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For this batch of Ethiopian coffee from Haru Suke, the roast profile was designed considering the origin (Ethiopia), the fully washed processing method, and a light target drop temperature. To achieve a clear and bright flavor profile, a higher heat setting was used.
The characteristics of this coffee are very similar to the Ethiopian Limu G1 Gesha Washed, which was also sampled. Both coffees can be roasted effectively using the same profile. However, for the Haru Suke, I tested with the damper set to 3, one step lower than the Limu profile which used a damper setting of 4. If we roast the Haru Suke using the Limu profile's damper setting, it could enhance the overall complexity. While the Haru Suke may have slightly less flavor complexity compared to Limu, it offers a much more pronounced floral note. Exploring a range of light roast profiles could bring out different attractive qualities. Therefore, instead of aiming to increase caramel sweetness, setting a roast point that highlights the floral notes could better emphasize the unique character of this green coffee.
As this is the first new crop of the year, we sampled two washed varieties, and both showed good uniformity and quality. Ethiopian washed coffees have been declining in production each year, making high-quality washed beans likely to sell out quickly.
During cupping, the aroma revealed floral, stone fruit, and herbal notes. At higher temperatures, flavors such as floral, orange, herbs, and lemongrass are prominent, with a long aftertaste featuring herbal, savory, and crisp nuances. The floral character is particularly distinct. As the coffee cools, citric acid becomes more pronounced, with both acidity and body maintaining a medium intensity. Over time, grapefruit and milk tea characteristics become more emphasized, along with a rising umami and a rich, nutty oiliness that fills the mouth.