Ah, look at all that green gold. I’ve been roasting ALL DAY today. And by roasting, I mean taking green coffee beans and applying heat so as to cause a Maillard reaction, darkening the beans and making them fit for beverage preparation. Got it? Anything anyone else tells you is a filthy, filthy lie.
This is coffee from Ethiopia, over a dozen samples of winners from the Ethiopia Limited auction that I have been going on and on about. We’re cupping them tomorrow at the Tasting Room. It’s been fun roasting these coffees, but they are such delicate babies, and the quanitities are so small, and the samples so rare, that I am almost afraid to breathe on them wrong. When we cupped these for competition in Addis Ababa, the woman who ran the sample roaster at the Ethiopian Coffee Exporters Association was ready to kill me because I kept making her re-roast samples that were even a tiny bit off-spec (that, and I kept changing the codes we were using so that by the end every single coffee had about 4 different identifying codes that all had to be cross-referenced to figure out which was which, and only I had the sheet).
I’ve got a couple more hours to go here and then I am done. I’ll post about the cupping results tomorrow. I am very interested to see how people’s impressions of these compare to what the judges thought. Wish me luck staying sane.