I had this as part of an espresso blend at 20% and even now, at 10+ days out, it's so, so fruity. It's a favorite and I wish I bought more.

At least you got some.
By the time I checked to buy some - no mas

Burman Coffee and Sweet Maria's

There's a supplier called 2 Cups of Joe that I first heard about yesterday over at CoffeeGeek, and they also have some Koratie, both wet and dry process I believe I saw. I haven't bought from them, but others have experience with them and said they were pleased with the quality and prices.

Here's the thread from CG:

http://www.coffeegeek.com/forums/coffee/homeroast/386719

And the link to 2 Cups of Joe:

http://store02.prostores.com/servlet/2cupofjoe/StoreFront

edited for misspelling

It's not for the home roasters, but I'm drinking some from Lamill right now, and agree, this is among the most berry flavored coffees I've ever had (which I love). Even blended 50/50 with something more caramel flavored, the fruit is so powerful it's amazing.

Hey Jim,

Have you tried blending the Koratie with anything specific? I'm thinking a good Java or Sumatra with lots of body may mute the berries a bit (but not too much). I'm exploring this because my wife is not a big Ethiopian coffee fan, and I've got loads of both Idido Misty Valley and DP Koratie (both from Sweet Maria's).

I made a "hacker blend" of half Koratie (city+) and half Blue Lintong (FC+) that was surprising good. The berries were still there, but no where near as potent straight up. the Lintong rounded out the blend nicely with some good low-end body. I call it a hacker-blend because it was a case of what I had in my cupboard (both quite fresh)... Having some recommendations would be appreciated.

The two blends I tried were also hacks. One was with what I think was Lamill's Black Onyx (I ordered Black Pearl, but I've had both on more than one occasion & I think this is actually the Onyx, a super dark & oily blend I wouldn't necessarily otherwise choose for espresso), and the other Barefoot's Bigfoot. I didn't side-by-side them, but I think the super dark blend actually did better - I'll try both on the same day & post some notes...

Jim,

A little OT here, but if your local PBS station carries any of the Huell Howser shows, he did a half-hour program on LaMill coffee... Looks like a great place for coffee that's doing a nice job of educating their customers about good coffee. I've never been and might go the next time my wife and I head north to LA. It does look "very LA", but that's OK - they look like they've got the right approach to coffee, especially when it comes to increasing interest in the good stuff.

RAS wrote:Hey Jim,

Have you tried blending the Koratie with anything specific? I'm thinking a good Java or Sumatra with lots of body may mute the berries a bit (but not too much). I'm exploring this because my wife is not a big Ethiopian coffee fan, and I've got loads of both Idido Misty Valley and DP Koratie (both from Sweet Maria's).[snipped]

I'll be happy to any or all of that Idido off your hands. But don't mess with me, bud. I can spot counterfeit Idido miles away. So can MY wife
Back OT!!!!
I use 20% Koratie dry in my new espresso blend. This blend is rockin' my world!
50% Brazil Pedra from Burman (FC no oil), 20% Koratie (SM's and Burman City+ barely) 20% Sumatra Lintong (Full city no oil) 10% Panama Miel (city++) The Koratie replaces my Yemen, which I'm out of.
Cremina likes this hot. Probably around 202.
This Koratie is so good by itself if you're into the fruit, but it does love an opposite partner such as Sumatra, though I'd love to try it with a nice Java.

Hopefully not too off-topic, but is the Burman DP Koratie as good as the stuff from Sweet Maria's? I was thinking of getting some DP and WP from Burman since they still have some and it sounds like the Koratie supply overall is fantastic.

Edit - oops, I didn't realize the DP from Burman is already out of stock. Should have placed an order a bit sooner...

I only purchased 5 lbs, or I would split with you. Haven't roasted it as yet.
keep checking. Try "More Coffee.com" as well.

Yes, my IMV and Koratie are the real-McCoy (from SM), and they're going nowhere! While I really like the Koratie solo, I think it's lacking a bit of body. My recent hacker-blend of Lintong and Koratie has been quite good. The Java that Tom has now looks intriguing, but with the amount of space I'm taking up in our coat closet, I'd best not test my wife's patience. Just got some Lintong grade 1 from Tom, and it looks like a decent alternative to the Java for blending.

Since this thread seems to be taking some worthwhile OT turns, I'll add another one: The Lintong that I had in the blend I just mentioned was almost three years old. It had been vac-sealed with a Foodsaver, and was still fantastic on its own. In fact, all of my "old" coffee that's been sealed has still been great. Some other details about my coffee storage is that the closet stays cool (~65-72 degrees, depending on the season) and gets no sunlight - it's always dark in there. I am an absolute fan of vac-sealing.

Tried the Koratie blended 50/50 with Bigfoot this morning, which both added substantial body, and a lot of tart fruity kick over and above the berries.

I actually ground up the Koratie on one setting and then, as the Barefoot beans were older, tightened up the grind on those, then dosed it right on top of the Koratie into the PF, and brewed the combo at 201. (Tricky thing, creating and brewing blends, adds a whole new dimension...) The Bigfoot is powerful enough to offset more of the berries with other fruit and add more body than the other blend I think, but will try it now and make sure.

The Koratie, when roasted as a melange...1 batch to city, maybe city plus, the other batch to "light" full city, no oil, then rested 5 days makes an awesome espresso in my Cremina. The key is going 60% darker, with 40% lighter. Brew temp on the hotter side.

Messed up the second round, too much of the dark roast, will try again in the morning.

Oh, and BTW, I saw the Huell Howser show - but in any case, the wife and I used to live in downtown LA (3.5 years) only a few miles away, and went to Lamill regularly even before I saw it. (We were drinking the Black Pearl before they opened the restaurant, so when it opened, we were there on day 1.) Good coffee & sandwiches, great desserts. They have outside dog-friendly seating too if you're so-inclined, and right down the road from the Silverlake dog park.

I miss it - when I was in L.A., I was less than 5 miles/15 minutes from both Lamill and Intelly, all surface streets. Now I can go to Barefoot, which I actually like even better, but it's 20+ miles away so I can really only make it over on the weekends on a regular basis.

I just ordered some Korate from 2 cups of joe. They REALLY have great prices and the reviews seem pretty good too. Can't wait to try it! I also ordered some Brazil Cerrado and their espresso blend.

Rob, your posts are always interesting and informative! I just ordered my first batch of green koratie. you think it will blend nicely with brazil for espresso? any recommendations? i've got the behmor too and generally like a FC+ roast.

Thanks for the kind words
I'd roast the Koratie separately, and do not let it enter 2nd crack. Since you're blending, try 7oz on the 1/2# setting. )1/2#/P1/C....but stay there, about 1/5 to 2 minutes after first crack, start the cooling process. Open the door 2 minutes into the cool, and leave it open.
Even though the Sumatra is a harder bean than the Brazil, the Behmor is noted for evening out roasts. Roast them together. 8oz Brazil, 6oz Sumatra If you have it) If not, maybe some Java, or Sulawesi.(these 3 are less acid, more lower end flavors to balnce the koratie's fruitiness) Try this profile for the 2 bean combo. (1#/P2/B) Even though you said you like your coffees FC+, stop this roast as soon as you hear a couple of snaps of 2nd. Brazil gets ashy if it's over-roasted. When you are ready, the next step would be to add a wee bit of a Central American, such as El Salvador, Guat, etc. I like Yemen in mine...yum.
Note:...with the Behmor, when using the P2 profile, 1st crack is more subdued than with P1, so listen closely. In the middle of 1st, I like to open the door for about 2-3 seconds. Helps stretch the roast, as for some reason P2 roasts can sort of drift from 1st right into 2nd on some varietals.
Some folks would roast the Sumatra and Koratie together, but I like this way...YMMV.
Last thing...do you have both roasting drums? The one with the slightly smaller grid is better for smaller beans like the Koratie, while the other drum allows more hot air to circulate, great for the larger beans.
When your done, you should have right around a # by weight.
keep us posted. I'm fine with this thread moving around a bit!