This morning, I'm having part of the veeerrrrry last batch of a beautiful natural-process Ethiopia Wondo Bonko. I'd purchased some greens from PT's a while back, and this tasty treat has not disappointed me in the least. I thought I had run out of it a couple of months ago, then suddenly discovered an extra pound lying in my apartment just recently; definitely a happy discovery! Matt told me that anyone who just so happens to find a pound of Wondo Bonko lying around has way too much green coffee. He may be right, but I don't feel guilty about it.
We pressed this coffee, and while it's delicious, I'm finding that I want to taste it brewed with a pour-over, particularly a V60. I also want to tinker around with my brewing technique for a press, since I'd like to see how I can get a cleaner, clearer cup, as lately I've sensed a muted, less-punchy sort of character to our presses here in the office.
The coffee itself abounds with dried fruit and chocolate, with hints of caramel in the aroma. Fruit-wise, I'm reminded of honeydew melon, but only on the front and sides of the tongue. It's interesting and tasty, no doubt about it.
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