Brewing the Best of Bolivia & Ethiopia: New Coffee Tasting Guide

Discover the vibrant flavors of our newest coffee gems from Bolivia and Ethiopia in this comprehensive brewing and tasting guide. Join us at Memli Coffee Lab as we introduce two remarkable varieties that promise to elevate your coffee experience with their distinctive profiles.
☕ Bolivia - Light Carbonic Maceration Natural Catuai:
Tasting Notes: Blackberry, Pomelo, Hibiscus
This micro-lot delights the senses with a bright aroma of blackberry and sweet pomelo, balanced with delicate floral hibiscus notes. The silky palate offers a delightful mix of blackberry jam, bright pomelo, and soft florals, evoking a Mediterranean spring.
☕ Ethiopia - Double-Soak Washed Coffee (Neja Fadil):
Tasting Notes: Floral, Peach, Clementine, Honey
A unique double-soak washed coffee, it enchants with a bouquet of lavender and jasmine paired with ripe white peach and honey. Its juicy palate delivers a harmonious blend of lavender, clementine, peach, and honey, like a relaxing afternoon tea.
What to Expect:
Brewing Techniques: Learn the optimal methods to brew each coffee for the best flavor extraction.
Tasting Insights: Follow our tasting journey as we highlight the distinctive flavors and aromas of these new micro-lots.
Don't miss this opportunity to explore the best of Bolivia and Ethiopia, right from the comfort of your own home.
🔔 Subscribe for more brewing guides and coffee tastings!
👍 Like and Share this video if you're excited to try these new aromatic brews.
Feel free to share your thoughts and ideas on the content we approach every week.
If you would like to go further on these topics and are curious about the content behind the scenes, check out our Patreon where we interact deeper with the community:
/ memlicoffee
Check our latest coffee offerings here:
www.memlicoffe...
To subscribe to our coffees, visit:
www.memlicoffe...
Want to work with us? Check out our wholesale page:
www.memlicoffe...
Join one of our in-person tasting and brewing workshop:
www.memlicoffe...
____________________________________________________
Follow us & contact us on our other platforms below:
Instagram: / memlicoffee
Website: www.memlicoffe...
Podcast: www.memlicoffe....
Email: [e-mail]

[@propertwb]

Great video. Can hardly wait for my first two coffees to arrive.

[@weiszCoffee]

Hi, just a small question regarding the brewing method with the Switch. Why do you prefer to start with percolation and then move to immersion? My logic is saying that at the blooming phase we might have channels so by using immersion we can mitigate this. Would love to know your thoughts on this.

[@CDdogg303]

Also seen other channels do it this way and also would like to know the thoughts process

[@memlicoffeelab]

Ultimately, it’s a matter of preferences. On paper it’s logic to start from immersion and then percolation. I have actually tried both ways and we have more extraction % starting from immersion. However, more extraction does not always mean better extraction - I think that sometimes in scientific papers the link between an increase in extraction an flavor dynamic is missing.
Starting from immersion will emphasize an even extraction, however moving to percolation later may introduce some fines migration and bypass towards the end of the extraction. That’s why I’d rather do a full immersion.
We know that the majority of extraction is done in the first two pours-ish (about 50% of water weight). The remaining pulses are often use just to add texture and strength.
So starting from immersion is nothing wrong. It just emphasize slightly more the texture with perhaps more complexity but less clarity. Of course it depends on the coffee.
When you start by percolation, and then move to immersion, you got that clarity, cleanliness or brightness, and then rounded up with the immersion style, which brings some density and texture to the final cup without stealing the show. Also ending with immersion tends to homogenize the coffee bed and reduce drastically fines migrations.
Ultimately, we need to taste and test with different types of Coffee and roast. I haven’t tried comparing both recipes with medium roast or very low density coffee.

[@weiszCoffee]

@@memlicoffeelab Awesome! Thank you so much. I usually like to do a full immersion but I will definitely try your style of brew 🙏

[@memlicoffeelab]

@@weiszCoffee Check out the Indonesian Brewers Cup Champion this year, he did a pretty interesting recipe with immersion then open switch then another immersion and final switch. Worth trying it as well.

[@weiszCoffee]

@@memlicoffeelab Cool! Thank you. Will look at this right now :)