This coffee has small beans. That's my first reaction. Every two beans of this coffee are about the same size as last post's Lobster Butter Love. That might explain why it was so _expensive_, too. It was $21 for 12oz, where Lobster Butter Love is $16 for 16oz. I bought it for my dad, who isn't a fan of light roasts, so I was happy to pay up.
I wanted to show him a more dynamic coffee with more fruity flavors and origin characteristics. I heard from James Hoffman's YouTube channel that Ethiopian origins are a good origin to show people who are not used to fruitier, more acidic single origin coffees, which tracks with my logic. Ethiopian coffee often has notes of peach, and peach is much more approachable than, for example, more citrusy Central American origins.
I think I was right. I also was experimenting with my new Aeropress, which I bought to just make normal coffee at home instead of espresso. Although, I guess Aeropress makes Aeropress coffee, a slightly more concentrated coffee. I've been diluting it.
However, the first time I made this Ethiopian coffee, I used my Cisco Bodum French Press Travel Mug. I am not crazy for French press - this is my second time making French press this year. Last time, I used an Hyperion Honduras Ariel Funez Honey, which had a claimed notes of Apricot. The apricot was very present then, and similarly, the peach and persimmon was present now. But also present was this papery mouthfeel and drying finish, which I just did not find satisfactory. That same mouthfeel and finish was present again.
Opening the bag, the first thing I noticed about this coffee was the aroma. The barista who sold this to me mentioned that that was a defining feature of the coffee. Typically, light roasts don't have the strong coffee aroma that people are used to. This one definitely did.
This coffee claimed notes of peach cobbler, persimmon, cara cara orange, and honeydew melon. I didn't find cobbler. I did find persimmon, with peach alongside it.
I can imagine I would've hated this as espresso. The aforementioned Honduran had this terrible acidity, which Maria accurately identified as the apricot notes. They were much milder in French press.
The persimmon was a very enjoyable flavor in the coffee. I didn't find the cara cara orange or the honeydew melon. I think the cara cara orange was meant to explain the fruity flavor without the acidity. It was very fruity. I can't explain the honeydew melon, but I will say the coffee was very smooth and pleasant.
I did screw up the Aeropress once, and got a sour, underextracted cup. But that speaks to the hand of the barista, not to the bean. I'm glad I've got the Aeropress and the Baratza Virtuoso+. Despite the grinder not being perfect, it is very high quality, and I really appreciate Ross for giving it to me for free.
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