I was thinking of the taste of DP Ethiopians like you've made a roux chock
full of citrus zest. There's a thickness and mouthfeel that reminds me of
blending a roux into a soup. Must come from the baked-on goodness of the
dry processing. I love that stuff, and it is so unlike any coffee I've ever
had before stumbling into this world of home roasting.
I have consistently found that Ethiopian DP's are great right out of the
roaster, and the flavor drops noticeably after a few days.
On Sun, Aug 17, 2008 at 6:33 AM, John Haley wrote:
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