Ethiopia Sidamo | #todayimbrewing

Today I’m brewing an Ethiopian coffee roasted by one of my Canadian favourites, Seth Taylor. It’s an heirloom variety grown at a considerable height of 2100 metres above sea level in the famed region of Sidamo. Like most washed Ethiopians, the cup is light, bright, and floral.

I smelled the coffee while it was blooming and it smelled just like black tea. The body of the brewed coffee is also tea-like, very light, and delicate. Intense flavours of peach with a grapefruit juice-like acidity ringing through, and it reminds me of one of my favourite candies - Fuzzy Peaches.

Seth scored this coffee 90 points, and I wholeheartedly agree. It’s just that good.

Brewer: Hario V60
Water: 205° Third Wave Water
Ratio: 1:16
Dose: 20g:320g
Total Brew Time: 3:30

Recipe: 
‣ 60g bloom, agitate with gentle swirl
‣ 60g pulse
‣ 60g pulse
‣ 60g pulse
‣ 80g pulse
‣ Swirl and serve

What are you brewing today? Let me know!