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Topic: Ethiopia FTO DP Lekempti (2 msgs / 39 lines)
1) From: Eddie Dove
I roasted this to a borderline City+ to Full City in my Gene Cafe.  After 12
hours of rest, it was ground in my KitchenAid Pro Line grinder and brewed in
the Technivorm Moccamaster CD using Brita-Filtered city water and a
Swissgold filter.
The dry fragrance was precisely as described by Tom; it was intensely
fruited and a little edgey.  The cup does change as it cools.  It started
out with a cornucopia of fruit.  A very subtle, but identifiable blueberry
with cherry riding on top and just behind.  After it cools just a bit, the
blueberry is still there, the cherry is gone, but other fruited flavors
appear.  After further cooling there is a period where whilst the coffee is
still in the mouth, a somewhat fermented (I believe that's what it is from
Tom's description) note is detected, but it disappears when swallowed and is
replaced by good fruit flavor.  As the cup continues to cool that fermented
note waffles in and out.  All along the way, there is just a smattering of
roast flavor that appears to be in perfect balance with the flavors in the
cup; not overbearing, but complimentary.
It leaves a lingering and enjoyable fruited aftertaste that rides right down
the center of the tongue as it continues to entertain the outer edges of the
sides toward the back of the tongue.
I am hoping that this is only the harbinger of what is to come in this cup.
I find it thoroughly enjoyable, intriguing and even amusing.
Eddie
On 11/5/06, Jeremy DeFranco  wrote:
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2) From: Eddie Dove
One further note ... this coffee has stayed on my tongue all day long, even
after dinner.  This may not appeal to some, but I quite like it.  Has anyone
tried this in an espresso, either SO or blended?
Eddie
On 11/6/06, Eddie Dove  wrote:
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