Samples arrived today from Blackhive, an importer that contacted me a few weeks ago wanting to send me samples. I don’t discriminate. Bring’em on!
I roasted up a Natural Ethiopian Lekempti sample and will be roasting the Brazil Fermosa tonight. A quick glance and any roaster could probably guess that the singled-out coffee in the pictures below is natural processed Ethiopian. True to form. However, he or she could also likely guess that that this coffee was evidently negligibly processed, as well.
I picked out these defects out (see below) in a rather superficial sub-60-second examination (and put them right back in, of course). To the touch, they did feel dry and a bit light–not that desired raw, dense, slightly sticky, naked peanut feel. It also lacked that spring-ish, twangy smell of a freshly harvested lot of greens, especially dry-processed greens. However, having roasted them, I can’t say that they aren’t already quite aromatic, even only an hour after the roast. I recognize some of the classic fruit, some un-classic nut, but everything is somewhat muddled a bit in a mutingly generic dirt-like aroma. But it is certainly too early to make any definitive judgments. I’ll report back after cupping.