Week 1: We're detecting notes of cabana chair, cocktail umbrella and chill vibes.
Let's get aquanted with the chilliest camper around, The Glamper.
When we first cupped this coffee we were transported to the warm Summer days of our youth chugging crispy, ice-cold glasses of peach iced tea and lemonade. Something about this coffee - especially served cold - just screams "IT'S TIME TO RELAX AND ENJOY THE MOMENT."
It made sense to name this mystery roast The Glamper. With it's fruity aromas and pleasant acidity it just felt like a cool breeze on a hot day. It felt like relaxing on the beach and watching the condensation bead down a glass of something cold and delicious.
Pour yourself a cup, get comfy and watch the video below for the big reveal!
Week 1: The Glamper
Origin: Ethiopia
Region: West Arsi
Zone: Nensebo
Village: Riripa
Varietals: Dega, Wolisho
Process: Washed
Elevation: 1900 - 2100 MASL
Tasting Notes: Lemonade, Iced Tea, Peach
The green beans are fermented for 72 hours and dried on raised beds for 14 days.
Located in the heart of the Nensebo district, the Haji Betro washing station processes cherries from more than 742 smallholder farmers from neighbouring villages. Their coffee gardens have an average size of 1 to 2 hectares. And the area where this station is located is on the edge of the dense Bale Mountain forest which has abundant rainfall at the beginning of the season, giving the cherries perfect growing conditions.
All that is to say it produces beautiful green coffee that we roasted with a gentle hand to produce a sweet tea-like cup with big notes of lemon and stonefruit such as peaches, apricots and nectarines.
What did you think of The Glamper? Did you get any interesting tasting notes? How did you brew it? Has anyone tried it cold? Let us know in the comments below!
Return to the Camp SG 2024 Blog.
6 comments
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Brewed it hot today, but now I’m excited to try it cold! Today it’s giving cherry berry lemonade.
Caelin on
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I used a cold brew maker that has a steeper kind of mechanism which sits in the middle of the carafe. Turned out amazing! Smooth peach ice tea with some floral vibes! Also did the v60 and similar to other comments above. Great roast!
Ben Ho on
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After having this coffee for a few days, I’m LOVING it when it cools down. The stone fruit and lemonade notes really shine once it gets to room temp or lower.
Any other weirdos out there enjoy room temp black coffee?
Spencer on
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Made a chemex this morning. I usually go for a 45s bloom time and that’s always seemed to work out nicely for me.
I’ll give it a minute on my next go.
As it cools it’s definitely got that citrusy hot summer iced tea vibe too it. Bright acidity that makes you instantly salivate. I agree with Spencer. Might make a batch of cold brew to see how that turns out. I bet the cold brew will be great.
Great roast Brandon!Tyler Robinson on
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HELLO CAMPERS!
Stoked that Day 1 has finally arrived! I’ve been looking forward to Camp SG since last year ended! Welcome to the party!
I brewed this coffee on a V60, and then again on Chemex (both 16:1). Love that lemon! I found the V60 brought forward insane peach once it cooled (I bet this coffee would make a brilliant iced/cold brew!).
Something I’ve been toying with is bloom time (first pour/contact with water to degas). I’ve done 30s for years, but read a Reddit suggesting upwards of 60s. It might have been a bit placebo… but I bloomed the Chemex for 60s and thought it was brighter! Anyone have any experience/insight into bloom time?
Brandon Litun on
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Definitely got that “peach iced tea” vibe! The acidity was nice yet approachable and it was nice and sweet.
Brewed it this morning on our Ratio 6 and it’s a super refreshing cup.
I think I’m going to brew some extra and chill it for a nice iced coffee when the weather heats up later this week.
Spencer on