C O F F E E R E V I E W
When I saw on @hatchcrafted website this carbonic maceration process I didn’t even look for price; placed it immediately in my shopping cart. Why? Because I never tasted this process before and I read some good review on IG. For transparency, I paid for this coffee. So here’s my thoughts about it.
O R I G I N
This Jasper lot 0818 is from Ethiopia (Guji, Mesina ZB washing station) and been sourced by Project Origin. This is a natural carbonic maceration which is quite unique and new. This particular lot is the same that John Gordon used this year at the WBC. Only minor complaints here: there’s no roasting date whatsoever on the bag. 🤷♂️
B R E W I N G
After some tests I found the right recipe for me: Ratio 1:16/ 18g dry/ Baratza 16/ 288g third wave water @150ppm , 95°c/ Kasuya routine 70•40•60•60•60/ brew time 3'15"
R E S U L T S
Those aromas are complexe: berries, grapes, stone fruits, tropical fruits, milk chocolate. Time to taste ! Ok, this coffee is great. It’s soft with no bitterness at all, sweet, low in acidity with medium-velvet tea like body. It have a classic Ethiopian taste but with a twist of Gesha-ish. It’s a cup that reminds me how gentle and well balanced a coffee can be! Raspberry sweetness, lychee, milk chocolate and a pleasant grape lingering finish.
C O N C L U S I O N
If you wanna treat yourself with a delicate and complex coffee or just to discover an unique coffee process, go ahead! You will discover a new kind of Ethiopian coffee you never drink before. - 2 days ago