Great beans great price and always fast and free shipping THANKS!!!!!!!!!!!!
After following the reviews and learning more about the Anaerobic process used to “cure” these Ethiopian beans I decided to give them a try. WOW. I grind the beans for each serving (so they’re fresh) and use a French press for brewing. The first smell and taste was/is that of fruitiness dropping away to a more nuanced sweetness with a little tangy bite. The folks at Rhoads Roast aren’t kidding about this coffee taking you on a ride, it’s simply delicious and well worth trying.
It's one of a must try coffee beans. Very light on your stomach, no heartburn, soft yet strong and gives you a unique coffee experience.
Its been a crazy 24 hours. Ive learned I am a serious coffee addict. I was passionate before but now I think I may be a candidate for rehab ;-) Or, maybe its worth it going forever deeper into the rabbit hole...not sure. Let me explain. I ordered this coffee being well aware that anaerobic was going to be different. But not having had it--wasn't worried--"just how different could it be?" I asked myself. little did I know I was starting a journey that would possibly redefine the true potential of a coffee bean - but it was worth it.
I knew I was in for something when I retrieved the package from the mailbox and I could smell the coffee whilst carrying it back to the kitchen. --ordered the Medium/Full City roast. Ground it in a Rancilio at setting 12 (out of 50) and prepared a traditional pour-over using the V60. pre-wet the paper (non-bleached), bloomed it, poured the water and sat down to sip it.
Within 5 minutes was on the Rhoads Roast chatbot freaking out, enquiring if the coffee was burnt or over-roasted. Uggh. was not prepared for it-tasted like disappointment-bewilderment. The owner messaged me back and patiently talked me off the ledge. (indication number 1 I have a coffee problem.). She kindly provided me with detail of other peoples' experiences and a suggestion--maybe try it cold or French Press or...
SO glad she stuck with me and encouraged me to not give up. Being stubborn and unwilling to change from the V60 pour-over I set up a kitchen lab and proceeded to try all manner of variations. long story short--I will spare you the details--it hit! or as the new generation says "it slaps" (a compliment). Note--this is my experience only and yours may vary. not using an unbleached paper filter proved the key move for me personally. I feel like the non-bleached paper filter, even pre-wetted, masked the real flavors--really muted them and resulted in something that tasted like it came from Starbucks. ahah! therein the suggestion to try French press. So I used a metal cone filter for the V60, increased the grind to about 20 (out of 50), did a quicker pour and Voila! as in Wow!!. amazing cup of coffee-a revelation in fact.
Its so different at first that I think my palette needed to adjust. After about 7 or more cups I have to say-THIS is pretty darned good. as in true coffee lovers have to give this a try. each cup keeps getting better if that makes sense. its like the berry-chocolate flavors of Ethiopians are there but different, they do pop against a more acidic background, and it becomes almost like a craving.
Now that I figured out the prep for me--this will be a repeat buy. just try it and play with it. the reward is well worth it.
Amazing aroma upon first opening the bag followed along with an exquisite taste on the palate on the first sip.