In the other corner we have the rather interestingly named Ethiopia Harar Horse DP -Lot 17406. What about lot 17405? We'll never know....
This coffee was roasted right after the Sidamo, with the same profile. Here are the details:
Smelling the beans, you can easily tell the difference between Harar and Sidamo. The Harar smells like over the top tropical fruits - smashed up mangoes, pineapple, etc. Very heady, almost fermented. The Sidamo is more of a stone fruit melange: apricot, peach, etc.
In the cup, I also found the Harar more muted than I might have expected. I noted something similar with the Sidamo. I think it might have something to do with the initial temperature being too high. I am going to combine some of these trends and observations on roasting profiles into a different post when I have some extra time.
The fruity notes of the dry grounds are there, but are tempered with chocolaty flavors. There is some good acidity as well, but it is not the wild cup I imagined. Certainly it is tasty enough, but at this roast treatment I am not running out to stock up.
If I had to choose a winner, it would be the Sidamo, hands down. The complexity of the cup, how the fruit integrates with the more rustic and funky notes, and the pure intensity make it a winner for me. I wouldn't pass up either, but Sidamo gets the edge this time.
Next round: our current winner goes up against one of the icons of home roasting: Ethiopia Idido Misty Valley. Stay tuned....
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