Roast Coffee Pairing #51: Ethiopia Dry Process v. Wet Process

The differences in processing method is something that we come back to over and over because it is one of the key things that determines coffee flavor. Here we have two Ethiopian coffees, one the dry process Weshi Jimma and the other a wet process Guji Oromo.  The dry processed coffee is emblematic of dry processed Ethiopian coffees, strongly fruited in both aroma and flavor, good body.  The wet processed coffee is less intense, more clear and clean, and sweet.  In this case the dry process coffee requires a bit more roast to develop the body and tone down the fruit so we roasted to a Full City level, final temperature of 437, 15 minute roast time.  The wet process was kept a bit lighter at City+, 428 degrees, and 14:30 roast times.  Remember to cull some of the lightest colored beans out of the dry process lot, before brewing to help sweeten the cup!

@Tom interesting

@Tom interesting clarification.

@Josh "Lightest colored beans" leaves room for interpretation. I wasn't thinking you meant quakers, which I (personally) always remove.

I suppose leaving in some "defects" is beneficial in the same way a little brettanomyces in wine could be: it adds complexity. If that's your thing.

re: Tiny Joy, it'd be great if you linked to the latest in this blog for the benefit of your RSS subscribers, rather than just dumping it here: http://www.sweetmarias.com/articles.php#tinyjoy

Hey, leave 'em in if you like

Hey, leave 'em in if you like to walk on the wild side. I brewed one pot with quakers and one pot without quakers and I preferred the quakerless brew. I also say cull out "some" of the quakers, generally I just pick out the absolute palest devils and leave the inbetweeners in there. By the way, I think a few quakers here and there don't quite qualify as "defects", oftentimes defects are easy to spot in the green but blend in once roasted so...who knows. We haven't quite given up on DP's all together here at Sweet Maria's but we have serious questions about them, see this month's Tiny Joy for more on that.

Good comment ... But that's a

Good comment ... But that's a pretty different situation - in fact every coffee needs to be treated as a unique set of circumstances. The range of different coffees, including a high percentage of defects and heterogeneity of all other kinds as well (size-shape, cultivar, age etc) in a Yemen is quite different that this Jimma coffee offered here. In fact I think the quote misrepresents George's experience too because we talked about this. He said he had separated a Mattari into 7 or 8 different types of coffee based on appearance, and found a HUGE range of flavors between each separation, but that ultimately the total mix was better than any separated batch... at least that is my memory of our conversation. -Tom

I'm not sure culling the

I'm not sure culling the lighter beans is good advice.

Via http://www.home-barista.com/home-roasting/defect-coffee-beans-what-is-ex...

"George Howell has given up on DPs. But before he did, he tried to sort a Yemen Matari. Every time he culled a round of defects, it tasted worse. This persuaded him that the taste of these naturals was entirely made up from defects and therefore hopeless; but for most other people, it means that it is a very bad idea to sort Yemen or DP Ethiopian coffees."