I will confirm that light roasts of my Koratie WET PROCESS will give distinct citrus flavors. I really don't like the roasts of this bean as light as Tom recommends so the last one was better closer to FC which tones down the citrus (lemon) and emphasizes the sweeter fruit tones. I have a good stock of Idido Misty Valley DP so I have not had the need/desire to check out the DP Koratie.

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.