Within the last 2 months, I've been able to get my hands on about 30# of this from a couple of different sources. I've found it to be incredibly versatile - roasted just up to the end of 1C makes for a wonderful vacpot, and another 90-100 seconds brings me very close to a shot of the highly-rated Wondo Bonko that I had the opportunity to taste earlier this year.

Has anyone else had a chance to try this?

[edit]
Acknowledging that the Bonko was very highly rated by people who have much more experience in cupping, I didn't intend for this to be a ringing endorsement, but rather that the Gerbichu Lela was as close as I've come to tasting the Bonko. I've been chasing that dragon for a while now... *sighs*


-s.

Sherman

I totally agree with you about this bean. I have only brewed it as a French Press and Vacuum pot so far but you have convinced me to try it as a SO espresso too. As a light City+ roast I found it to have a creamy fruited (strawberry and blueberry) flavor. That creamy taste led me to (heaven forbid) enjoy this ethiopian coffee with a bit of half and half. I like it as much as Idido Misty Valley. Highly recommended!