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On Sunday, I had an interesting experience with one of my favorite coffees from the past several months, the natural-processed Ethiopia Wondo Bonko Sidamo. This coffee, whose greens came from PT's in Kansas, has that lush bouquet of distinctive fruited notes, both on the tongue and in the nose. I had roasted a batch of this to just a shade past first crack on Saturday afternoon, making it very young in the post-roast sense. I brewed up a batch in the morning using the V60, then did the same in the afternoon.