Ethiopia Gr 1 Dry Process Fara Sala

“City to FC: Outstanding, fruit forward coffee, berry notes, apricot, lychee, mango nectar, tamarind candies, syrupy, articulate clean. A wild espresso.” -Sweet Marias

Ethiopia Illubabor Baaroo Cooperative

“City to FC+: Well balanced, juicy, stone fruit, honeyed sweetness, floral and spice accents citrus-like acidity. Good for espresso.” -Sweet Marias

Ethiopia Dry Process Sidama Njori

“City to FC+: Loads of berry, caramel candy, cocoa powder, baked stone fruits, and citric tartness. A sweet bodied cup. Excellent for espresso.” -Sweet Marias

Ethiopia Sidama Dereje Station

“City to FC: Complex fruit notes, papaya, passion fruit, orange, kiwi. Pulpy citrus and black tea finish. SO Espresso.” -Sweet Marias

Ethiopia Organic Suke Quto

“City to FC: A transparent cup with jasmine tea, peach hard candy, juicy fruit flavors of green grape, asian pear and melon. Dark brown sugar and coffee cake at FC.”

Roasting Coffee – A Whirly Pop Experience

In a previous post, I detailed roasting coffee beans in an air popper, but issues with bean agitation and temperature control were the limiting factors. Some beans were burned because they didn’t agitate properly, or too much, which resulted in an uneven roast.