Certified organic by the well established Oromia Cooperative, this washed Sidamo is one of the most pleasantly surprising coffees we’ve cupped this year. With more intense florals than a Yirgacheffe and bright, luminant acidity at the front of the cup followed by fresh blackberry, mango, meringue, marzipan and bergamot, we just can’t shut up about or stop making french presses of this coffee.
We said goodbye to our drip brewer last week and are now French Pressing all of our brewed coffees. In the works for longer than we would care to admit, we are so happy that we finally made the move. French Pressing allows the coffees to really show their true flavors in the cup.
We grind the coffee directly in the press just before we are ready to brew it. The right water temperature and a 4 minute steep time result in killer coffee. We decant right away into an airpot to prevent the coffee from becomming over-extracted. We all French Press our coffees at home and stand behind it as the best way to achieve maximum flavor and sweetness.
Hiroki does it again! We just got this incredible orange lavender cake in from Hiroki this week. It is as delicious as it looks. We would like to thank Hiroki for being such a culinary genius.
If we haven’t mentioned our love for Barefoot Coffee Roasters before, lets put it on the table now. We love Barefoot Coffee Roasters!! Andy, owner & coffee rock star, is our idol. We like to buy competition coffees together, chat like schoolgirls on the phone and taste each others coffees. Andy always has something cool and interesting going on down there in Santa Clara, CA. This week he sent us up some of his outrageous Kneebuckler Espresso Blend. It is comprised of only 2 Ethiopian coffees and has the most lovely, floral aroma!!!
You can sample some up at Victrola for the next couple of days if you are lucky!!
