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Sweet Maria's Ethiopiques Blend
By standard cupping methods for brewed coffees, these ingredient coffees are mellow enough, but extracting this blend in an espresso machine produces something quite different, and very intense. The dry fragrance has citrus and tropical fruit suggestions, over chocolate notes. The wet aroma follows in the same footsteps, with more clarification of fruited notes, raisin and plum, with slight acacia floral hints. The espresso shot is surprisingly syrupy. The chocolate roast taste is pungent, aggressive, bittersweet, and long-lasting on the palate. But it is also very clean, succinct, not earthy or rustic. On top of this are piney resinous notes, lemon oil and rind, raisiny ripe fruit and lavender flowers. The body seems bolstered by the intense cup flavors, and has the effect of satiny chocolate. It's fantastic! As usual I preferred longer pulls at around 202 initial brew head temperature. We are finding this also makes amazing Americano (espresso + water), as well as brewed coffee. And it can be used as the "bright" component in a blend that tones it down a bit. For example 2/3 Brazil or El Salvador with 1/3 Ethiopiques.
Region: All Ethiopia Coffees
Grade: Grade 2
Processing: Wet Process (Washed)
Appearance: .2 d/300gr, 17-18 screen
Varietal: Heirloom Varietals
Intensity/Prime Attribute: Bold Intensity / Intense and tangy chocolate, accented by brighter fruit notes, citrus oils, tropical
Roast: This blend works well at Full City. I would not take it to 2nd crack unless you feel it is too bright at FC roast. Lighter roasts have a tongue-grabbing brightness ...very nice, if you can handle it.