Sunday, December 20, 2009

Ethiopia Mordecofe Natural Process

It seems like Four Barrel is really hitting its stride when it comes to roasting fresh coffee beans. I am currently enjoying their Ethiopia Mordecofe Natural Process and it's showing wonderful blueberry and apricot notes and a striking citrus-like acidity. In the past, their coffees seemed tired and roasted at levels that didn't fully show their best flavors.

Natural process means the coffee cherry fruit was left attached to the bean (as opposed to being removed as is more typical in the washed process) and as a result, the coffee has more funky fruit flavors that might have been gone otherwise. Though interestingly enough, the acidity remains, which tends to be muted when made in this manor.

So far I've prepared this coffee in an inverted aeropress, french press, and in espresso form. My only attempt at pulling this coffee was a failure, I choked my poor Gaggia, requiring 56 seconds to get maybe half the amount of a single shot. So I'll retry that soon and figure out how to properly dial this thing in (still, the espresso I got tasted great with steamed milk - the blueberry flavor shown through like a spotlight in fog). I liked this as a french press, but overall the flavors seemed muted a bit. The inverted aeropress version I'm drinking this morning is the best preparation so far - bright acidity, wonderfully sharp flavors, and a nice clean cup.

Priced at $13, Four Barrel describes this coffee's taste as "Intense strawberry throughout, blueberry and apricot jam, passion fruit, apricot, and vanilla cookie."

3 comments:

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It is a fantastic coffee, the process I was watching on a video is awesome, a lot of phases to get such a delicious coffee.

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