And more from Ecco Caffè

[flickr-photo:id=5053919379,size=-]Ecco Caffe's Sidama Shilcho
This season's coffees from Ecco Caffè just keep getting better and better. Case in point: Ecco's roast of the organic Ethiopia Dara Sidama Shilcho. We knew that this coffee was going to be a superstar from the first time we cupped it two Thursdays ago (at our Volta public cupping!). The Shilcho has a malty sweetness when freshly ground, with notes of macadamia, plum, and coconut milk in the aroma. The coffee has a pleasing sweetness that is countered by an unmistakable grapefruit zest acidity. As the coffee cools, it offers distinct flavors of candied orange and lemon, with a nice rich fig finish. Speaking to the collaborative effort to bring this coffee to market, Ecco says "Shilcho, which roughly translates to “good taste”, belongs to the larger Sidama Coffee Farmers Cooperative Union (SCFCU). Formed in 2001, the SCFCU provides export services through the Direct Specialty Trade window of the Ethiopia Commodities Exchange, as well as credit support, technical assistance, certification management, and other social services for the 2,200 farmer members." We've found that it best performs when brewed with the Chemex.

Ecco Caffe's Guatemala El Tambor Espresso
Unleash your inner coffee geek by exploring the many ways that Ecco's Guatemala El Tambor expresses itself as it is brewed via different methods. We're loving the silky-but-substantial way it brews on the Clover; you can also ask to have it brewed on the Chemex to bring out more of its grapey acidity. Once you've tried it as a brewed coffee, move over to try it as our featured single origin espresso. Ecco provides a slightly different roast of the coffee for use as an espresso. We're enjoying learning how this coffee changes as it ages-- just off roast, it is bright and full of light florals that are best experienced as a straight shot. As the coffee rests for a few days we're finding amazing malty chocolate notes, but with fruit notes that are very similar to some of the very fruity single origin chocolates from Askinosie. Seven days off roast, it's the base for the perfect fall cappuccino as the spicy aromatics come to the front.

Ecco says:

As an espresso, this coffee’s layered sugars transform into the velvety body that hold aloft notes cinnamon, baked pear and stone fruit. Illuminated by the balanced citrus acidity, this espresso lingers sweetly on the palate.