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Ethiopian Ghimbi

March 18, 2006
Jim Schulman

Ghimbi and Lekempti dry process beans were classified as "lesser coffees" by Ukers; and for the last 75 years they've been overshadowed by the more famous coffees from Harar and Yrgacheffe/Sidamo. This is really a pity. A good Ghimbi is a sunny fruitbomb, not as complex as a Harar or Yrg, but free of their shadows, and an altogether happy cup.

This Ghimbi lot sold by http://sweetmarias.com/ is true to type. It has a huge cherry and strawberry aroma with a heavy bodied, sweet chocolate roast taste. It is quite clean for a dry process coffee. It makes a superbly balanced single origin espresso; but some may prefer blending in a mild Brazil to take the intensity down a notch.

The coffee is clean and low acid, so should be roasted to a light City roast for the full fruit. For espresso, roast it to just before the first pops of the second to the peak of the second. The darker roasts are more suitable for milk drinks.

Dry Fragrance: 3.5
Wet Aroma: 4.25
Flavor/Taste/Depth: 8.0
Finish/Aftertaste: 8.0
Brightness/Acidity: 6.5
Body/Movement/Mouth-Feel: 8.5
Cupper's Correction: 0.5
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TOTAL (subtotal + 50): 88.25

 

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UPDATED: June 27, 2005