Review: Klatch Coffee Panama Altieri Washed Geisha (Rancho Cucamonga, California)

Regular readers of this blog know that I’m a fan of Klatch. I don’t order from them very often, simply because there are so many great roasters out there to try, but I’ve never had a cup of Klatch Coffee that I didn’t like. Some of their roasts have been among my favorite cups of coffee EVER.

I recently got an email alert that Klatch was offering a sale on Geisha coffee, and it took me approximately 0.02 seconds to click the link to start browsing! The price of this coffee has been reduced from $39.95 to $29.95 for 8 ounces… it’s still expensive, clearly, but I thought it would be worth a try. Klatch has clear notes about roast dates for coffees this special – this Panama Geisha is only roasted on Mondays, and I have a feeling it won’t be offered for very much longer. I ordered this coffee the week of May 1, and at the time they were also offering a Panama Altieri Natural Geisha, but that’s no longer on the site. Jump on this ASAP if you want to try it.

Whole bean: Mild nutty fragrance that smelled like macadamia nuts and cashews, with a subtle note of tropical fruit. Papaya?

V60: This had a really mild but pleasant aroma, like just catching the barest whiff of perfume. Whispers of caramel and melon. This cup brewed for 2:30, and I think it could have used a finer grind for a bit more extraction, because the final brew tasted a bit bland and watered down to my palate. Not bad, but I was hoping for more flavor, especially for this expensive of a coffee!

AeroPress: Now HERE is the flavor I was wanting. Don’t you dare dilute this with any additional water! This brew was sugary, with notes of nectarine, and it tasted terrifically vibrant and alive.

Chemex: This method produced a coffee that was even more mild than the V60 cup. It had a hint of floral aroma, and it was sweet, but rather bland and plain. I don’t think I particularly care for this coffee in filtered pourover methods. With that said, I served this brew on a couple of occasions to Shutterbug (who usually drinks coffee with milk and sugar added) and he was able to enjoy this coffee with just a bit of sugar added (no milk). It is quite smooth.

Yes, I probably committed some kind of crime letting someone add sugar to a Geisha coffee, but everyone’s gotta start somewhere, right?

French press: Smooth, sweet, with lovely body and a delicious tangy finish. It reminded me a bit of nougat and brown sugar with a touch of tangerine. This was my second favorite method after the AeroPress.

Summary: $60/lb + shipping is quite the splurge for coffee, and I don’t think too many of my readers would be crazy enough to do this, but if this coffee sounds appealing to you, I’d encourage you to act now before it’s gone. I loved this coffee in the AeroPress, as it really brought out exciting flavors, but other methods produce smoother, more balanced cups. You won’t get a bad cup of coffee with this stuff. Is it worth the cost? I’d say for an occasional treat, yes.

From the roaster: “It offers a sweet fusion of melon, floral and raspberry aromatics. An enchanting sense of sweet floral aromatics. The flavors in the cup bring out notes of cantaloupe, peach, sugar cane, marshmallow, and a beautiful finish of floral nectar.”

Klatch Panama Altieri Washed Geisha

Review conducted at 4 days post-roast.

Review: Blue Bottle Coffee Bella Donovan (Oakland, California)

My lovely friend Chloé recently made an order from Blue Bottle for two bags of this blend, and she graciously let me have one of them to review. When I started dipping my toe into the world of craft coffee around 5 years ago, Blue Bottle was one of the first craft roasters I tried, and Bella Donovan was one of the blends I tasted at that time (Giant Steps being the other – I’m a sucker for musical references in my coffee naming, and that one evokes John Coltrane AND the Boo Radleys). I remember thinking the Bella Donovan was fine at the time, but that was also back when I brewed almost exclusively in a french press and I still added milk to my coffee (which I don’t do any more). I was looking forward to seeing what I thought of it now!

This probably wasn’t intentional on the part of Blue Bottle, but thanks to the naming, I had Donovan’s “Mellow Yellow” stuck in my head throughout the duration of this tasting, and for a few days afterward. The earworm was reflected in my tasting notes, as you’ll read shortly!

Whole bean: These beans were a medium roast, but with the barest hint of oily sheen to them. I get a little nervous these days when I see oil on the surface of beans, as it generally indicates the coffee is roasted darker than I personally like, but this was such a minuscule amount of oil that I wasn’t too worried. The beans smelled like cedar and clove.

V60: Throughout the tasting, in all brewing methods, even though I occasionally tasted notes of chocolate, the general feeling I got from this coffee is that it’s blended to taste like “coffee.” Since the Donovan track was playing on a continuous loop in my head at this point, I chose to assign treble and bass levels to each brewing method based on what I tasted. This V60 cup had some liveliness to it but was otherwise pretty generic.
Treble: 6 (out of 10)
Bass: 5

AeroPress: No additional water was needed other than what was used for brewing. Nice, fudgy flavor and consistency. Semi-sweet chocolate flavor abounded.
Treble: 4
Bass: 8

Chemex: Not too dissimilar to the V60 cup but a bit on the brighter side.
Treble: 7
Bass: 4

French press: Smoothest flavor but had the least amount of personality. Kind of murky.
Treble: 2
Bass: 7

Espresso: I was kind of underwhelmed with this coffee blend in the pourover brewing methods, but based on the nice result from the AeroPress, I had a hunch that it would make a decent espresso. I was right! The best shot I got from the bag had a lovely chocolaty flavor.

Favorite brewing parameters for this shot: 202 degrees F, 17.5 grams in, 35 grams out at a 25 second extraction.

With milk: Shutterbug tried a latte or two made with the Bella Donovan, and he approved. Not much else to say other than that, though!

Summary: I think this is a good middle-of-the-road coffee, either in drip methods or as espresso. If your tastes run to the more complex, fruity, floral, and distinctive side, you’ll likely be bored with the lack of layers, but this is a coffee that tastes largely like “coffee,” and won’t be offensive to most coffee drinkers. Blue Bottle describes the Bella Donovan as the “wool sweater of our blends – warm, comforting, familiar.” I think they hit the nail right on the head with that description. This may not be marketed as an espresso blend, but I think it shone best pulled as espresso. It also made a delicious fudgy coffee in an AeroPress.

From the roaster: red berries, milk chocolate, caramel

Blue Bottle Bella Donovan

Review conducted 13-14 days post-roast.

Review: Pinewood Roasters Ethiopia Beriti (McGregor, Texas)

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.

Pinewood Roasters Online Store

Review conducted 18 days post-roast.

Review: Patriot Coffee Roasters Ethiopia Yirgacheffe Idido (Lakeland, Florida)

From time to time, I get contacted by coffee companies who are interested in introducing me to their products, and I get pretty excited if it is a craft coffee company doing the talking. Such was the case when I got an email from Patriot Coffee Roasters, out of Lakeland, Florida. Take a look at their “About” page; I think you’ll clearly see the passion and dedication that is present in every word!

I had no idea what kind of coffee would be coming to my door (single-origin? blend?), as I don’t typically dictate gifts, but I was thrilled to open the box from Patriot to find this Ethiopia Yirgacheffe Idido. I love Ethiopian coffee, and the previous time I had tried an Idido coffee (from Novel Coffee Roasters), I was very impressed, so I couldn’t wait to crack this bag open.

Whole bean: hint of fruit in the aroma – raspberry? This almost smelled like perfume, in the best possible way. Definitely could smell hibiscus. My mouth was watering.

V60: This made a smooth cup with a hint of the perfume-like flavor I smelled in the whole bean form. Sweet but muted. This would make a great cup for newbies to Ethiopian coffee.

AeroPress: Very intense flavor, rich and satisfying. It was almost prismatic, the layers of fruit and floral flavor. Wowza.

Chemex: Delicate, like fruit tea. Sweet and fragrant. This had a whispery quality to it which I reveled in. If the AeroPress cup reminded me of Freddie Mercury’s intensity, this Chemex cup was more reminiscent of Sufjan Stevens’s hushed vocals.

French press: Richer flavor, but I felt this was unbalanced. Muddy texture and overall a less satisfying cup vs. the paper-filtered methods.

Summary: This coffee is delicious, and I rank it as the first real standout coffee I’ve had in 2017. I wouldn’t recommend it in a french press, but it makes a great cup when you use filtered methods. My personal favorite was the coffee that was made in the Chemex, because I really enjoy the subtle nuances of this origin, but it made very enjoyable cups in the Hario V60 and the AeroPress as well, depending on your tastes. Thanks to Patriot Coffee Roasters for the introduction – I’ll definitely be ordering from you guys again!

When I was writing up this review, I came across this entry on Patriot’s own blog regarding their cupping of this coffee. We agree that the french press doesn’t showcase these beans to their full potential, but they unanimously agreed that the AeroPress was the clear winner here. Potato, po-tah-to, if you ask me – it’s hard to get a bad cup of coffee with these beans!

From the roaster: stewed berries, hibiscus, nectarine, caramel sweetness, syrupy body

Patriot Coffee Roasters Ethiopia Yirgacheffe Idido

Review conducted at 6 days post-roast.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.

Review: Cartel Coffee Lab Ethiopia Kochere (Phoenix, Arizona)

When you think of airport coffee, you probably think of Starbucks, right? Well, if you ever find yourself in the Phoenix Sky Harbor International Airport, make your way over to Terminal 4 to visit Cartel Coffee Lab’s PHX location. As is typical when I travel somewhere new, when I arrived in Phoenix, I Googled “best coffee roasters in Phoenix” and Cartel was a name I saw come up more than once. It being the holidays, family time was the priority so I didn’t have time to run around all over town to seek out roasters, but I was thrilled to see that Cartel had this airport location and I was hopeful that their beans would be fresh. Happily, they were!

When I took this bag of their Ethiopia Kochere to the register, I asked for a bag to carry the coffee in, because at that point I had my bags of Stumptown Sleigh Ride and Ritual’s Day Drinker seasonal espresso in my purse and I was running out of room. The barista asked what other beans I got and when I mentioned Ritual in particular, I got this reaction:

Nothing like meeting a complete stranger and feeling understood. #kindredspirits

Whole bean: Blackberry, butterscotch, nougat. Incredibly fragrant cofffee.

V60: The first wave of scent that hit me was of dog. Not wet dog, and it wasn’t unpleasant, but it definitely smelled like I was holding a wriggly puppy in my arms! As the coffee sat a bit, I got notes of floral stem, grass, and caramel. I did unintentionally brew this coffee a bit on the long side (3:50 extraction). This is a pretty dense bean – adjust your grinders accordingly.

AeroPress: Quite sweet and sugary! No dog here. I didn’t need to add any additional water to this cup – it had a complex, dry finish that was very enjoyable.

Chemex: Bright, dry, puckery coffee. Caramel and blackberry in this cup. Tart.

French press: Richer and sweeter flavor than the other coffee methods, but still bright in taste. Hard to pinpoint flavors in this cup. I will say though that compared to the AeroPress cup, the french press coffee tasted oddly watered down.

Espresso: Since I liked this coffee so much in the AeroPress, I opted to experiment with making it as a single-origin espresso. I only pulled a few shots, but I got a lovely flavor of lemon and lilac with a sugary aroma.

Summary: Loved these beans brewed in an AeroPress. Also makes a nice single-origin espresso if you’re into bright, floral flavor!

From the roaster: Black tea with subtle tropical fruit and floral qualities

Cartel Coffee Lab Ethiopia Kochere

Review: Blue Bottle Kenya Embu Gikirima (Oakland, California)

Technically, I purchased this coffee at the end of 2016 and wrote up notes on it very soon after purchase, but I wanted to save the review to start the new year off with a bang, and Blue Bottle seemed like a good roaster to start this blog off on the right foot in 2017! This Blue Bottle review will actually be in two parts, as I bought this varietal both in whole bean form and pre-ground (gasp!). Yes, I broke the rule of just about every coffee geek and bought pre-ground coffee, but for a very good reason, as I wanted to see for myself if Blue Bottle’s Perfectly Ground really could live up to the taste of freshly ground coffee. More on that later, but for now, here are my notes on the whole bean version of this Kenya Embu Gikirima!

Whole bean: Honestly, I kind of forgot to observe this coffee’s notes, as it smelled great right out of the box and I was excited to start brewing. Oops! But it was quite fragrant, like caramelized sugar and tea and all sorts of good things.

V60: This brewing method made a cup that tasted like toasted marshmallows, with a slight “pithy” flavor like lemon pith. Not a very tart cup, but it had just a little bit of citrus bitterness to it. I did brew this on the long side (3:45) so perhaps a shorter brewing time would mitigate the pith.

AeroPress: A surprisingly smooth brew!! Caramel scent and flavor dominated this mug, with a tart finish like lemon candy to keep the taste buds interested.

Chemex: Grapefruit. Very tart and dry. My mouth was puckering.

French press: Very silky mouthfeel. Rich, sweet flavor with just a hint of brightness and tartness to keep things lively.

Summary: This coffee tasted best to me in the immersion methods, with the French press being my personal favorite, as I felt it had the best balance between sweet and tart.

Check back in a few hours for more on this coffee, this time made from Blue Bottle’s Perfectly Ground beans (their version of pre-ground coffee).

From the roaster: Cacao nibs, tea, citrus

Blue Bottle Kenya Embu Gikirima

Review: Redroaster Coffee Ethiopia Yirgacheffe Aricha (Brighton, England)

I had the great luck and pleasure of being able to spend just over a week traveling in southern England earlier this year. One of my destinations on this trip was the seaside city of Brighton, and the weather really was idyllic during my visit: sunny, breezy, and comfortable. My sunglasses got a lot of use — not something I expected to happen in England!

There were several coffee shops that popped up on my radar to check out, but I was limited on time, so I chose to visit the Red Roaster Coffee House because of the good reputation of their beans, and it happened to be a short walk from the B&B where I was staying. Upon walking in, I felt immediately comfortable – it was an airy, spacious shop, with lovely round tables and antique looking coffee decor lining the walls (including some vintage equipment). I ordered a Colombian coffee made as a pourover, and it was delicious – a nice slightly minty, chocolaty bite prevailed in this brew. My only quibble was that they served the coffee to me in a glass (like the kind of glass that I would get at a pub). It looked attractive, but the coffee cooled down much more quickly when served in a glass vs. when served in a mug/thick ceramic. By the time I got to the end of my cup, it was quite cold.

I opted to get these Ethiopian beans as they were the freshest they had available. There actually was an issue with the stamped roast date; it was stamped as roasted on August 22, but according to the baristas, it was actually roasted on September 1. I opted to trust the baristas on this even though I was a bit nervous about this. I ended up doing the tasting on September 16, so I hope they were correct! The coffee seemed decently fresh, so I am inclined to trust them.

Whole bean: almond, amaretto, licorice, peach

V60: Bitter at the forefront – too long of a brew (at 3:20)? When I tasted it again 5 min later, the coffee had smoothed out some but it was still quite a punch to the face. Assertive. Thick. No fruit flavor; mostly tasted of black licorice.

AeroPress: DARK hot chocolate. So sweet and smooth! Shocking, especially compared to the V60 cup! Peach on finish.

Chemex: Caramel on the front. Amaretto on the finish.

French: I just wrote “complex” in my notes with no other details. I’m gonna guess it was pretty confounding.

Summary: I have had a lot of Ethiopian coffee over the past few years, both natural- and wet-processed. This coffee was unlike any other Ethiopian coffee I’d had before, with its unexpected flavors of licorice and stone fruit combined with almond/amaretto. It was a nice reminder to not just assume all Ethiopian coffees will fit a narrow flavor profile (berry sweetness for natural-processed; floral/citrus for washed varieties).

From the roaster: No flavor notes provided by the roaster.

Redroaster Coffee doesn’t appear to sell their beans online, but you can find them at their cafe in Brighton, England, or contact them about wholesale orders through their website.

Review: James Coffee Company Night Owl Espresso Blend (San Diego, California)

I’ve considered getting a hand grinder for making coffee when I travel, but I have yet to do so because for me, part of the excitement of traveling is trying things I can’t get at home. In the case of coffee, this means trying local coffee shops and seeing what roasters they carry. On my recent trip to the San Diego area, Shutterbug and I found ourselves in Escondido on a Sunday morning and hopped on Yelp to find a coffee place that was open. One particular place, called Culture Craft Coffee and Espresso, caught our eye. Interestingly, we discovered it is located inside of a Lexus auto dealership! Yelpers gave us very detailed instructions on how to find the place, for which we were grateful (what floor to park on, what floor to take the elevator to, etc.).

Once we were in, we were helped by a friendly man who seemed very happy to talk coffee with me once he saw me eyeing the bags of James Coffee Co. beans that were out on the counter. I ordered an Americano to go, as we had someplace to be shortly. What I wasn’t prepared for was the explosively sweet, comforting flavor that filled my mouth when I took my first (and second, and fourteenth!) sips from the cup. Oh my goodness. The cup was filled with the aroma and flavor of caramel and brown sugar. If I didn’t know better, I would have sworn someone snuck a bit of toffee into my cup. I don’t typically drink Americanos, but it definitely was the best Americano I’ve ever had!

After arriving home the next day, I called the coffee shop to ask what beans they had used in that magical Americano, and the person on the other end told me it was the Night Owl Blend from James Coffee Company. He didn’t seem fazed at all when I said I had the best Americano of my life at their shop – made me wonder if it’s something they hear a lot? 😉 In any case, I made an order from James as soon as I was able.

Whole bean: Rich, chocolaty, toasty aroma.

Espresso: I wasn’t quite able to replicate the brown-sugary flavor I had at the shop, but my equipment (Baratza Vario grinder + Quick Mill Silvano machine) created some delicious shots that were heavy on the chocolate, and were very tasty in their own right.

Favorite parameters: 17 g in, 32 g out, 203 degrees F, 24 second pull. I wrote in my notes, VERY CHOCOLATY!

With milk: This got a thumbs-up from Shutterbug. Chocolaty espresso + steamed milk = can’t go wrong.

AeroPress: Smooth result in the cup. The flavor was not particularly distinctive or interesting, but it was pleasant.

French Press: Just for fun, I tried this in a press pot. Like the AeroPress, it was smooth, but rather bland brewed this way compared to how it tastes as espresso.

Summary: This is a pretty terrific espresso if you enjoy chocolate/caramel/toffee flavors. It’s great straight or in a latte! I think these beans shine best when brewed as espresso; it’s perfectly pleasant though brewed in an AeroPress. This would be a great bean to use if you don’t own an espresso machine but would like to make a coffeehouse-style drink at home.

From the roaster: Organic blend of rich heavy bodied coffee with dark notes of hazelnut and maple syrup.

James Coffee Company Night Owl Espresso

Review: The Missing Bean Unbirthday Blend (Oxford, England)

This tasting is a direct result of me getting to spend a little over a week in a dream destination for me (England) so though I’m going to remain as objective as possible about the coffee, I can’t help but smile when I think about just about everything related to this journey. Rose-colored glasses alert ahead!

This trip was an opportunity to see family in London and to bask in the ephemeral beauty of live music. In between concerts, I got to spend a day and a half exploring the city of Oxford. What a stunning, gorgeous place. I am incredibly envious of all those who get to live in a city that is such a feast for the eyes! I won’t bore you all by recounting every jaw-droppingly beautiful sight I saw on my visit, but there were many. However, my favorite part of my time in Oxford was getting to spend time at a pub with my friends Mark and Katie. Katie had previously tipped me off that I needed to check out a particular coffee shop in Oxford called The Missing Bean, so that was one of my first stops the morning after I arrived. At their cafe, I enjoyed two double espressos that had a lingering, decadent flavor of toasted marshmallows and honey.

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That’s one happy coffee geek pictured. Good grief, my right hand looks HUGE! Am I a fiddler crab??

Later that same evening, Katie and Mark surprised me with a bag of this Unbirthday Blend, which made me so happy because I hadn’t purchased any beans at the shop and the roastery (on the other side of town) had closed before I had an opportunity to get there. I misread the label initially and thought it said Unhappy Birthday Blend, and I got rather excited until I re-read it and realized it wasn’t a Smiths reference. Oops.

(Just a thought to the Missing Bean: I’m sure there are probably copyright issues involved with doing this, but how cool would it be to name your blends after songs by Oxford bands/musicians? OX4. Morning Bell. Hot Fruit.)

When I did this tasting at home, I was a bit under the weather with a head cold, so I probably didn’t get to really experience the full flavor/aroma of this coffee.

(Spoiler alert: It was still massively enjoyable!)

Whole bean: I didn’t look to see what the blend consisted of before opening this bag, but I could pick out the scent of natural-processed Ethiopian beans with no problem. That berry brightness is so distinctive that there is no hiding it! I also smelled caramel, dark chocolate, and blackcurrants, particularly once the beans were ground. What a deliciously intense aroma!

V60: I made this twice, and at both a 2:40 and 3:10 extraction, the resulting brew was a bit less flavorful than I had hoped. The scent of the ground beans was quite sweet, but the coffee had a bit of a flavor like lemon pith (moreso with the shorter extraction time). However, the coffee did smooth out in flavor as it cooled.

AeroPress: This was my favorite method for these beans. I actually “ooooh”ed in the kitchen when I took my first sip of this brew! Beautiful caramel/butterscotch flavor in the cup, with a lovely touch of blackberry flavor to brighten up the brew and keep it multi-dimensional. This cup highlighted what I like about good blends – making a good coffee blend is like adjusting the treble/bass levels until you get just the right balance of sound out of your stereo. Don’t dilute this AeroPress concentrate with water, as the coffee was perfectly balanced and richly flavored straight out of the brewer. I tried this the way I always brew with the AeroPress (regular method) but I suspect if you use the inverted method, it would be even better.

Chemex: Clean, sweet aroma at a 4:00 extraction, but this method had the same issue for me as the Hario V60 – I think it’s just tricky using a pourover method in this case to extract all the full flavors this blend is capable of. I was left wishing for a bit more dimension.

French press: After tasting the AeroPress cup, I had high hopes for this brewing method, and it didn’t disappoint. It was a delicious blend of tastes – I couldn’t pick out any one predominant note but it was lively and kept me sipping to try and figure it out. Dangerously addictive, all these layers of flavor. It’s like one of those songs that you can listen to repeatedly without getting bored.

Summary: This blend shines beautifully in immersion methods. Caramel and berry flavors are the main highlights, and it’s an absolute stunner in the AeroPress. Thanks to The Missing Bean for adding to the list of things I adore about Oxford… the architecture, the history, the music scene, the people… and now, the artisan coffee. I hope to have a chance to return in the future to try some of your single-origin coffees!

From the roaster: No tasting notes on the bag or the website, but the bag does state that the Unbirthday Blend is a combination of Ethiopia Sidamo Guji, Guatemala Fedecocagua, and El Salvador El Engenio.

Sadly, The Missing Bean does not sell their beans online, so you’ll have to trek to Oxford to get their beans. I wish I didn’t live so far away!

The Missing Bean

Review: BeanFruit Coffee Company Ethiopia Sidama Guji (Jackson, Mississippi)

This is the second of two bags of coffee I had the pleasure of receiving from the BeanFruit Coffee Company, based in the Jackson, Mississippi area. Their Kenya Nyeri Chinga Peaberry really knocked my socks off, and I was excited to see how this washed coffee from Ethiopia compared; I do have a soft spot for African coffees!

Whole bean: These beans had a sweet scent like clementines. Lovely!

V60: Brewed at a 3:00 minute extraction, this was a balanced and not overly sweet coffee that had a nice, bright, lively citrus tang.

AeroPress: Pure joy in this cup. As a concentrate, it was sweet, floral, and full of fruity/citrus flavor, with no bitter or unpleasant flavors whatsoever. It was like drinking the sort of sunshine you feel on a beach vacation!

Chemex: This coffee had an rich aroma reminiscent of heavy cream (though not the flavor of cream). Delicate flavor of honeysuckle with an orange-juice finish; beautifully balanced and complex. I loved this.

French Press: Slightly less sweet of a coffee than what resulted from brewing it in a Chemex; more tart, piquant flavor with a fuller-bodied texture.

Summary: Another winner from BeanFruit! If you enjoy citrus flavors in your coffee, this will definitely be your bag. These beans were especially outstanding brewed in the AeroPress and the Chemex.

Disclaimer: I received this product gratis in exchange for a fair and honest review. Even though I received this for free, I treat and test it the same way as if I had paid for it out of my own pocket.

From the roaster: Juicy, tangerine, caramel

BeanFruit Coffee Company Ethiopia Sidama Guji