Coffee Reviews

Press Coffee Roasters - Ethiopia Yirgacheffe Torea

Coffee Origin:
Ethiopia, Gedo Zone

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,950 - 2,100 M

Coffee Farm/ Producers
Smallholder farmers organized around the Torea Station

Coffee Roasting Date, Roaster
Press Coffee Roasters - 11/4/2015

Coffee Processing
natural and dried on raised beds

 

The beans have the fragrance of dehydrated strawberry, chamomile, tomato, blue raspberry, hibiscus, raw honey, blueberry, dill, peach nectar, bergamot and white grape

The grounds have the fragrance of hibiscus, strawberry, dried cranberry, red grapefruit, egg white, raw honey, dill, sage, curry, and chamomile 

 

CUPPING

The aroma of this coffee is of raw honey, dehydrated strawberry, tomato, bergamot, white cranberry, curry, rubbed sage, honeydew mellon, cashew, and green grape

This is a medium-full body coffee that is well rounded with a sweet creamy texture that is silky and has a slick coating

This is a high acidity coffee that is bright and delicate with a lingering juicy sweetness

Flavor 

The flavors of this coffee are of strawberry jam, white cranberry, jamaica, peach nectar, yellow watermelon, red grape, bergamot, tangerine, buckwheat honey, cashew, and dill

As it cools more berry notes develop along with an earthy tone like of roasted cocoa nib and soil. there is a cream note that is prominent now like of a 50/50 style ice-cream bar

 

FRENCH PRESS

The aroma of the cup is of curry, lemongrass, rubbed sage, bergamot, cane sugar, lilac, and mission fig

The flavors of the coffee are of mixed berry jam, sugar, white cranberry, yellow watermelon, nougat, toasted cashew, bergamot, Meyer lemon zest, and dill

The acidity is still high with a tart forward and a lingering dirty back. The body is still medium with less of a creamy texture but rather a tea like consistency and a rough mouthfeel. 

Using the french press brings out a lot of the earthy and herbaceous notes to this coffee and not a pleasant body. I can only suggest to use your own instinct if using this on a french press

CHEMEX

The aroma of this coffee is of raw honey, dehydrated strawberry, tomato, bergamot, curry, rubbed sage, lemongrass, roasted cocoa nib, rubbed sage, cashew, cherry blossom, tobacco and green grape

The flavors are much of the aroma with it being more tart and a little subdue on the earth notes

The acidity is high and lingering with a complex juicy and rough mouth feel. The body is light and very smooth with a silky and almost tea like consistency 

I recommend using this or the Gino for brewing this coffee