In the world of coffee, Ethiopia is a very special place. High quality, arabica coffee is thought to have been born in the country, and so every bean can claim an Ethiopian ancestor. This month we are cold brewing a coffee takes everything we love about Ethiopian coffee and elevates it in the ways that only Intelligentsia coffee knows how to do. Piquant and grapefruity, Intelligentsia’ Kurimi coffee is our new favorite summer pick-me-up.
It’s not at all surprising that some of the highest reviewed coffees each year are from Ethiopia. The beans from this country tend toward a flavor profile that’s zippy and bright with complex notes of juniper and clove. Each bushel of Kurimi coffee is a mix of indigenous beans, which is almost like having a basket of mismatched heirloom tomatoes. When we drink Ethiopian coffee, we have a general idea that the cup profile is going to be clean, fruity, and tannic. The nuances are harder to predict: baking spice, apple skins, dark chocolate. Kurimi is not your utilitarian cup of coffee; instead, this is the one to look forward to all year.
Having a cold cup of Kurimi is an experience all by itself. The cold brewing process brings a new dimension to the brew. The acids mellow out, the fruit notes expand, and a little ice melt brings some welcome balance. Served cold, Kurimi is a unique experience that is reminiscent of sangria. The experience is fruit punch forward with layers of honeyed citrus and a little bit of baking spice. Complex, light, and the perfect companion to a flavorful brunch, Kurimi is less like coffee and more like a rosé.
Even though it’s served cold, this coffee is one to savor, not slurp.