Coffee Feature: Ethiopia Wet Process Guji Oromo

This coffee has a very distinct flavor profile with sweet spice notes, paired with tea, flowers and fruit. Keep your roasts to a fairly tight range of City to City+, since going dark on this coffee seems to obscure it's prime attributes. From the dry grounds, jasmine-violet floral scents are clear, as well as ginger and dark honey. Light roasts have a graham cracker wet aroma. City+ level has even more violet blossoms, more honey sweetness, maple syrup on pancakes with sweet spice notes of ginger, cinnamon and cardamom....AND gingerbread!  While the cup has a distinct sweetness, it is restrained; not a full, round sweetness. In fact it seems moderated by slightly bracing, tannin tea-like notes (Earl Grey). The body is fairly light, with a waxy mouthfeel and a suggestion of walnut oil. It's a very aromatic, delicate and distinct cup. It's not a powerful or aggressive coffee. Over-roast it, or, heaven forbid, add cream to it, and you can kiss that unique character goodbye. More about Ethiopia WP Guji Oromo.

Sure, it's okay. Ultimately

Sure, it's okay. Ultimately it's about you enjoying your coffee. I think over time roasting your own coffee (assuming you start with good quality green coffee), a couple things happen. One is that good coffee has a sweet and clean taste, while coffees that beg for cream tend to be pungent and more bittering. Sometimes that can mean a lower quality coffee. Sumatras, even nice ones, are less sweet and more pungent, and can use some sweetening. But if you find your Guatemala coffee begs for cream, maybe it's a coffee quality issue. Secondly, over time, home roasters tend to find more flavor in lighter roasting. Dark roasting (which also begs for cream because it has more bittering roast notes) is also less interesting in the long run, because all coffees taste the same with dark roasts, to some degree. Anyway, cream is fine. Now, if you add Butterscotch Vanilla Crunch flavoring to your homeroast ... well, maybe you just don't like coffee. :-) Tom

Out of morbid curiosity, is

Out of morbid curiosity, is it EVER okay to add cream? Or are those of us dairy-philes just going to home roasting hell? I'm genuinely wondering if there is anything that you guys will reluctantly condone as cream worthy.