Ethiopia Gr 1 Dry Process Fara Sala
“City to FC: Outstanding, fruit forward coffee, berry notes, apricot, lychee, mango nectar, tamarind candies, syrupy, articulate clean. A wild espresso.” -Sweet Marias
Ethiopia Illubabor Baaroo Cooperative
“City to FC+: Well balanced, juicy, stone fruit, honeyed sweetness, floral and spice accents citrus-like acidity. Good for espresso.” -Sweet Marias
Ethiopia Dry Process Sidama Njori
“City to FC+: Loads of berry, caramel candy, cocoa powder, baked stone fruits, and citric tartness. A sweet bodied cup. Excellent for espresso.” -Sweet Marias
Ethiopia Agaro – Nano Challa Cooperative
“City to FC: White honey, mild fruits, and toffee almond. Cherry juice, citrus, and Earl Gray tea come through, along with a floral note.” -Sweet Marias
Ethiopia Sidama Dereje Station
“City to FC: Complex fruit notes, papaya, passion fruit, orange, kiwi. Pulpy citrus and black tea finish. SO Espresso.” -Sweet Marias
Ethiopia Dry Process Gr 1 Yirga Cheffe Dumerso
“City to FC: Bittersweet cocoa, mango, jackfruit, and melon to red berry jam with a long aftertaste. SO espresso.” – Sweet Maria’s
Ethiopia Dry-Process Chelelektu Yirga Cheffe
“City+ to FC+: Supremely sweet with strawberry, raisin, cherry juice, lychee, papaya, mango, jasmine, honeysuckle, cocoa powder finish.” -Sweet Maria’s
Ethiopia Organic Suke Quto
“City to FC: A transparent cup with jasmine tea, peach hard candy, juicy fruit flavors of green grape, asian pear and melon. Dark brown sugar and coffee cake at FC.”
Roasting Coffee – A Whirly Pop Experience
In a previous post, I detailed roasting coffee beans in an air popper, but issues with bean agitation and temperature control were the limiting factors. Some beans were burned because they didn’t agitate properly, or too much, which resulted in an uneven roast.