Brian Beyke

Temple Coffee - Yirgacheffe Ethiopia ECX Auction Lot - Craft Coffee - February 2014

Brian Beyke

As I mentioned in my previous review of the most recent Mistobox, Yirgacheffe coffees are hard to sift through.  There so many different roasters with so many different little caveat washing stations in the region or close to that there is nearly no way to try them all.  However, Temple Coffee seems to have found a diamond in the rough with this ECX Auction Lot.

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Details:

Roaster: Temple Coffee

Producer: Yirgacheffe ECX Auction Lot

Origin: Yirgacheffe, Ethiopia

Varietal: Heirloom (Ethiopian)

Elevation: 1,800-2,200 mas

Process: Washed

Brew Method:

V60 no stir | 25g © to 333g (w) | 2:45 total time | 204 degrees (preferred method)

Nose prominent of raisin and cinnamon.

First sips present boisterous grape notes and an underlining of chocolate, even more subtle spice notes seem to be there.

Prune and date appear with a tangy sparkling acidity that almost dances on the tongue.  I notice some strawberry it seems in there too, but it isn’t the main note. 

Balanced, light to medium bodied, silky mouthfeel.

It seems to become a little more tangy as it settles in - like orange juice concentrate but with a finish that is a little woody with an intertwining of floral hints as well. 

The long finish seems to be a little malty.  

Apple and dried fruits seems to come out as it cools along with a finish that reminds me of neapolitan ice cream.  

Even cooler, baked apples seem to take over as the main fruit profile with a molasses sweetness with a quick tart acidity and a touch of caramel in the finish. 

Grape, tangy acidity, silky.  

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Brew Method:

Clever | 34g © to 493g (w) | 3:40 then drop | 200 degrees

More delicate grape flavors at first.  Slightly spicey like ginger.  

Tangy sharp acidity with light to medium body and a woody finish.

It opens up and gets really wide bursts of flavor, with floral notes coming up as well and a more syrupy body developing. 

Apple seems to jump out along with raisin and pear.  

Caramel sweetness dances around the mouth as the flavor gets wide and then crashes on the pallet like a wave with a quick sweet and woody finish - slightly spiced still with cinnamon.  

The acidity lessens a little through the cup, but stays pretty bright the whole ride.

Delicate fruits, tangy acidity, syrupy.  

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Brew Method:

Woodneck | 34g © to 476g (w) | 4:45 total time | 203 degrees

Whoa doggie.  

Sweet and spicy at the same time.  

A tingly acidity joins with a snap of ginger, leading to woody tones in the finish with hints of herbal goodness as well - just as described.

This method seems to highlight the herbal center the most, and boy is it pleasing.  It is well balanced, and interestingly so.

Big fruits jump out, pineapple specifically along with raisin, plum, white grape, and apple.

There are also nice, distinct wood notes and hints of chocolate in the finish.

The herbaceous center is exactly that, like a teeter totter of flavor going back and forth between the beginning and end.

In the middle of the cup we are spilling over with flavor.  Lilac, among other floral notes, sing in the cup as it grows the rich and juicy fruits with a lusciously, silky, and deep mouthfeel.  

Sweet, herbaceous, luscious.  

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 This offering flipped my view of Yirgacheffe coffees upside down.  I know Ethiopian coffees have the potential to produces more than just blueberry and strawberry fruit bombs, but sometimes it is hard to find those special offerings.  It still has all the right elements of a classic Yirgacheffe displaying citrus notes and floral tones, but it provides so much more than that.  This ECX Auction Lot hit on everything I am loving in a coffee right now and more - spicy, floral, fruity, woody notes in harmony to produce an easy to drink coffee time and time again.  

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.