Recipe

12.5g to 225g at 95. 700 microns (ZP6 5.0)

Notes

The Dembi and Karimikui are big winners and are great representations of a natural Ethiopian and washed Kenyan. The Dembi in particular shines for being so fruit forward with very little funk. 7/10 at least.

The El Socorro is bad and clearly underdeveloped. 2/10. Need to find a recipe that can at least not be dumped. I think I just got a bad roast, since I’ve seen others say great things about this one.

Dembi

• Dry aroma — distinctly of blueberries. Cooked berries or berry jam?
• Wet aroma — more stewed, sweet berry. No real funk detectable.
• 4 minutes aroma (break crust) — same but more intense, definitely jammy now.
• 4 minutes taste — strongly of berry. Mild acidity, low funk, high sweetness. More jammy than fresh fruit due to low acidity.
• 10 minutes taste — getting a little flat. Sweetness seems to be getting replaced by a kind of muddiness. Getting more and more weirdly intense to the point of undrinkability — can’t overextract this one.

Karimikui

• Dry aroma — sweet tomato, some kind of tart berry. Raspberry? Definitely had a savory note.
• Wet aroma — berries still very strong.
• 4 minutes aroma (break crust) — still strong berry but savoriness is increasing. Implies that we should cut extraction to reduce savoriness.
• 4 minutes taste — tastes more savory than it smells. While the Dembi tastes strongly of berry, this is both brighter and more savory. High acidity, moderate savoriness, high sweetness. More like fresh berries.
• 10 minutes taste — still bright but rounder around the edges. Savoriness is more dominant. Still tastes quite good — this one can be pushed hard, but might not WANT to as it leans into the savory notes and away from the red berries.

El Socorro

• Dry aroma — like hay. Not promising.
• Wet aroma — no real smell.