Brew Analysis by Joshua Wismans
It shouldn’t come as a surprise that a coffee this good contains multitudes. One thing to keep in mind with this coffee from Duwancho Village, and Ethiopia in general, is that these tend to be high solubility coffees – meaning they give off their goodness easily, so grind coarse as to not over extract. The best brews of this coffee bring out a tremendous mouthfeel, stonefruit and citrus sweetness and acidity, and a rich floral character.
If you’re looking for a more robust cup that still embodies the character of Ethiopian specialty coffee, we recommend a brew with just a slightly coarse grind brewed on a conical brewer. With a TDS of 1.4 and an extraction percentage of 20.3, expect to find notes of tres leches cake, hops, blackberry, and pluot.
If you’re looking for a delicate nuanced cup that relishes in the subtleties of fine Sidamas, look to use a very coarse grind and pair with a flat bottom brewer. We also recommend dosing down slightly. Try for a TDS of 1.29 and an extraction percentage of 18.56. In this expression, we found a grapefruit acidity humming with lavender, black tea, and brown sugar. This profile was a favorite among the baristas.
To recap, if you’re looking for a nuanced and full expression of this coffee, we recommend a coarse grind and a flat bottom brewer. If you want something a bit fuller, grind a touch finer and brew on a V60. Either way, you’ll be in love with this coffee.
Espresso Analysis by Alisha Rajan
Affectionately and aptly labeled “the Mother” of the Geshas by our head roaster Doris, we welcome this vivacious yet superbly refined Ethiopian coffee from Sidama. As the first Ethiopia of the season here at the Crown, we could not hope to ask for a more elegant reflection of heavenly terroir or painstaking detail by the producers, especially for a single day harvest!
Considering the very classic profile of this coffee, I remained within conservative limits for my specs while dialing this in. I began my analysis with an 18.0g dose with a roughly 1:2 ratio for the extraction in just under 30 seconds. I noticed that the extraction was a bit slow at first, so accordingly coarsened my grind to achieve the desired range. I was stunned by the overwhelming florality immediately. This coffee was so accommodating with minimal adjustments that I came to my desired dial in no time at all.
My favorite shot of espresso came in at an 18.5g dose, a 40.4g yield, extracted in 29 seconds. With orange blossom and jasmine on the nose, the predominant flavors were juniper berry, ume plum, and tart apricots, rounded out by a toasty salted caramel and a hint of basil on the finish. Custard-like and absolutely luscious, I could not ask for anything more.
My other favorite shot came in at a 19.0g dose and a 41.1g yield extracted in 34 seconds. This one contained most of the lovely fruit notes of the previous shots yet also carried with it the subtle essence of spices such as cinnamon and clove.
Overall, this coffee was delightful in all its iterations. Supremely sweet and balanced, it carries with it the quiet elegance and wisdom of “the Mother” in all her beauty. I hope you enjoy it as much as I do.
