Replies to This Discussion

Permalink Reply by Jay Lijewski (TacomaPenna) on November 18, 2008 at 9:49am

I agree that the Ethiopians can be too sharp as a straight shot. However, we have a natural Sidamo that just rocks in a macchiato .

Have you tasted the Kanyovu as a shot yet? We just cuppped our first samples yesterday. Holy Hell... it's good. Probably too bright as a shot though.

Permalink Reply by Miro on November 18, 2008 at 11:12am

I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.

Permalink Reply by Stephen Vick on November 19, 2008 at 3:48am

DO IT! I'm curious. I miss you man, how's the UgMug?

Miro Lomeli said:

I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.

Permalink Reply by Miro on November 19, 2008 at 3:45pm

We're doing pretty well. Recently I've been crazy busy. Two or our employees decided that they want to compete in the GLRBC, and I have been trying to train with them like crazy. I think they'll do well, I'm really excited for them :o).

Other than that, were just trying not to freeze our ugly butts out here in Ypsi. :oD




Stephen Vick said:

DO IT! I'm curious. I miss you man, how's the UgMug?

Miro Lomeli said:

I really like the Yirg, but i have to say, I'm really digging on the Kenyan. We just got a Kenya French Mission Varietal. I did a Chemex of it and its pretty much one of the best coffees I've had all year. Slight coconut, lots of fruit, some creme brulee, and milk chocolate. Its awesome!

I have not had it as a single origin shot, but on Thursday it will be rested enough for me to do so. I'll let you guys know.

Permalink Reply by Klaus Thomsen on December 11, 2008 at 1:10am

Hey Stephen, I hope you're doing better and enjoying your time down there. We're almost in the same time zone now.

We're digging into our new Ethiopian coffee from the Idido mill. We have two roasts of that coffee, a very light (cupping light) for french press/filter and a dark for SO espresso. The dark as a straight shot is fantastic. Sure, it's not as balanced as our espresso blend, but the aromas are astounding. Strawberries all over the place with a sweet bergamot finish. Oh, and Stephen, did I mention the mouthfeel... ;-)

I can really recommend to try out some light roasted Kenya, brewed as espresso, but made into an americano. As an SO shots our light roast (end of first crack) is almost undrinkable on it's own. Like biting a lemon. But in the americano the acidity gets balanced and the aromas really stand out. Much more than on french press. And of course you're free of the sometimes dusty particles from a french press.