Some of you know that Ethiopia can seemingly do no wrong in my mind; I've literally loved every coffee I've ever roasted from Ethiopia, or that I've bought from quality roasters. However, I just roasted up some Ethiopia Limu Jimma (Alaga Sekala, from Sweet Maria's) and I'm underwhelmed. I get that it has a "fairly light" intensity, so maybe I shouldn't be expecting the fruit bomb or complexity of other coffees from the region.
Anybody else roasting/brewing this? For those that may ask, I roasted it Monday afternoon, to about a City+, and brewed it via manual pour-over within normal spec. The initial sips were pretty faint, flavor wise - but it sits well on the tongue. Sure enough, as it cooled, stone fruit creeped in, and something of a generic spice note (I usually identify this as nutmeg, but I'm not entirely confident in that). But it was really light.
Anybody else roasting/brewing this? For those that may ask, I roasted it Monday afternoon, to about a City+, and brewed it via manual pour-over within normal spec. The initial sips were pretty faint, flavor wise - but it sits well on the tongue. Sure enough, as it cooled, stone fruit creeped in, and something of a generic spice note (I usually identify this as nutmeg, but I'm not entirely confident in that). But it was really light.