Something different? Surprising? But in a good way

[jfutral]

I'm trying to find something different tasting, maybe unique (if possible in a coffee), but definitely out of the ordinary.

To give a reference point of what I've tried and liked or not: I've really found that the Central Americas are my favourites, Just about any of them from the Guatemalans, Nicaraguans, Costa Ricans, and El Salvadorans have never disappointed me.

I remember my first Harrar experience fondly. Otherwise, the Ethiopians have been fine, but nothing I've found to make me say I need more of that. I kind of feel the same about the Sumatras. Makes me weird I'm sure.

My first Maui Mokha was a blast and I am looking forward to more. But this along with a Yemen Mokha I had require careful roasting or the results are pretty disastrous.

The Kona I tried some time ago was great, but I'm not sure it was worth the extra dirt, especially when now I know there are so many great coffees that don't cost as much.

Java Jampit was a longtime favourite.

I would put most of my experiences with Brazils and Colombians in the same category with the Ethiopians and Sumatras, something I kind of consider a generally good, go-to coffee, but they are nothing adventurous.

That's the word I'm looking for! Adventurous. With all these different coffees available, I want something to take me on a new adventure.

Thanks,
Joe

[Erica]

What about a Rwandan or Kenyan? The Sumatra FTO Gayo Tunas Indah is also unique. You might also change other variables for instance brewing a cleaner cup will bring out different characteristics that might not be noticeable in your current method.

[jfutral]

What about a Rwandan or Kenyan? The Sumatra FTO Gayo Tunas Indah is also unique. You might also change other variables for instance brewing a cleaner cup will bring out different characteristics that might not be noticeable in your current method.

Dang. Did not get back in time to try the Sumatra. I had your Burundi that was very good. But THIS— Ethiopia Dry Process Saris Abaya—is awesome!

Joe

[bigbells]

To me, Rwanda Jomba Vunga fits the bill for surprisingly different in a good way. I don't have the advantage of having tried everything, but I've roasted about 25 different beans in the past 6 months.

[jfutral]

To me, Rwanda Jomba Vunga fits the bill for surprisingly different in a good way. I don't have the advantage of having tried everything, but I've roasted about 25 different beans in the past 6 months.

Cool. That is now in my queue. What surprised you?

I can't quite put the Saris Abaya into words as well as Tom did (or whoever wrote the description). It was all the fruit, chocolate, and floral notes rolled into one all at once. The smell of the green when I first opened the bag made an immediate impression, more so than usual. And I felt like I was floating on a cloud with the aroma as it roasted, and I usually don't care for the smell of roasting coffee (much past the yellowing stage anyway). Imagine how it smelled the first time you walked into a fresh, indoor farmer's market. Or a fresh dessert bakery. Then add coffee to that smell. And that is how it tasted, too.

Maybe all Ethiopians are like this and my experiences in the past were with older, not quite as fresh beans. But I sure don't remember this in anything I've had before.

Joe

[bigbells]

To me, Rwanda Jomba Vunga fits the bill for surprisingly different in a good way. I don't have the advantage of having tried everything, but I've roasted about 25 different beans in the past 6 months.

Cool. That is now in my queue. What surprised you?


Joe

You think Tom's descriptions are incredibly detailed? I think your descriptions are incredibly detailed. You've asked a question based on a statement I made, and I was sitting in the back of the room slumped way down in my chair hoping not to be called on.
My answer is: the tasty balance of fruit and chocolate. To my taste, both the balance and the chocolate are at their best at the lighter recommended roast levels, which conflicts with the Sweet Maria's review. I enjoy it at City+ much more than I do at Full City+.

[jfutral]

I think your descriptions are incredibly detailed.

At least I didn't use "juicy".

Joe

[bigbells]

There are 2 more coffees which I didn't name in my "surprising and different" recommendations for the simple reason that they're sold out. But since a new shipment of either or both might show up at any time, Papua New Guinea Tairora and Bolivia Cenaproc are two beans that I'll be looking for again. The Cenaproc in particular fits the "different" category perhaps more than anything else I've had the pleasure of drinking. You can find my comments on it in a topic under the "Americas" heading.

[Sweet Maria's]

Hey Joe. I would say that the difference you found in the Ethiopia experience had more to do with it being a Dry Processed coffee as opposed to a Wet Processed one. Wet Processed coffees from Ethiopia tend to be a bit lighter bodied and more floral some citrus-like acidity. The really great Dry Processed Ethiopias have all the things that you described. Though, I would counter that a really great Wet Processed Ethiopia would have a tremendous amount of floral characteristics, and that maybe you haven't had a "fresher" one or perhaps maybe those just aren't characteristics that do it for you which is fair.

If you are into the coffees from Bolivia, then just wait until this year's coffees arrive and from Ecuador as well. Aleco has been doing a lot of work selecting those coffees this year and the promise to be quite surprising.

- chris schooley

[jfutral]

Ok, a surprise, but in a bad way! I was thinking this morning (bad idea before drinking any coffee) "Hmmm. The Rwanda has a chocolate flavour and the Ethiopian has a fruity flavour. Then a blend (naturally, right?) should be chocolaty fruit or fruity chocolate!"

Boy was I wrong.

And that's all I'm saying about that.

Joe