Place: Cafe Ashton / Glasgow
Coffee: Talor & Jørgen / Ethiopia / Pixie Dust & Candy
Varietal: Heirloom, Illubabor Forest / Natural
Roaster notes: Floral, lemongrass, ripe mango, hibiscus, guava, candied strawberries.
The coffee scene here in Glasgow is a fragile one isn’t it? There seems to only be a handful of baristas who have the knowledge, ability and interest to achieve truly high level modern coffee. Without them, coffee in Glasgow would just be really average.
So, Cafe Ashton then.
Place: Dear Green Cafe Project / The Briggait, Glasgow
Coffee: Dear Green / Kenya / Gakayuini Peaberry
Varietal: SL28, SL34 / Washed
Drink: V60 brewed
Roaster notes: Grape, elderflower, caramel.
It would have been so easy not to have bothered. I had spent an entire day at the Edinburgh Coffee Festival the day before and it was currently the day of the Great Scottish Run. Getting into and out of the city centre was going to take a lot of effort. But it was the last day of the year for the Dear Green Cafe Project*, and it would have been a huge regret to have missed it as a coffee nerd living in Glasgow.
Place: Avenue / Great Western Road, Glasgow
Coffee: Avenue / Ethiopia / Yirgacheffe / Rocko Mountain Reserve
Varietal: Heirloom / Natural
Drink: Cafetiere brewed
Roaster notes: Ripe strawberry, milk chocolate, orange, floral.
I was curious to taste this coffee brewed at the very place that it had been roasted. I had already enjoyed the incredible strawberry sweetness of this Ethiopian Yirgacheffe as made by my own amateur setup at home. It had already been one of my favourite beans of the year but now it was time for the pros to show me how it was done.