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Dose: 20g
Ratio: 1:17
Grind: Significantly Finer than Neutral
Lab Grind: 5.0 EK43 Drip Burrs
Brew Time: 3:10
TDS: 1.34%
Extraction: 19.75%
Sensory Description:
Well-dialed cups of Silver Monk feature many of the more unique characteristics of Ethiopian coffee, this being an all Ethiopian blend of traditional natural, anaerobic natural, and anaerobic honey processing. You can expect a combination of creamy texture and red berries, making this offer slightly punchier than many Ethiopian coffees you may have had previously. I picked up prominent notes of lemon curd, raspberry, and sweet red grapes alongside a sweetness reminiscent of nectarine and apricot. The first part of the sip is lively and vibrant, and the aftertaste has a lingering floral quality.
Dial Notes:
Under-extraction on Silver Monk presented as very light bodied, more along the lines of a traditional washed Ethiopian coffee. The fruit notes were certainly present, but leaned more citric like lemon/lime or underripe berries, like a slightly firm blackberry. The finish was also quite quick and was missing many of the floral characteristics of better dialed brews. On the next cup, I would recommend grinding slightly finer.
Over-extracted cups of Silver Monk retained a lot of the unique texture and sweetness, but lost some of its vibrancy. Many of the fruit notes shifted towards flavors like red apple peel or watermelon rind, essentially not quite as sweet with a little more bitterness. This muted vibrancy and slightly bitter quality is an indication of over-extraction, and on the next cup, I would brew slightly coarser.
Headquartered in Denver, Colorado, Corvus Coffee Roasters takes a direct, relationship-driven approach to sourcing and roasting. Founded in 2010 by Phil and Autumn Goodlaxson, the company is known for multi-year producer partnerships, a Farmer Focus Program, and strong internal training and benefits for staff. Corvus emphasizes storytelling, public engagement, and initiatives that support gender equity and inclusion across its operations.
For Goodlaxson, a smaller menu isn’t about exclusivity. He wants Corvus to feel approachable for anyone who walks in, whether they already follow specialty coffee closely or not. Winning over a customer who’s never paid attention to single-origin coffee is more meaningful to him than competing for the attention of those already immersed in the scene. By keeping the emphasis on quality, he hopes to spark curiosity that can grow over time.
what we’re most proud of is the way that we do business at origin, and how those values translate to how we do business here in the U.S. The transfer of this knowledge that only comes from knowing the farmers we work with and working with them in person, to our partners is our key differentiator.
