Las Etiopes Ethiopian "Heirloom" FW Lot #33

LONDON COFFEE FESTIVAL FEATURE RELEASE: We're kicking off the 25/26 Peru crop year with some absolute belters, and coming strong out of the gates is this excellent high intervention Gesha from Simon Brown & Merlith Cruz. Simon and Merlith's farm is in the Jaén province, planted in early 2020 with Ethiopian landrace and JARC lines alongside the more "classic" Latin American cultivars, with roughly half the property preserved as primary forest. Working as Falcon's country manager, Simon's years of quality improvement work with Peruvian smallholders led him to permanently relocate in 2019. His previous role as Head of Sourcing for Falcon gave him the global connections to obtain seedstock with germlines from Jimma, Sidama and Yirgacheffe, hence the name Las Etiopes ("The Ethiopians"). Brew Guide: Best Brewed with: Filter Lightest Roaster Influence: We've roasted this like an Ethiopian washed coffee - screamingly fast, slightly cooler/longer dev. If it looks like a duck & quacks like a duck... Best Rested: 3-4+ weeks Filter: 62g/L & 94°C, with rest we like to move down to 91°C Espresso: Turbo shots + 3 weeks rest. 18g/48g+ & 18s+ We’re tasting: Super bright and sweet aromas - lemon curd, fresh white florals and butterscotch. In the cup the first impression is of peach iced tea, with a buttery body, layered florals and supporting notes of dried apricots, chamomile and lemongrass. As it cools that buttery caramel note becomes quite brioche-y, with the lemon curd it give the distinct impression of lemon iced buns.