So I am currently roasting a high altitude (2100m) Ethiopian. Its a hard little devil. Even after three days of rest I find that my conical burr grinder is getting a massive workout trying to break it down. Im considering putting some of the beans in the freezer for a day and seeing what effect that has on the grinding. PS: This coffee tastes like a beautiful lemon tea paired with a slice of apricot…i LOVE the nuance of coffee and bringing its ‘terroir’ to life!
May I ask where you sourced the greens? Also, is it washed or natural process? Ethiopian coffees are my all time favorites!
Since the time of this post I have rather fallen in love with Ethiopian naturals.