Paradise Roasters Ethiopia Biloya Special

[woodchuck]

One of the great things about our Friday morning get togethers is the "treats" that Dan brings in each week. On his recent trip to SCAA, Dan managed to snag a huge bag of Paradise Roaster's Ethiopian Biloya Special. As I understand it, this coffee is dry processed versus wet processed. We did several cuppings during the morning experimenting with different grinds and brewing volumes. I have to say this was definitely one of the better coffees I have tasted this year. I am mostly an espresso guy but this coffee could get me to a french press any day of the week. The bouquet was as fruity as any Ethiopian I've had but I enjoyed the "deeper" notes that I got in the cup. Of course I had to push it through the espresso machine as well. A bit higher temperatures to take away some of the really lemony front end and all the pineapple you could ever want!

Cheers

Ian

[PheasantCreek]

Dan brought it in and we immediately pressed the coffee. It was delightful! A naturally sweet coffee, not as bright as a typical yirgacheffe. This coffee should not be sold to anyone that is a cream and sugar drinker, to dilute would be criminal! My hat is off to Paradise for finding such a beautiful coffee, highly recommended!

[HB]

While at the SCAA, I bumped into Miguel late one afternoon and he told me his plans to sponsor this coffee for the next morning's conference opening sessions. Typically the coffees served in the conference airpots are horrible; I worried that Miguel's coffee would be ruined. The next morning I hurried to try it out. The uniqueness of the coffee was unmistakable, but muted. In all honesty, although it was the best coffee served during the week, I was disappointed by the loss of what could have been.

After the barista competition, I stopped by the competitors' prep area to say goodbye to a few friends and saw Miguel's brother Aaron. We shook hands, said our goodbyes, and then he asked, "Would you like some coffee to take home? I don't have room in my luggage." Of course I said yes, thinking he would share a pound of Peter Middlecamp's competition blend. Instead he tossed a five pound unopened bag of the Ethiopia Biloya Special to me! "Do you have room for it?" he asked. Oh yeah, you bet I do...

As Ian reported, I brought it to our regular Friday get-together where we brewed it at different strengths cupping style. I settled in around 15 grams to ~8 ounces, a bit more than the usual. The little I had left went into the freezer until the following week at Geoff's place, Pheasant Creek Coffee. Prepared to Geoff's standards in a big presspot, it was delightful: Intense florals that pop your eyes wide open, peaches, and light lemony finish. The best presspot I've sampled in recent memory and one I hope to try again before it's gone.

PS: Geoff, please tell me again what measures / steep time you used? Thanks...

[PheasantCreek]

It was a 1.5L Bodum Press Pot. 3 ounces by weight of coffee, then ground course as possible in the Bunn grinder. Water just off the boil about 195F. Stir, wait 4 minutes and press. Perfect cup of coffee everytime. With the Biloya it was amazingly sweet like someone put sugar in the cup.

Great coffee! Thank you for sharing Dan & Miguel. It will go down in my top 5 coffees of all time!

[woodchuck]

I just got back from Coffee Fest in Atlanta. I had this coffee in a Clover at PTs booth - oh wow! I'm still espresso bound but boy that tasted just fine!

Cheers

Ian

[farmroast]

2lbs green just arrived. Any suggestions on roast level or profile. thanks, Ed

[HB]

Bob offered suggestions in his review on CoffeeCuppers ("...to get the optimum fruity flavors, the roast must not go beyond the end of first crack. Stop the roast as early as you dare.").