HomeRoast Digest


Topic: Kona (72 msgs / 2039 lines)
1) From: Robert Wolfe
Good NYT article. In particular, it mentioned the Kona Coffee Council, one
of the grower groups that work to guarantee authenticity. They've got a web
site up at http://www.kona-coffee-council.com   with a list of growers
who sell direct. Also, Gevalia holds a Kona Cupping Competition each year,
and they claim the current crop is the best in a long time, with the
competition "losers" being much better than any past "winner." Those
results are at:http://www.kona-cupping.com.
I've been roasting the new crop of Kona just into second crack for a great
cup. I also add about 1/5 of the Old Brown Java roasted 45 + sec. into 2nd
crack to give the Kona a wild, dark note to complement that smooth, rich
Kona character -- yummy stuff. 
Bob Wolfe
The Oregon Pinot Noir Club
816 Nantucket
Eugene, OR 97404
pinotguy
800-847-4474
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2) From: Catherine Marley, M.D.
On the basis of other posters reports (elixir of the Gods) I roasted some of my
new Kona Purple Mountain, two days ago. Sent it past first crack, let it brown
up a bit, and stopped before second crack, rested 48 hours.  The grounds were a
nice rich brown color. 
I was underwhelmed by the brewed coffee (Yama vacuum). The coffee was nice
drinkable coffee, but nothing more.  Unless I am doing something wrong, there
are much better coffees available from Tom at one third the price.  Any
thoughts?  I still have a lot of my original pound left, but at that price,
don't want to waste it.
Disappointed, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: jim gundlach
On Saturday, July 13, 2002, at 11:20 AM, Catherine Marley, M.D. wrote:
<Snip>
After trying at least a half a dozen different konas, I agree completely.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: TFisher511
I think you fine folks must be doing something wrong if the Kona doesn't hit 
some good spot. On the other hand, I haven't found the special something in 
Timor, Monsooned Malibar and a few of the others.
Terry F
drg writes:
<Snip>

5) From: Mike McGinness
From: "Catherine Marley, M.D." 
 I was underwhelmed by the brewed coffee (Yama vacuum). The coffee was
nice
<Snip>
there
<Snip>
price,
<Snip>
Sounds like your roast & rest were just fine. It may be you are just used to
a more intense cup. Kona isn't usually a 'slap in the face' coffee, more a
balanced cup with certain distinct highlights. Some Konas have more of it
than others. And I believe it's actually somewhat a learned taste,
distinguishing the Kona notes. A few Konas it jumps out more than others,
like the current Kona Mountain and Wood's 02. Wood's 01 was more subtle as
is the KPM Tom is offering. The Greenwell Tom has is a bit brighter than the
KPM but not as bright as the Wood's or Kona Mountain 02. Though to some the
brightness found in the likes of Wood's & Kona Mountain is too strong (even
though they were the 1st & 3rd place competition winners in November,
different tastes for different people.) Kona does not taste like Costa Rican
or Panama or any other Central to me, the high notes are different... It
doesn't taste like St. H either...
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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6) From: Lissa
On Sun, 2002-07-14 at 15:17, TFisher511 wrote:
<Snip>
I found it boring, but with an amazing chocolate aftertaste.  Nice for
an occasional change, but nothing horribly special.
<Snip>
I think we all have coffees we just don't get along with.  I don't like
Central Americans or most South Americans (although I find the
Brazilians drinkable, but a bit boring).  Haven't tried the Monsooned
Malibar yet (it is on order), but Timor is my every day coffee.
Speaking of Timor, I have a friend who gets incredibly happy when she
drinks it, and falls fast asleep after 2 cups.  Even when I tell her it
is something else, or don't tell her what it is.  Or when I tell her it
is Timor, and give her something else, it doesn't affect her like the
Timor does.  She likes the taste of PNG, but it makes her jumpy.  I
haven't noticed that different coffees affect me in different ways.  Has
anyone else seen this kind of thing?
Be well,
Lissa
-- 
The greatest respect we can have for law and order is
to question and challenge the people who are enforcing it.
Lenny Bruce
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7) From: Andrew Thomas
--- Lissa  wrote:
<Snip>
<Snip>
LOL, That does it! My next request to Sweet Maria's will include a couple of pounds of Timor.
Andy
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8) From: Les & Becky
This is a multi-part message in MIME format.
My wife can always pick a Kona after I have served it to her.  So, I am =
sure there is something special about Kona, even if you can't put a =
finger on it!  I have blind-sided her with at least 6 different Konas =
and she always picks them.  I did fool her with the Panama La Berlina.  =
She wondered if it was a Kona.
Les

9) From: AlChemist John
Sometime around 12:17 7/14/02, TFisher511 typed:
<Snip>
I can't seem to miss the spot on Timor, but I likewise have been 
underwhelmed by at least 4 different Konas.  They have always been good 
smooth coffees, but....
<Snip>
Drink what you like, and don't let it frustrate you too bad.  I'm still 
looking for a spot for CRLM,  so far it's been good, but that's it.
<Snip>
--  --
John Nanci 
AlChemist at large
Life is too short to drink bad coffee.
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10) From: jim gundlach
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On Sunday, July 14, 2002, at 02:17 PM, TFisher511 wrote:
<Snip>
I'm not saying that there are not some good spots among the Konas, it is 
just that I find none of them to be as good as several of Tom's beans 
that I like best and cost about a third of what the Konas go for  If 
money does not matter, you can regularly have quite good coffee if you 
just buy Konas.  Especially if you home roast it and brew it soon after 
a short rest.  But, with my flock of dependents, and the amount of 
coffee they consume,  money does matter.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
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On Sunday, July 14, 2002, at 02:17 PM, TFisher511 wrote:
ArialI think you fine
folks must be doing something wrong if the Kona doesn't hit some good
spot.
Arial
I'm not saying that there are not some good spots among the Konas, it
is just that I find none of them to be as good as several of Tom's
beans that I like best and cost about a third of what the Konas go for 
If money does not matter, you can regularly have quite good coffee if
you just buy Konas.  Especially if you home roast it and brew it soon
after a short rest.  But, with my flock of dependents, and the amount
of coffee they consume,  money does matter.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
--Apple-Mail-2--928566245--
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

11) From: TFisher511
I really did not mean that in a snobby way at all. The comment popped into my 
head like my usual response when someone begins with "Don't ask me why." I 
will invariably be forced to ask "Why?" I am sorry if the remark was taken 
wrong.
I referenced Timor as a coffee I don't seem to find the good spot that many, 
many on the list rave about. I don't doubt that it is a special coffee to a 
lot of people, just not at the top of my list.
Ethiopian and Central American coffees are my staples and I really wouldn't 
want a steady diet of Kona coffees. By home roasting I am truly spoiled. For 
years I was satisfied drinking Maxwell Horse day after day because that was 
the flavor I expected coffee to taste like. Now that I roast, I usually have 
at least 2 or 3 different coffees each week followed by an end of the garden 
type blend somewhere along the line.
I enjoy reading your posts Jim and want to say I never thought you were 
chopping down pecan trees to roast coffee. Honest:)
Terry F
drg writes:
<Snip>

12) From: Michael Guterman
Hi.  This is really sort of directed at Mike, but all input is welcome.  
I have not tried Kona yet.  Odd in all my coffee drinking years.  What 
would be a good one or two to start with?  It's all fairly costly, so I 
figure I should get advice.  I will be roasting it myself.
Thanks,
Michael

13) From: Jim
try these guys, i get the "8.00" a pound kona and it's really good!
http://www.mountainthunder.com/green.htmlMichael Guterman <m.guterman> wrote:
Hi. This is really sort of directed at Mike, but all input is welcome. 
I have not tried Kona yet. Odd in all my coffee drinking years. What 
would be a good one or two to start with? It's all fairly costly, so I 
figure I should get advice. I will be roasting it myself.
Thanks,
Michael

14) From: javafool
Both of the Kona coffees SM is currently offering, the Kowali XF and the
Greenwell Farms Fancy, will give you excellent examples of good Kona coffee.
I recently purchased direct from a couple of Kona farms and found what is
discussed over and over again on this forum. That is just how much Tom cups
to find us the best of the best and how much dreck is out there. One Kona
that I purchased was called an Estate grade, which one would think is a well
prepped coffee with different bean sizes all mixed together. What I received
was more like prime grade with different sized beans and 60 - 70 defective
beans per pound. This was the worst sorted coffee I have ever received. It
looked like the descriptions of the KPM coffee Tom removed from his
offerings a couple weeks ago.
The second was from a more well known farm and should have been quality
Kona. Since I trust the grower, I do believe it is Kona but it is lacks the
depth and smoothness that to me is good Kona. It has a kind-of canned coffee
taste and I have no idea why.
Good luck, and for a first time buy I would recommend you try one of the
excellent SM offerings.
TerryF

15) From: Les & Becky
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Jim and Michael,
 
First, we really shouldn't be promoting coffee 
offered by others that Tom already offers on his forum.  Free advertising 
is for others is not something he comes down hard on, but I think we need to 
honor our host.  As soon as Tom began offering tampers, I stopped promoting 
Thor Tampers on this list.  Tom does not mind if we talk about other coffee 
that he does not offer, but he really doesn't want us posting URL links to his 
competitors.  That said, I have about 9 Kona offerings in my stash.  
Both of Tom's offerings are excellent and are high end Kona coffees.  I 
would suggest that you start with his two offerings.  Mike McKoffee and I 
cupped 6 different samples before he went to Hawaii last year, and our 
conclusion was that they were all really good coffees and they were all 
different tasted side by side.  Some of those tests were between grades of 
the same estate.  Kona is a world unto itself.  I would also suggest 
you go to the archives and see Mike's discussion of the various Konas he has 
tried.  Mike and I agree that the Woods Estate is at the top.  Last 
years crop being the most outstanding.  Kona Mountain was excellent this 
year.  I am currently enjoying some very fine Koa that I think ranks just a 
little under the Woods Estate.  Unless you buy in bulk, you are going to be 
paying at least what Tom's prices are usually more.  I hope this helps as 
Mike is on vacation flying kites.
 
Les

16) From: Jim
No more postings from Jim, sorry guys. My "unsubsrcibe" has been entered
Les & Becky <nimrod> wrote:
Jim and Michael,
 
First, we really shouldn't be promoting coffee offered by others that Tom already offers on his forum.  Free advertising is for others is not something he comes down hard on, but I think we need to honor our host.  As soon as Tom began offering tampers, I stopped promoting Thor Tampers on this list.  Tom does not mind if we talk about other coffee that he does not offer, but he really doesn't want us posting URL links to his competitors.  That said, I have about 9 Kona offerings in my stash.  Both of Tom's offerings are excellent and are high end Kona coffees.  I would suggest that you start with his two offerings.  Mike McKoffee and I cupped 6 different samples before he went to Hawaii last year, and our conclusion was that they were all really good coffees and they were all different tasted side by side.  Some of those tests were between grades of the same estate.  Kona is a world unto itself.  I
  would
 also suggest you go to the archives and see Mike's discussion of the various Konas he has tried.  Mike and I agree that the Woods Estate is at the top.  Last years crop being the most outstanding.  Kona Mountain was excellent this year.  I am currently enjoying some very fine Koa that I think ranks just a little under the Woods Estate.  Unless you buy in bulk, you are going to be paying at least what Tom's prices are usually more.  I hope this helps as Mike is on vacation flying kites.
 
Les

17) From: Rick Farris
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Message
As you 
only subscribed in order to promote Mountain Thunder, I'm not 
surprised.
 
-- 
Rick
 

18) From: javafool
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Message
This is the same guy that is selling coffee on 
EBay? If so, I think Mountain Thunder just got a good dose of negative 
advertising!
 
TerryF

19) From: Jim
no- i did not sign up to promote MT, i have been buying gear and beans from Sweet Marias for about 2 years. did not realize the board was a one-sided affair,
 
once again i apologize...
 
by the way, i have only bought from MT 2 times, i have a myriad of other sources...
 
Rick Farris <rick> wrote:
As you only subscribed in order to promote Mountain Thunder, I'm not surprised.
 
-- Rick
 

20) From: Jim
you folks sure are anal, once again i apologize
javafool <tfishe1> wrote:
This is the same guy that is selling coffee on EBay? If so, I think Mountain Thunder just got a good dose of negative advertising!
 
TerryF

21) From: Michael Guterman
<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
  
  
Les & Becky wrote:
  
  
  
  Jim and Michael,
   
  First, we really shouldn't be
promoting coffee offered by others that Tom already offers on his
forum.  Free advertising is for others is not something he comes down
hard on, but I think we need to honor our host.  As soon as Tom began
offering tampers, I stopped promoting Thor Tampers on this list.  Tom
does not mind if we talk about other coffee that he does not offer, but
he really doesn't want us posting URL links to his competitors.  That
said, I have about 9 Kona offerings in my stash.  Both of Tom's
offerings are excellent and are high end Kona coffees.  I would suggest
that you start with his two offerings.  Mike McKoffee and I cupped 6
different samples before he went to Hawaii last year, and our
conclusion was that they were all really good coffees and they were all
different tasted side by side.  Some of those tests were between grades
of the same estate.  Kona is a world unto itself.  I would also suggest
you go to the archives and see Mike's discussion of the various Konas
he has tried.  Mike and I agree that the Woods Estate is at the top. 
Last years crop being the most outstanding.  Kona Mountain was
excellent this year.  I am currently enjoying some very fine Koa that I
think ranks just a little under the Woods Estate.  Unless you buy in
bulk, you are going to be paying at least what Tom's prices are usually
more.  I hope this helps as Mike is on vacation flying kites.
   
  Les

22) From: Rick Farris
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Message
Michael wrote:
> 
I am sorry if I did, in fact, 
overstep the bounds of the list ettiquite.
 
 
You didn't overstep any bounds, Michael.  Unless, of course, you are Jim.  :-)  Jim was promoting his Mountain Thunder before 
you asked your question.
 
 
-- 
Rick
 
 

23) From: Thompson Owen
<Snip>
Thanks Les- it is true, and as you say, please discuss freely 
equipment and coffee we dont sell, but no ads or links. Jim, please 
stay on the list... I know you did not mean to offend SM or our list 
policy about links. You know, as far as equipment goes, I really 
learn about things we dont offer from list discussion, especially 
espresso machines. Its just impossible for me to own and test every 
machine out there but collectively the list can do it, for the most 
part. And positive comments on the Hottop made me reconsider it once 
they released the final (current) version. -Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

24) From: Les & Becky
WOW!
I didn't think I would get this kind of thread started.  I was just trying
to be kind to a newbie!  I would like to see Tom try to carry every good
coffee out there! No not really he has an over abundance of great selections
already! :>)  Like I said before, Kona is a world unto itself and if one
would like to explore it as  Michael stated they are in for an adventure.  I
entered the Kona world because my wife likes it so much.  I have learned to
appriciate the complex variety that it out there.  Furthermore, Tom can't
carry every Kona as many are sold direct to customers from the farm.  I
think it is awesome that we have a homegrown (that is to us Americans no
offense intended to others) coffee.  Before we got lost in the storm, I did
state that one of the best ways to do some research on the Kona offerings
and their complexity is in the Archives of Sweet Maria and this forum.  So,
Michael welcome to the complexities of  Kona.  My personal preferences are
Ilse of St. Helena, (Only 4 possibly 6 estates to worry about); Kona; and
Panama in the washed island type coffees.  I love a great Kenya and am
moving into the DP Africans.  I just got my SM package today with the
Ethiopian Sidomo DP.  I can't wait to try it.  Any roasting suggestions out
there?  The prep on these beans is so good they look like they are wet
processesed rather than DP.  However the smell tells one that it is a fine
complex DP even before roasting.
Les

25) From: miKe mcKoffee

26) From: Barry Luterman
This is a multi-part message in MIME format.
Looks like a good crop of Kona this year.http://the.honoluluadvertiser.com/article/2004/Aug/12/bz/bz04a.html

27) From: Rick Farris
This is a multi-part message in MIME format.
Quote from the referenced url:
 
It was the third highest year for sales and the third best in the =
past five
seasons.
 
Somehow or other, I dont read that as a good crop of Kona this =
year.  I
read it as an average crop.  Or even the 3rd worst crop in the =
last five
years.
 
----
8/12/2004 11:17:32 AM
Jefferson Airplane - White Rabbit - 1967
Mostly Cloudy in Sierra Vista, AZ
84F (28C) - 40% RH 
Wind Variable at 7 mph  
From: Barry Luterman
Looks like a good crop of Kona this year.http://the.honoluluadvertiser.com/article/2004/Aug/12/bz/bz04a.html

28) From: Barry Luterman
This is a multi-part message in MIME format.
That's sales

29) From: John Blumel
On Aug 12, 2004, at 2:20pm, Rick Farris wrote:
<Snip>
<Snip>
<Snip>
worst crop 
<Snip>
Well, I think the only thing you can conclude from the article is that, =
overall, production and sales are up, although there was this:
"With the rains we've been having ... if anything, it's going to make 
the trees stronger," said Sotero Agoot, general manger for the Kona 
Pacific Farmers Cooperative, which represents about 300 farmers. "If 
farmers pruned their trees right it should be a good crop this year. If =
not, then they should have an excellent crop next season."
Perhaps Tom could comment on whether that might translate into a good 
crop, rather than simply a large one.
John Blumel

30) From: Aaron
I went and did up a Kona roast yesterday using the kona from sweet 
marias newest batch.  Hmmmmm im in heaven!!
I roasted 6 ounces in an I roast  
First stage went 350 for 3 minutes
Second     went 400 for 3 minutes
Third        went 450 and I cut it at 2:15 minutes
I would call the roast about a city + maybe a tad darker
It seemed to take a bit longer than the other roasts have done to reach 
first crack and they really didn't take off cracking until the very end 
of the roast time.
Seemed like the beans were a bit darker by the time the first crack started
let them age about 14 hours then ground them and brewed in a drip pot.
Wow I didnt' remember how much I missed a good cup of Kona coffee until 
I had that one and man did it bring back memories from when I was 
stationed in hawaii about 15 years ago.
Given I have been at this, what,... a whole whopping week now, I really 
have no clue what I am really doing yet, but still am getting good 
results...so far.
If anyone has further advice on roasting Kona's please share with me.   
Also, not to sound like a cheap ass but at the price of kona, drinking 
it pure is a big kick in the pocket book.  Can anyone recommend a blend 
using Kona that turns out good but can help spread the beans out over 
more pots?   (gee I hope I didn't just violate some unwritten rule or 
some sacrilege by asking that).
I was thinking of giving it a mix with some Guatamela HHT and seeing how 
that turned out since I liked that coffee as well.  Possibly even doing 
those and if they turn out good, throwing a bit of colombian Huila in 
for a contrast and a bit of rich bite at the end.
I know I have to learn most of this myself and what works for me but am 
asking if I am going in the right direction here with my thought pattern 
on how to mix and match blends or what.
Thanks in advance for any comments both good or bad.
If I need to cough so I 'see the light'  let me know that too :)
Aaron

31) From: miKe mcKoffee
Drink it less often, don't defile Kona by blending! 30day wait penalty for 
KSA membership consideration for even asking!-) No doubt the Kona Mika (or 
did you get the Purple Mountain Tom now has too?) was good at 14hrs rest, 
but try and have some at days 4 & 5 rest and see how you like it then.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

32) From: Wandering Curmudgeon
AMEN!!  NOTHING LESS THAN THREE DAYS!
miKe mcKoffee wrote:
<Snip>

33) From: Les
No, No, No,  Blending a Kona????  Lets see, Why don't you go and get
the very best Porterhouse Steak and cut it in 4 pieces.  Get out a
couple pounds of hamburger and grind the Porterhouse and mix it in
with the burger to stretch out that steak to go with your blended
Kona.  If you really want to experience the wonder of the Kona,  buy 5
pounds Robusta Vietnamese coffee and one pound of Kona.  Roast 4 times
in a row the Vietnamese disgesta.  Drink it.   Then roast a batch of
heavenly Kona and drink it to remember what you are missing.  I am
sorry I am being so rough!  I forgot you are a newbie.  Aaron I am
going to be nice now!  If you like Kona, get some Puerto Rican Yacco
Selecto.  It is an awesome Island coffee too and enjoy it for what it
is.  Get some really good Centrals and don't pass up the great Mexican
coffees, especially the Oaxaca offerings.  They aren't Kona, but they
have many of the characteristics of a good Kona.  Rotate the Kona in
when you want something really special.  What is so awesome about this
hobby is all the great coffees out there.  I am really liking some of
the findings that Tom brings us, like the Brazils.  The Cup of
Excellence offerings are really worth buying when they come up.  These
are the best of the country they come from.  Also, remember if we were
paying the rest of the world what they deserve for these great
coffees, Kona wouldn't be expensive because the other folks would be
getting their just rewards for the awesome coffee we are getting.  I
just have to go pull another ristretto of Brazil award winning coffee,
Carlos Pinin (Lot 142).  Aaron, if you like Kona order this Brazil. 
It isn't Kona, but you will like it.  If you don't I buy it from you
and pay the shipping. (A little grace for being hard on you at the
beginning.)
Les
On Tue, 29 Mar 2005 17:44:04 -0600, Wandering Curmudgeon
 wrote:
<Snip>

34) From: miKe mcKoffee
Man Les, I thought I was being tough! (not that I disagree with you:-) 
Surprised you didn't mention Panamas in your suggestions for someone who 
likes Kona. (other than saying Centrals in general, but I'd take Panama over 
Costa Rican as a rule for example) And a good Quat' is also quite 
delightful. I would also say while PRYS is an Island profile coffee, it is 
much different than Kona not having the brightness dance on the palate but 
having an alusive creamy mouth feel and fuller bodied linger.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

35) From: Les
Mike,
I may not have as much Kona or drink it as often, but as you can tell
by my response: I Like It!  No Panama on the list yet!  I didn't want
to give away too many wonderful discoveries for Aaron.  I think Tom
has Juan Valdez's number too, because Tom's Columbia coffee is what
Juan dreams about.  By the way Aaron, my all purpose, all around
coffee I would drink all the time if I was forced to do something that
crazy, is Uganda Bugisu.
Les
On Tue, 29 Mar 2005 18:42:32 -0800, miKe mcKoffee  wrote:
<Snip>

36) From: miKe mcKoffee

37) From: Les
Mike,
If you don't like the Colombian Mesa de los Santos, you might as well
forget Columbian coffee.  It is my favorite from there.  I think
Alchemist John likes it too.  If you need some Bugisu to tide you over
(like your stash is too small!!!), you know  I am here for you! 
Personally, I am glad Tom is out of Panama right now, I am not tempted
to buy as the stash is down to less than a pound and I am using up
some other great coffees.  However, someone is sending me some!  What
a list!
Kona is holding its own at just over 10 pounds 3 estates.  I went on a
Pacmara craze last year and have to add that to the roast schedule
next week.  I also have a trip coming up, so I need to plan for that
as Vac Pot and Zass will be the mainstay for a week.  My poor Spanish
Stallion is going to be lonely!
Les
On Tue, 29 Mar 2005 22:27:31 -0800, miKe mcKoffee  wrote:
<Snip>

38) From: steven willis
"Also, not to sound like a cheap ass but at the price
of kona, 
drinking it 
<Snip>
recommend a blend 
using 
<Snip>
beans out over more 
pots? "
I have to agree with Mike.  There's just no point in
diluting Kona with anything else.  It might slightly
improve, say, a batch of Costa Rican, but the quality
of Kona is in its balance and delicacy (so to speak). 
It isn't a taste that dominates whatever it is blended
with, as an Ethiopian or Sumatran would.
My solution is to have one cup of Kona a day and drink
other coffees the rest of the time.  There are plenty
of interesting beans, I just still find Kona to be the
very best.  And as to roasting, I like it roasted
every way, including French.  My favorite (for
espresso) is a melange of Full City and Vienna.
Steve Willis

39) From: Paul Carder
This is a multi-part message in MIME format.
miKe, here's a question I think you can best answer. SM currently has no =
KONA currently for sale. I usually buy direct from Heavenlt Hawaiian =
Farms, but their website ordering page won't come up. My wife just =
purchased some beans from ThunderMountain as one of my Christmas gifts. =
Did she make a good choice?
Regards, Paul Carder

40) From: Larry English
You're right, Paul, miKe is the best source here - but I'll chip in my $0.02
worth - Thunder Mountain is a very nice Kona, from North Kona, and is my
favorite Kona so far.  Last year's crop (from Sweet Maria's) was wonderful!
So I think she made a very good choice - it will tell in the cup, of course
...
Larry
On 12/10/06, Paul Carder  wrote:
<Snip>

41) From: Tom & Maria - Sweet Maria's Coffee
i would be careful about trying to buy kona now - its just too early. 
i received a sample with 14.3% moisture content - WAY too high - the 
other day and it cupped awful. I received good Kowali sample , Moki's 
is too green yet, needs resting time. lower grown coffees will be 
ready sooner, which also does not bode well for trying to buy too 
early in the crop.
t
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

42) From: miKe mcKoffee
This is a multi-part message in MIME format.
Haven't purchased any of this year's crop Kona yet so who knows! (I usually
buy Kona January or February) While Thunder Mountain wasn't my favorite Kona
last year agree it was indeed very good. Actually not quite sure which was
my favorite Kona from last year, only picked up 7 different and they
were/are all very good in their own rights;-) Overall I think last year was
one of the best Kona crops in a number of years.
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Larry English
Sent: Sunday, December 10, 2006 12:05 PM
You're right, Paul, miKe is the best source here - but I'll chip in my $0.02
worth - Thunder Mountain is a very nice Kona, from North Kona, and is my
favorite Kona so far.  Last year's crop (from Sweet Maria's) was wonderful!
So I think she made a very good choice - it will tell in the cup, of course
... 
Larry
On 12/10/06, Paul Carder  wrote: 
miKe, here's a question I think you can best answer. SM currently has no
KONA currently for sale. I usually buy direct from Heavenlt Hawaiian Farms,
but their website ordering page won't come up. My wife just purchased some
beans from ThunderMountain as one of my Christmas gifts. Did she make a good
choice?
Regards, Paul Carder

43) From: miKe mcKoffee
Wow 14.3%! Technically that shouldn't have even passed Kona grading and
received Kona Seal since it's supposed to be within 9-12.2% moisture.
miKe
<Snip>

44) From: Pat Murray
This is a multi-part message in MIME format.
I've only been roasting for about 6-8 months now so I am still a newbie. =
 I have a friend who's family used to own Rooster Farms coffee farm in =
Hawaii up until a few years ago.  He had the current owner send me 4 lbs =
of his 2006 Kona.  Very clean, nice bright green, very loud distinct 1st =
crack, but pretty ho-hum. I tried roasting it all the way from a light =
city up to a FC, and it never produced anything better than a "good" cup =
of coffee.  I don't know anything about Rooster Farms but for coffee =
that normally sells for $16.50 or more a lb. I was pretty disappointed. =
I usually prefer the South and Central American coffees roasted to City+ =
so I am not sure what to roast this coffee to,I have never roasted any =
other Kona.  I ramp it up pretty quickly to just before 1st and then =
reduce the temp to draw out 1st for 4 minutes then stop the roast after =
another 2-3 minutes before any sign of 2nd.  Total roast time about 10 =
minutes.  I've tried shorter and longer roast times without any =
appreciable difference in the taste of the coffee.  Maybe this stuff =
just doesn't have a sweet spot.?

45) From: Eddie Dove
Pat,
How do you roast and what temperatures ...
Eddie
On 12/10/06, Pat Murray  wrote:
<Snip>

46) From: Les
Maybe the best Kona right now is the *Panama Boquete - Maunier Estate.   *I
have just a few pounds of Kona left in the stash.  It is hard to beat the
unique taste of Kona for a special treat.
Les
On 12/10/06, Pat Murray  wrote:
<Snip>

47) From: Eddie Dove
Thanks Les ... I have that one in the stash ... may have to move it up in
rotation.
Eddie
On 12/10/06, Les  wrote:
<Snip>

48) From: Mike Chester
This is a multi-part message in MIME format.
I have some recently purchased Mountain Thunder.  Is this the same as =
Thunder Mountain or are they two different farms?  It has proven to be =
quite good so far.  I understand that it is far too early for peak =
flavor, but this tastes quite good.  I think that they said that it was =
this year's crop, but it could have been from spring.  It takes a bit =
longer to roast than Kona usually does, so I figured that the moisture =
content was higher.  Anyway, it is good now, so if this is current crop, =
it should be great at its peak.  
Mike Chester

49) From: Pat Murray
This is a multi-part message in MIME format.
Eddie,
I use a split wired dual variac Poppery 1, the temperatures of course =
will be unique to my setup.  I roast a heaping cup of beans, I tilt the =
popper for better circulation of the beans in the air flow, and I use a =
cooper thermometer from SM with the end in the bean mass.  I bring =
quickly up to 375F at full air flow and full voltage to the heat =
element, about 4 minutes.  Then I reduce the heater voltage to 85-100F =
depending on the ambient temp.  With my setup 1st begins in another 3-4 =
minutes at around 380-390F.  By this time I usually begin reducing the =
fan voltage as necessary to keep from blowing the beans out of the =
chimney on my popper. Then I just let the roast continue for another 3-4 =
min. until the temp reaches about 418-420F.  Then I pull it and cool =
quickly in a colander over a box fan.  (2nd crack will usually begin in =
another couple of minutes at about 430-435F for reference)
Pat

50) From: Eddie Dove
Thanks Pat!
Eddie
On 12/10/06, Pat Murray  wrote:
<Snip>

51) From: miKe mcKoffee
This is a multi-part message in MIME format.
Could be moisture content or simply 'cuz Mountain Thunder is one of the
highest elevation Konas 3k+' feet, so naturally will be a bit harder been.
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Mike Chester
Sent: Sunday, December 10, 2006 5:22 PM
I have some recently purchased Mountain Thunder.  Is this the same as
Thunder Mountain or are they two different farms?  It has proven to be quite
good so far.  I understand that it is far too early for peak flavor, but
this tastes quite good.  I think that they said that it was this year's
crop, but it could have been from spring.  It takes a bit longer to roast
than Kona usually does, so I figured that the moisture content was higher.
Anyway, it is good now, so if this is current crop, it should be great at
its peak.  
 
Mike Chester

52) From: Allon Stern
On Dec 11, 2007, at 5:27 PM, Mike Chester wrote:
<Snip>
Can someone enlighten me here?
I have never really liked Kona. Even when I was in Hawaii, drinking  
it at the coffee plantation, I really never did care for it.
Coffees I like (generally) and tend towards:
	Ethiopian
	Sumatran (my basic everyday cup)
	Guatamalan
	Yemen
Coffees I have disliked (limited sample size, but on more than one  
occasion)
	Kenya
	Kona
Maybe it's the K. I don't know. They just have seemed....thin.  
Lacking in substance.
Have they just been prepared poorly? Were they just crappy examples  
of an otherwise fine coffee?
Maybe they just aren't what I like. I don't know. I tend to like a  
variety of things, and I'm always willing to try different coffees  
and have enjoyed many varieties, but these are two varieties I just  
never have found a liking for.
Anyone have similar experiences?
(Note: I was dropped on my head as a baby, so maybe thats it ;)
-
allon

53) From: Barry Luterman
I too suffer from minimal brain damage (precipitous labor). I too am not
fond of Kenyans and Kona. Which is ironic since I live in Hawaii. However,
The only time I ever really enjoyed Kona was at Mike's house with Kona he
roasted himself. I entered the tradition with a request that he roast it for
me. Please note there are very few people I trust to roast my coffee. I
would much rather do it myself.
On Dec 11, 2007 12:48 PM, Allon Stern  wrote:
<Snip>

54) From: Sandra Andina
--Apple-Mail-12-95324945
Content-Type: text/plain;
	charset-ASCII;
	format=flowed;
	delsp=yes
Content-Transfer-Encoding: 7bit
I don't like Kona in espresso, but I love the Kona Kowali as an  
Aeropress or FP.
Sandy
On Dec 11, 2007, at 4:48 PM, Allon Stern wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
--Apple-Mail-12-95324945
Content-Type: text/html;
	charset-ASCII
Content-Transfer-Encoding: quoted-printable
I don't like Kona in espresso, =
but I love the Kona Kowali as an Aeropress or =
FP.Sandy
On Dec 11, 2007, at 4:48 PM, Allon Stern =
wrote:
On Dec 11, 2007, at 5:27 PM, Mike Chester = wrote: We all appreciate your offer, = but I have an idea for an option D.  Many people would like to try = your Kafe espresso blend.  Maybe you could offer some of that as an = option.  Just a thought. I know that your tradition is to offer = Kona which would be my choice anyway. Can someone enlighten me = here? I have never really liked Kona. Even when I was in Hawaii, = drinking it at the coffee plantation, I really never did care for = it. Coffees I like (generally) and tend towards: = Ethiopian Sumatran (my basic everyday = cup) = Guatamalan Yemen Coffees I have = disliked (limited sample size, but on more than one occasion) = Kenya = Kona Maybe it's the K. I don't know. They just have = seemed....thin. Lacking in substance. Have they just been = prepared poorly? Were they just crappy examples of an otherwise fine = coffee? Maybe they just aren't what I like. I don't know. I tend to = like a variety of things, and I'm always willing to try different = coffees and have enjoyed many varieties, but these are two varieties I = just never have found a liking for. Anyone have similar = experiences? (Note: I was dropped on my head as a baby, so maybe = thats it = ;) - allohttp://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings= Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-12-95324945--

55) From: miKe mcKoffee
I've pulled some outstanding Kona Mountain SO shots. Very smooth and
balanced shots. If you're ever in the PNW stop by the Kafe! Or if you're
visiting The Big Island stop by Lava Java in Kailua Kona, they only pull
Kona and do a right decent job of it, or did last time visited.
 
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Sandra Andina
	Sent: Tuesday, December 11, 2007 11:51 PM
	
	I don't like Kona in espresso, but I love the Kona Kowali as an
Aeropress or FP. 
	Sandy

56) From: Barbara Wilson
mmm..I see a trend here. I haven't had any Kenyans yet that I love. To me they are like hitting a high C note, there is something there that you don't find in other coffees, but they lack the complexity and body of other coffees. I've had Konas that I would say are very good, but I rarely say YES! YES! YES! after drinking Kona, most other mornings these are the first words out of my mouth. If someone had asked me which coffees I don't like I would have said Kenya least and Kona second least. I haven't suffered any brain damage that I know of, but I do drink large quantities of red wine and I'm sure that I have burned up many brain cells. 
Barbara

57) From: Scott Miller
It seems I'm also in the not overly fond of Kenyas camp. Too much bright
acidity overwhelms me. That being said, the *Kenya Kirinyaga - Thimu
Peaberry *earlier this year was a coffee I enjoyed. I keep looking for less
aggressive Kenyas, and this one fit the bill. Wish I had bought more. If you
read the notes on it in the archives, you'll see how the description is
different from other Kenyas.http://www.sweetmarias.com/coffee.reviewarchive.g-k.htmlNot sure if it's a typical Kirinyaga, but I'll be looking for more like it
in the future.
cheers,
Scott
On Dec 12, 2007 9:06 AM, Barbara Wilson 
wrote:
<Snip>

58) From: Frank Awbrey
Different strokes for different folks. It's what makes the world go around,
or so they say.YMMV. :>)
On 12/11/07, Allon Stern  wrote:
<Snip>
-- 
Frank
"Still the one"

59) From: Homeroaster
The thing about Kenya coffees is that there is no 'Kenya coffee' flavor that 
you can hang your hat on.  The Kenyas vary so much, it's almost like they 
are separate coffees.  As we learn more and more, it's not just the Kenya's 
that are like that.  Every farm, no, every microclimate on every farm, grows 
coffees that are different.  The 'la Esmerelda' farm that grew the 'Geisha' 
COE auction winner knew this and did extensive research on which area of the 
farm and which pickings produced the absolute best beans from their farm. 
The produced I think something like 17 bags of the stuff that sold for $133 
a pound in last years Panama 'Cup of Excellence'.  I got some of the La 
Esmerelda Geisha from the overall pickings from that farm, and although it 
wasn't the auction winner, I'm sure it was close enough for my taste buds 
for a third of the cost.  Still very pricy stuff though.  It was incredible, 
but I didn't have the bragging rights to say I tried the auction lot.  Oh 
well, My guess is that I probably couldn't pick the two apart in a blind 
cupping anyway.
Back to the Kenya's.  And back to another topic current on the list--the way 
coffees used to taste years ago.  Aside from the entry of numerous 
hybridized trees into the coffee market, the way much coffee is produced at 
the mill level, is partly responsible for creating a trademark flavor of 
that country.  The mill will accept shipments from all over a growing 
region, and at the more responsible mills, the cuppers will scrutinize the 
quality and flavor/body/acidity/aroma, etc. of each shipment and decide 
which processing lot to add it to.  They, in effect create a 'blend' of the 
region's coffees that tastes a particular way and sell it with their mill 
mark on the bag as a Kenya.  Less responsible mills grade for faults and 
toss it all into the process, based on grade alone and hope for the best.
We, on the other hand are privy to lots from 'specific farms', or single 
estate beans, which are different from farm to farm, even in the same 
growing region.  Mike McKona knows this about Konas.  If you compare coffee 
in one growing region from 10 different farms, you will likely taste ten 
different coffees.  The trick is to have someone like Tom, who does all the 
hard work to travel to these areas, develop relationships with growers, and 
send coffee based on his specifications, to get us the best of the best. 
You might not like every Kenya he offers, but many are not citrusy and 
harsh.  Many are nutty and delicate, with intense dark chocolaty tones, and 
maybe at most, a pleasantly clean, mild, orange rind finish.
Thanks Tom and the Sweetmaria's crew for being so conscientious and 
persistent in keeping us supplied with great coffees.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

60) From: Eddie Dove
<Snip>
This is why I love this list.  Unselfish people sharing their passion
and wealth of knowledge in a respectful, well-written treatise so that
I can learn even more.  If only the people at work were like that ...
Thank you, Ed!
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On Dec 12, 2007 12:08 PM, Homeroaster  wrote:
<Snip>

61) From: Chris Jones
Hello all,
Love the list - the group on here is my favorite escape from the
day-to-day!  Coffee experts, you all.
My question - any good words (or links) for me on where to purchase
some excellent green Kona beans?  Sweet Maria's?  Other places?  And,
is it normal to spend more than $25 for a pound of good beans?
If you don't mind, please send your replies (or at least CC'd) to
ctjones
Thanks again!
Chris
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62) From: Aaron
Chris,  first off, asking about other places on the SM list is kind of 
in bad taste.  But Ill let you slide... this time.
On the Kona,    Kona may be pricey, but price does NOT guarantee 
quality.  You can get 25 dollar a pound shit if you are not careful.
One thing that I believe everyone here will somewhat back me up on,  Tom 
only sells the best,  he doesn't play games and if a well anticipated 
crop isn't up to par, he tells us.. sorry, it wasn't up to par, im not 
offering it this year.
The average kona price here is about 15 to ohh maybe 20 top a pound. but 
the kona is godlike....   there are also many other great coffee's much 
cheaper than that.
As to where to point you to, well, i have to point right here,  but yes 
you can find kona's in many other places, but they won't be as good as 
here for the most part....
Aaron
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63) From: Paul Helbert
Hi Chris,
I'm sure there are many good Konas out there but also plenty of growers and
middlemen just out to move something along no matter what. With time I think
you will notice that our host goes the extra mile to pick and choose what is
offered. His outstanding reputation and near fanatical customer loyalty
depend on it. Unfortunately SM is out of their excellant Kona Kowali. I have
not yet tried the Purple Mountain but would not hesitate to try a couple of
pounds of it:http://www.sweetmarias.com/coffee.islands.hawaii.html#kona_purple_mountainOn Mon, Mar 24, 2008 at 9:06 PM, Chris Jones  wrote:
<Snip>
-- 
Paul Helbert
There are two ends on a candle; and for good reason. Burn 'em.
Homeroast mailing list
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64) From: Les
Chis,
I still have a pound of Kona that my daughter brought home from Hawaii.  I
would offer to send it to you, but it isn't worth the postage.  Stick to the
cupped coffee of Sweet Marias.  Give the *Panama SHB Las Victorias *a try.
For less than five bucks a pound it is a Panama that tastes better than most
of the Kona you will buy that hasn't been cupped.  In fact, a lot of Panama
is sold as "Kona."  I am not sure what the current numbers are, but I know
one year 3 times as much Kona as was produced was sold as Kona.  To be real
honest, if my wife didn't like Kona so much, I would stick wth a good
Central American Bourbon or Typica.  Cheaper price and more often than not,
just as smooth and complex as a Kona.
Les
On Mon, Mar 24, 2008 at 6:40 PM, Paul Helbert 
wrote:
<Snip>
Homeroast mailing list
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65) From: Kelly Wilson
That's it, The thing about Sweet Marias is that they are dead  
reliable....Period. You will never get a crappy bean. You may get  
beans you don't like, but always, always high quality. I personally  
wouldn't buy elsewhere. I want them to stay in business and thrive.  
They have always treated me right and have totally earned my business  
(and my endorsement).
best
Kelly
On Mar 24, 2008, at 8:39 PM, Aaron wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

66) From: Brett Mason
You got me on this one, Les...
Just ordered:
1019-10        Panama SHB Las Victorias -10 lbs               1
$39.84        $39.84
1006-2         El Salvador Matalapa Estate -2 lbs             1
 $9.50         $9.50
1013o-2        Mexico Organic Dry-Process Nayarit Rustico -2 lbs
1        $11.02        $11.02
1022-2         Brazil Cachoeira Yellow Bourbon Dry-Process -2 lbs
 1        $10.83        $10.83
1030o-2        Peru FTO Cuzco -Ccochapampa -2 lbs             1
 $9.31         $9.31
   Shipping: USPS Priority Mail Large Flat-Rate Box-Max.18
Lbs.GreenCoffee!:        $13.85
Thanks for the recommendation
Brett
On Mon, Mar 24, 2008 at 9:24 PM, Les  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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67) From: Brett Mason
And one good order deserves another...
  -actually- my wife and son asked for decafs in the stash...
My stash has been down a lot lately, so this will boost it back up...
1113o-5        Indonesian Organic SWP Decaf Komodo Blend -5 lbs
1        $25.67        $25.67
1117-5         Panama Carmen Estate WP Decaf -5 lbs
      1        $28.71        $28.71
1054-2         Rwanda Gkongoro Nyarusiza -2 lbs
           1         $9.88         $9.88
1026-2         Colombia Antioquia -Jardim Cerulean Warbler -2 lbs
     1        $10.45        $10.45
1044-2         Kenya Thika -Gethumbwini Peaberry -2 lbs
        1        $12.16        $12.16
1046-2         Kenya AA Giakanja Coop Coffee Mill -2 lbs
         1        $12.16        $12.16
   Shipping: USPS Priority Mail Large Flat-Rate Box-Max.18
Lbs.GreenCoffee!:        $13.85
May your roasts come out perfect!
Brett
On Mon, Mar 24, 2008 at 10:38 PM, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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68) From: Kelly Wilson
Dang that is a great shipping rate on 18 lb of greens. As we say here  
in M'ssippi. I'm gonna git me some.
kindly,
Kelly
On Mar 24, 2008, at 10:38 PM, Brett Mason wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

69) From: Seth Grandeau
Chris,
I'm enjoying a cup of Greenwell Extra Fancy Kona, which I think SM must have
just run out of.  I've been extremely pleased with it and the Kowali (also
from SM).  Both taste great and are very easy to roast with a loud, clear
first crack.  I have not tried the purple mountain, but if you're interested
in kona, give it a shot.
Homeroast mailing list
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70) From: Brett Mason
Fixin to get some?
Yall' like it!
Brett
On Tue, Mar 25, 2008 at 5:33 AM, Kelly Wilson  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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71) From: Kelly Wilson
Exactly, fixin' to git me some.
k
On Mar 25, 2008, at 7:01 AM, Brett Mason wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
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72) From: Brian Kamnetz
On Mon, Mar 24, 2008 at 10:27 PM, Kelly Wilson  wrote:
<Snip>
I starkly remember my panic last year on April Fools Day, when someone
posted the "news" that Tom had sold his business. Awful, awful
feeling....
Brian
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