Home-roasted Ethiopian

I always roast my own coffee in the warm months, and when I can in the winter. I use a hot-air roaster, the i-Roast 2, and the temperature in the room affects it - roasting is much easier in the summer!

Last week I roasted a small batch of Ethiopia Dry-Process Yirga Cheffe Konga from Sweet Maria's. 

The i-Roast 2 roasts fast and hot, I did my best to take the roast past "City" but not too far, and it came out well.

When ground and brewed, 16 grams of coffee for a 12 ounce cup, it was delicious. Fruity but not too sweet. I picked up blueberry, strawberry and chocolate notes. The label from Sweet Maria's lists several more fruits - they may have been in there too. 

I found this coffee a wonderful change from the French Roast I usually drink. But when my wife took a sip she pronounced it too fruity. I didn't think so, but the light-roasted fruit-intensive Ethiopians are not everyone's cup of tea - so to speak.