- Rating: [rating:4/5]
“You’ve already won me over-in spite of me. So don’t be alarmed if I fall head over feet. And don’t be surprised if I love you for all that you are. I couldn’t help it — it’s all your fault.”
— Alanis Morissette
I’m back at the roaster after too long away, working my way through a care package just arrived from Sweet Maria’s. First on my roast list, a dry-processed Ethiopian Sidamo. This bean is Fair Trade Certified and Organic, and it bears a familiar name — Oromia — the same coop that processes the Fair Trade Organic Ethiopian Yirgacheffe we roast at Green Mountain.
I am head over feet for dry-process coffees… they’re simply one sweet surprise after another. Consider:
First cup — Fragrance of coffee-blossom, strawberries and rhubarb with a hint of peaches. Aroma while brewing leans toward cherries, plums and leather. In the cup, apricot and peaches with a subtle undertone of cocoa. Finish is short and a little sharp (it’s practically just out of the roaster.)
Second cup — More strawberries in the grounds, this time with blueberry, too. Brewing it offers dark jammy notes and leather. In the cup it’s blueberry, and more blueberry, and a hint of saddle leather. Finish is longer and sweeter and it leaves some caramel on the tongue.
Third cup — It’s rested now, and coming into its own. Distinct notes of raspberry and peach in the grounds, more peaches and spice on the brew. In the cup, cloved peaches, bittersweet chocolate and a finish that’s a little flinty, a little gamey and a little wild.
Mind you, that’s one roast, and three distinctly different cups of coffee. Each offers something new… a new aroma, a new flavor, a decidedly different finish. That’s dry-processing for ya.
Available (green) at Sweet Maria’s.