I roasted two batches of Ethiopia Natural Yirga Cheffe Halo Beriti - one  low and slow and another hot and fast. After a two week rest I brewed an 8 ounce cup of each on my Fellow Aiden (mostly to remove any human factors in brewing). Beans were ground using my Kingrinder K6 set to 85 clicks (\~800 microns estimated using the Brewler). The brew profile I used is 1:17 ratio, 1:3 bloom for 40 seconds using 180°F water, followed by 2 pulses separated by 25 seconds. First pulse was 200°F and second pulse was 196°F.

The beans were stored in coffee bags with one-way valve. Throughout the 2 week post roast rest period the hot and fast beans had a more intense fruity smell than the low and slow beans. This also carried over into the cups. Both batches produced good cups of coffee but the brightness and fruity notes were definitely more intense in the hot and fast cup. The fruity notes and brightness in the low and slow cup were definitely present but they were very much subdued compared to the hot and fast cup. On my palate both the sweetness and mouthfeel were very similar. 

Overall I would be pleased to be served either cup but I definitely favor the cup brewed using the hot and fast beans.

The profile differences are interesting with regard to phase percentages, temp at start of FC, and drop temp, especially since the moisture loss was identical between the two batches. 

Feel free to critique/discuss. This was a fun experiment.

Ethiopia Natural Yirga Cheffe: Low and Slow vs. Hot and Fast