Producer: Hambela Coffee Estate
Region: Guji, Oromia
Certification: Organic
Variety: Indigenous heirloom cultivars
Elevation (MASL): 1900 - 2200
Processing: Natural
Body: Heavy
Acidity: Medium
Okay, so I am new to roasting my own coffee and how very different the flavors can be, even from the same country. I had previously gotten beans from the Suke Quto farm in Ethiopia. I loved it. Super mellow, easy to drink in my lattes. Then I decided to try this variety. At first, I did not like it. The smell was indeed fruity. The taste was different. And then like a person who can't stand hoppy beers or dry wines initially, I started to appreciate the flavor. I learned to roast it a little darker, but not too dark. And now I love it. That said, it's distinct and for something a bit more mellow, I am trying something else for my next two batches of beans (headed to Indonesia and Costa Rica I believe).
Just FYI that I use the Fresh Roast SR540 to roast the beans and am running it with the settings at 9-9-9 for the first minute or two, dropping the fan level to 7 (so 7-9-8), and then at first crack or maybe 30 seconds later at around 4 minutes, I bump the fan back up to 9 (so about 9-9-4). For those not using this, 9-9-9 refers to fan speed-heat setting-minutes to roast.
