I'm sorry to pollute you with my tasting notes, I feel the urgent need to get some more training on developing my taste descriptions and what's the best place for it if not here?

The Gethumbwini was on my wish-list for the most part of the last year, but I never really got around ordering and roasting it. That moment finally came last week and I'm now sipping a cup of nicely brewed Gethumbwini Peaberry, roasted three days ago on my lovely stovetop roaster, possibly a tad bit too dark but still before the first pops of second crack.

This coffee tastes in many ways as I expected it to, which is a nice suprise and means I can start to really trust in my own senses and sensuary memory (I've had the non-peaberry over a year ago and still remember clearly how it tasted to me back then).

Brewed in a Melitta porcelain filter (I really need to rinse the paper filter for longer beforehand), this cup is so bold and so clean at the same time. It has a very blackcurrantlike zing to it and high, pleasantly high acidity. That berry taste is a bit like the Fortaleza which has that notes more in the aroma, whereas the Gethumbwini has it in-your-face in the cup and in the nose. The aroma of the fortaleza I'd describe as more wildberry like, whereas the Gethumbwini is really more blackcurrant than anything else. The body is as bold as you can get through a paper filter, very distinct and not overwhelming at the same time.

Through altering the roast profile I could possibly bring out the blackcurrant a bit smoother and mute the acidity just a little little bit, but I fear that's out of my possibilities with the stovetop thing and reserved for times having a proper roaster. Curious how this will taste in the vacpot!

Update: sipping through my second cup, of which I thought I wrecked up the brewing. But holy cow this is liquid blackcurrant juice, or wait, more like blackcurrent fruit tea. wow.