Coffee makes a great gift, and I am lucky to be on the receiving end of it from time to time. My lovely friend Jennifer picked this bag up for me from The Foundry while on a work trip to Tyler, Texas. She asked me if I had tried this roaster before, and when I told her I hadn’t, she positively beamed and said how glad she was to find a coffee I hadn’t tried yet! I’m glad I could make her as happy as she made me in that moment. 😉
Sorry about the stain on the bag in the picture; this bag was in the direct path of a bit of espresso slinging in my kitchen!
Whole bean: These are heirloom beans, so they’re smaller and denser than most. Be sure to adjust your grinders accordingly if you’re grinding heirloom varieties – they require a coarser grind than “normal” coffee beans in order to hit the same extraction rate in pourover methods. These beans had a mild berry aroma to them along with a whiff of plastic (which I find common with natural-processed Ethiopian beans). Once ground, the plastic scent was overtaken by intense berry notes.
V60: Floral and thin. Very light cup with character. The bright, flowery notes were okay hot, but I think this might be even better over ice; it seems like it would be quite refreshing.
AeroPress: I couldn’t drink this straight out of the AeroPress – it was too strong for that. Once I added some water though, it smoothed out, though there seemed to be a hint of cleaning product to its aroma. I couldn’t quite place it! (And yes, I am sure it wasn’t soap residue or something like that.)
Chemex: Now we’re talking. This coffee had a honey-like mouthfeel with a lovely aroma of clover honey to the brew. It was not particularly fruity or sweet, but it was pleasant.
French press: This was my favorite method for these beans. I tasted caramel, butter, and berries. Lovely richness that lingered on the palate with a balanced aftertaste.
Summary: I typically expect natural-processed Ethiopian coffees to scream fruit (raspberries, blueberries), and maybe a bit of chocolate. This one didn’t quite fit the stereotype, which was a nice surprise. The french press method yielded the tastiest and most complex coffee for my taste, but it was also good in a Chemex for those that prefer milder and more straightforward coffee.
From the roaster: Blueberry cobbler, floral, viscous
This particular coffee is not available online from Pinewood’s website, but I’ve included a link to their online store.
Review conducted 18 days post-roast.