too acidic for what's coming next to first creamy feeling.
- Tasted with V60 12/200gr with stirring with generally accepted standard as 17/40 in Baratza Encore: Better than finer grind size. More balanced but I am stil a little bit suspicious about what I am drinking. I may play with another variable controlling the extraction level.
- Tasted with V60 12/200gr without stirring with a grind as fine as aeropress – i.e. just a little bit coarser than espresso: Surely, a more balanced extract compared to my other V60 experiments. The creamy feeling, vanilla and acidity are all there in very balanced portions.
- Tasted with Chemex 15/225gr, with a coarse grind like 30/40 of Baratza Encore: My favourite result compared to all others. No detectable flaw exists and the citric acidity is comparisingly soft in this brew. For the body, it may be more visible and I think we can get this with 24/360 gr ratio.
- Tasted with Aeropress 12/175gr with a grind just a little bit coarser than espresso: Acidity is very well more visible than V60. It is the first feeling you get with or without slurping. Vanilla is still evident but blueberry seems to be hidden behind something. The body is more dominant compared to V60 results and it is really creamy consistent to the roaster’s cupping notes.
