A morning where a pot (French Press, cerise in colour, French by manufacture - Le Creuset) of freshly ground Ethiopian coffee was made. (Coffee. Ethiopian. Hot.)
This morning's coffee came from two separate sources of Ethiopian Yirgacheffe coffee beans, in fact, the coffee came from two different roasters both of whom had sourced Yirgacheffe beans from small, local, artisan producers. I had fun grinding them, and used a blend of 50%-50%, as I love Yirgacheffe, and each of these coffees had come highly recommended.
One was a Yirgacheffe (Gersi Kebele) that came with a "washed process" (courtesy Sweet Bloom coffee roasters, Denver, Colarado) and the other is a Yirgacheffe that is "dried naturally on raised beds", and comes to me - courtesy of my lovely enthusiastic coffee shop (the 17th century building) from a roasting company that call themselves 'Five Elephant Coffee Roastery'. They hail from Berlin.
Both Yirgacheffes came from the same shop - the 17th century place - they are enthusiasts and are experimenting with sourcing coffee from some seriously good high quality roasters, and suppliers. Actually, I don't know what coffees they will have from week to week.
Anyway, the coffee is gorgeous. Clean, bright, clear notes, and a lovely smooth sweetness. Lovely.
