What are some really earthy sweet tasting beans?

[DarrylS]

Well I think i'm realizing its not the bean quality or the roaster but my liking s on my pallat. I prefer a sweet tasting fruit like earthy coffe and I didn't seem to have one in my sampler . Or I did but I did not make it right . From what I hear their city roasts coffe's. Someone suggested a Yemen and another a Pberry but I forget which ones. Could you guys point me in the right direction?

[martin]

The first thing that sprang to mind after reading the subject line: one of the more rustic wet-hulled Sumatrans with two-three lumps of sugar. :-)

Fruity sweet sounds like a nice dry-processed Ethiopia or Yemen lot, though those aren't always *very* sweet, and earthy, not so much. Which leads to the thought of blending a fruity DP with an earthy wet-hulled, but that's the classic Moka-Java formula, and IME the result is more balanced than having either fruity/sweet or earthy really standing out.

Some Ethiopia or Yemen lots are described as having an earthy note, but I've never found much of that in such lots. Which may say more about my taste for earthy notes, being fond of cumin, hummus, ...

[DarrylS]

MMM that Sumatran sounds delicious. What is DP? So you suggest and ethipian or Yemen lot mixed with DP?

I have to read a few threads up also because there is apparently a roast that hits blackberry and pear flavors that would be amaazing. I definitely want to order some more beans today and maybe just pawn off what I have left. From what ive been reading it sounds like Africa is the hot spot for the best coffee. I would like to try a kick ass Kona from Hawaii as well. But as for fruit and earthy you suggest DP and a Ethiopian lot? I'm just learning about dry processed and wet hulled now. Pretty cool stuff!

[Weyesa]

DP is dry process. There are some dry process Ethiopians that touch on earthy and fruity. But in my (limited) experience, you either get one or the other in a single bean. That's probably an oversimplification, as true as any truism. Martin has a ton of experience, so he's a good resource on this.

You might want to start by exploring some individual origins to see what you like. Try Africans for bright and fruity, sumatra for earthy and less acidic. Maybe Central America for classic flavors or South Americans for Kona-like profiles on a budget. Sweet Maria's tasting notes have a good track record with me. If the description sounds good, order some.

[DarrylS]

DP (dry process) wow can you tell this el salvador majahual im drinking hasn't kicked in yet lol. that really broke it down nice for me. It sounds like ill order some african and sumatra today. I promised my father a treat. He loves Kona and i was thinking about ordering a 1lb of kona for him but can't decide if i should buy it roasted or just throw it in the popper. My popper defintiely gets hot enough and it hitting second crack nice but to get a cofffe like that or blue mountain i thought i would buy it roasted. BTW this majahula im sipping on only has de gased for 36 hrs and im drinking it because i don't have anything else and it has an interesting after bite i guess you call it. not a bad coffee pretty blah and a little bitter now but im sure day 3 or 4 it will be real nice

[DarrylS]

it s looking like the Ethiopia Gera Jimma Nano Challa for sweet fruity flavor unless you guys know of a better one. Crossed with the Sumatra lintong #19

[Weyesa]

it s looking like the Ethiopia Gera Jimma Nano Challa for sweet fruity flavor unless you guys know of a better one. Crossed with the Sumatra lintong #19

I have some of that Ethiopian, and yes, it's a nice one. I picked up more of what I'll call "pastry" flavors, almonds, sweetness, floral, light malt. Also some jammy fruit, not a "juicy" bean, in my opinion. Sort of like an apricot coffee cake. I only have one roast of it under my belt, around full city, so I can't give you a more rounded view. I also have the Burundi Auction Lot - Kayanza Bwayi. To my taste, it's very juicy, sweet & fruity, but more dark fruits, like cherry or red currant. I have 3 roasts of this, all C+ (I like 'em light).

I don't have any experience with that Sumatra. After drinking Sumatrans all my life, I've discovered I prefer brighter, fruitier coffees when I do my own roasting. To each his own. I'm sure I'll loop back to them after a while.

[DarrylS]

It sounds like were on the same page with what we like weyesa. From what you just described about the Burundi is what I would like but more of a snappy citrus like fruit taste such as grapefruit. Very bright juicy bean but not red current or apricot. More like cherry or grapefruit would be wonderful. It seems like such a bean is hard to get or doesn't exist huh?

[DarrylS]

awe I think I spoke to soon!!! Wow if that Burundi Prestige 8 tastes like what it says it does I found it!

[DarrylS]

now if the online cart would only allow me to log in lol . I never seem to be able to get in there