Brian Beyke

Kuma Coffee - Borboya, Ethiopia - Craft Coffee - March 2014

Brian Beyke

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Kuma Coffee is no stranger to the blog, but it’s been awhile since I’ve picked some up.  I was actually really tempted by this offering and never pulled the trigger, so you can imagine my excitement when I opened my Craft Coffee box and saw this staring back at me.  While it wasn’t the first coffee I got into, it was certainly the first one finished.  

Details:

Roaster: Kuma Coffee

Producer: Borboya Station

Origin: Yirgacheffe, Ethiopia

Varietal: Heirloom (Ethiopian)

Elevation: 1,800-1,950 mas

Process: Washed

Brew Method:

Woodneck | 34g © to 476g (w) | 4:30 total time | 201 degrees 

The aromas filling the room would make anyone think I was batch-brewing fruitied lemonade for a family reunion or birthday celebration. 
I am greeted by a really nice balance to the cup.  Peachy sweet high notes tumble into lemon notes among other citrus hints and lemon acidity in the mids, with cocoa powder and marzipan lows in the cup.  Medium, smooth, and rich body. 
Settles in nicely and that cocoa low note becomes a little more subdued, and the acidity a little more striking, or at least more noticeable.  
Lighter notes of raspberry and strawberry seem to lie in the cup, as well as lime juice and honey tea-like notes. 
As it cools it becomes more pleasing in it’s sweet citrusy introduction and still carries a smooth body into a tangy, crisp finish.  
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Brew Method:

Chemex | 40g © to 580g (w) | 5:30 total time | 200 degrees (preferred method)

Mmmm. 
Dry aroma of snickers and wet aroma of fruity pebbles.
Initial sips having a sweeping lemon acidity (more present than the Woodneck), fruity pebble sweetness, swirling floral notes, and chocolate strands in the lows (but not as rich as the Woodneck.) 
The sweetness really shines in this method: Peach, lemon, raspberry, lime, even strawberries perfectly arranged like a buffet of sorbet awaiting my devouring. 
As it cools (and it’s hard to let cool because it is so delicious) the notes get more comfortably sweet in a silky, honey-kissed and floral infused tea-like elixir. 
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Brew Method:

V60 no stir | 34g © to 453g (w) | 3:40 total time | 202 degrees

Crisp citrus intro to an otherwise more medium honey coating, black tea body.  Doesn’t have the chocolate notes like in the other methods. 
Orange and strawberry notes appear with more of an orange acidity than the lemony acidity in other methods. 
As it cools, it stays in that citrusy-tea flavor, yet I’m getting light floral notes like honeysuckle appear.  The swirling of strawberry candies, vanilla, and honeysuckle is quite an attractive combination to run into - and that’s what you find more as it cools soft and delicate. 
The coolest moments of the cup find a marriage of lemon candies and flourishing floral tones with a honey-tea finish. 
Silky, sweet, lemon, strawberry.  
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As quickly as she sailed in, she sailed back out again.  Once I got a taste of this offering I just couldn’t stop.  The bag was finished in a matter of hours.  Sweet and silky, sweeping and elegant; it was a beautiful dance with this Yirgacheffe offering that I only wished could last one more song.  

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.