Ethiopia Organic Sidamo DP – Special Selection (Fero co-op)

We are at the tail end of the ’07 crop of Ethiopian coffees and this Special Selection Sidamo was one of the best lots from a less than stellar crop cycle. Processed using a labor-intensive method similar to the Misty Valley, this coffee has loads of character and a rainbow of bean colors at the Full City roast that we targeted for today. You may have seen our recent Tiny Joy newsletter that breaks down the whole Quakers in coffee phenomenon and this is the coffee that led to that newsletter. I spend a good bit of time culling out as many of these little light colored devils in the cooling tray but it is impossible to spot them all and some of them are even desirable for this cup to retain its true character. This coffee has wonderful blueberry notes and spice in a complex cup so we kept it in the City +/Full City range. That meant a final thermo-probe temperature of 440 and a roast time of 16:20. First crack happened around the 13:00 mark at 415 degrees. As a fun experiment try brewing a pot of this coffee with no lighter beans and then brew a pot with some of the lighter beans left in, there should be quite a difference in the cup characteristics and you might find that you like one better than the other.

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2 Responses to “Ethiopia Organic Sidamo DP – Special Selection (Fero co-op)”


  1. 1 farmroast

    Why does this coffee hit 1st crack at 415*(by your readings). Whereas most are right around 405* or less. Is there something unique about the release of moisture in this type of bean? And are there some changes that should be considered pre-1st. because of this?
    thanks,
    Ed B.

  2. 2 thompson owen

    i think it’s a typo more or less, and that it was around 405. I think the 1st crack was extended, occurred over a wide range. i always talk about “1st crack starts at…” which for me means adter a couple of early errant pops, you hear it start in earnest. so at 400 or 402 you hear a couple pops and at 405 it’s multiple simultaneous pops but not at the middle of 2nd crack. dry processed coffees can have a wide window from the start to end of 2nd and thats whats going on here. -tom

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