I love when when I get notes from roasters. Always the little things that people remember. Something I will have to keep in mind when I ship my own items to customers.
I saw Prospect on Instagram and while I didn't need another CA coffee, I ordered anyway.
They didn't have a mug, but they did have stickers and I do like my stickers.
I went with the Ethiopia Guji Cheri because it was a natural process and I like the heavy, full bodied sweet coffees that method produces.
I was not disappointed. This was a nice full bodied, juicy sweet coffee
I saw Prospect on Instagram and while I didn't need another CA coffee, I ordered anyway.
They didn't have a mug, but they did have stickers and I do like my stickers.
I went with the Ethiopia Guji Cheri because it was a natural process and I like the heavy, full bodied sweet coffees that method produces.
I was not disappointed. This was a nice full bodied, juicy sweet coffee
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I made this one in the Kalita, V60, Aeropress and Beehouse. I also fixed Dan a thermos of it with the Bunn but he didn't give me an opinion on that method. The roast was nice and even. I've seen enough coffee to know that it's not always true that coffee is all the same roast.
This review is specifically of the V60 method which is how I prepared it most often.
I got a sweet fruity aroma with a hint of chocolate.
The taste was sweet upfront with a juicy fruity acidity. I got some berry sweetness, maybe strawberry and the acidity reminded me of peachy tangerine. As it cooled I got a chocolate note and a hint of apricot. The sweetness was sugary, cane sugar - not like molasses or brown sugar. It was smooth, low on the bitterness scale.
The aftertaste was shorter when the coffee was hot but increased and lingered as the cup cooled. That's where the chocolate notes come in. I didn't get much of that upfront, but it was there on the tail end.
Foods:
It was excellent with the seed mixture that I have for breakfast. It's a chia seed pudding mixed with hemp seeds and flax. Whatever fruit I have on hand for sweetness and flavor. It was also good with my omelette. Went well with baked pork shops for lunch but didn't really balance with my chicken salad and was terrible with chili. Chili really demands a darker roast but I tried it anyway.
This coffee is still available on their website
http://www.prospectcoffee.com/collections/coffee/products/ethiopia-guji-cheri
And they are on Instagram and Twitter
This review is specifically of the V60 method which is how I prepared it most often.
I got a sweet fruity aroma with a hint of chocolate.
The taste was sweet upfront with a juicy fruity acidity. I got some berry sweetness, maybe strawberry and the acidity reminded me of peachy tangerine. As it cooled I got a chocolate note and a hint of apricot. The sweetness was sugary, cane sugar - not like molasses or brown sugar. It was smooth, low on the bitterness scale.
The aftertaste was shorter when the coffee was hot but increased and lingered as the cup cooled. That's where the chocolate notes come in. I didn't get much of that upfront, but it was there on the tail end.
Foods:
It was excellent with the seed mixture that I have for breakfast. It's a chia seed pudding mixed with hemp seeds and flax. Whatever fruit I have on hand for sweetness and flavor. It was also good with my omelette. Went well with baked pork shops for lunch but didn't really balance with my chicken salad and was terrible with chili. Chili really demands a darker roast but I tried it anyway.
This coffee is still available on their website
http://www.prospectcoffee.com/collections/coffee/products/ethiopia-guji-cheri
And they are on Instagram and Twitter
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