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Topic: Ethiopian Yirgacheffe (18 msgs / 397 lines)
1) From: John Abbott
I'm a happy roaster!!  The Ethiopian Yirgacheffe WP Decaf is
incredible!   I know that its ONLY decaf, but it is such a great bean
that I really won't miss the caffeine (well not much (OK A LOT)).
I'm beginning to find several things that are advantageous to
decaffeinated coffee.  First and foremost - they have a lot of flavor.
Second - there is almost NO chaff. Its really a quick clean up after
each roast!
I just now remembered to go reset my "no mail" on the sweetmaria server.
MAN I just don't think fast without caffeine.   
-- 
~John~ loving life in the slow lane

2) From: Spencer W. Thomas
A year or so ago, Tom had an Ethiopian MC decaf (Ghimbi, I think).  I 
could hardly tell it from the non-decaf Ghimbi that he also carried.  
Very flavorful, it was.
=S
John Abbott wrote:
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3) From: Ben Treichel
John Abbott wrote:
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I warned you that you needed a DR; but didn't listen did you. ;-)

4) From: Earl Hoing
Hi All--
 =
I was given a pound of Ethiopian Yirgacheffe.  I know I've seen it talked a=
bout on here, but I can't find anything on the net as to how far to take th=
e roast.
 =
Full City?  Full City +?  Something lighter?
 =
I'm a nubie so the more detail the better the chance of it sinking in.
 =
I'd sure appreciate a starting point so I don't use up the whole pound expe=
rimenting!
 =
Thanks
 Earl "Old age always sneaks up on one, but once it's fully present, the ef=
fects are hardly subtle,"  Stone commented dryly. -- David Baldacci  "The C=
amel Club"
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5) From: Seth Grandeau
It's a personal taste thing.  I like the bright, fruity aspects of
Ethiopians, so I tend to roast them to C/C+ and stop.  I know others go to
FC or FC+ and love their results.  Each coffee is different and each persons
tastes are different, as well.
Here's the link to Tom's review of his Organic Yirg from last year.http://www.sweetmarias.com/coffee.reviewarchive.cos-f.phpYou'll need to scroll down a bunch.
Happy roasting!
-Seth
On 1/14/09, Earl Hoing  wrote:
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he
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ee.com
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6) From: R Nepsund
To quote from the Sweet Marias site *"Roast: *City+ roast. Yirgs roasted too
dark are just a crying shame. "
I found this by going to thehttp://www.sweetmarias.com/page then searching
for Yirgacheffe using their search box at the bottom of the page.
On Tue, Jan 13, 2009 at 9:10 PM, Earl Hoing  wrote:
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he
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ee.com
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7) From: Gary Foster
I roast my Yirg to FC.  It's still a bit too bright and brassy for me at a
lighter roast and tastes like hot lemonade, not coffee at all.  At FC it
takes the edge off and while the lemon still jumps out at you and slaps you
around the head, it's *coffee* and not lemonade at that point.  The
brightness is still there, but it's not so bright that it makes my teeth
hurt anymore.
To each his own though :)  Some people have called me a heretic.
-- Gary F.
On 1/14/09 9:36 AM, "Seth Grandeau"  wrote:
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8) From: Kris McN
Funny you should ask - I'm drinking a cup of SM's Organic Ethiopian
Yirgacheffe as I type this.  It's only on a day rest, so not as good as it's
going to be, but still good.  I don't take this bean darker than C+.  I've
had it at Full City, it's still good, but some of the floral aromatics that
I love are diminished.  C/C+ and you'll have a lovely floral and citrus cup.
Best,
Kris McN
On Tue, Jan 13, 2009 at 9:10 PM, Earl Hoing  wrote:
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he
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ee.com
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9) From: Brian Kamnetz
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10) From: Bill
Gary, you're a heretic!
Seriously, your teeth hurt with a C/C+ Yirg?  THAT'S a crying shame!  Oh
man, I love a good yirg that's really really bright!
mmmmmmmmm.
I agree with everyone else who goes in for a C/C+ roast.  but as you also
hear, some like it a bit darker.  A BIT!  not french!
bill, who is drinking a cup of Harar that tastes like really dark chocolate.
 no blueberries in this batch.
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11) From: Douglas Hoople
I think I'm with Gary, sort of. I'd rather have hints of chocolate than
hints of grass.
But I don't like the Africans in general roast too dark, so I'd go no
further than FC.
I learned to love specialty coffee on the East Coast, 20 years ago, and
found a coffee shop in Westport, CT (I forget the name now) that roast their
Yirgs at about FC, which I thought was just right, and their Yemens just a
little darker. So that became my standard for good Africans.
Thus, when I moved to the West Coast, and Peet's and Starbucks comprised the
bulk of the options, I was dismayed to find that they both roast all their
Africans too dark.
It's actually one of the reasons I roast... to get the African coffees
exactly the way I like them.
At the moment, I'm drinking the Ethiopian DP Koratie, which is manically
floral at C/C+.  I've got it at FC, and the florals are still shining
through, even given a haze of chocolate.
Yum! .
Doug
On Wed, Jan 14, 2009 at 10:22 AM, Bill  wrote:
<Snip>
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12) From: Bob Hazen
Before Starbucks became the behemoth they are, they used to crow about 
roasting their coffees to FC.  I remember being able to taste the 
differences in varieties.  Not so these days.  Seems to me that as they 
grew, the overall bean quality declined and they roasted darker and darker 
perhaps to camouflage their marginal bean quality.
<Snip>
Bob
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13) From: Seth Grandeau
Considering that some of Tom's lots have been as small as a few 100 lbs,
imagine how hard it would be for a massive company like Startbucks to try to
get enough high quality coffee to service each store.  Their quality has to
go down.  Plus, I think they sell less and less coffee for people to take
home.  I remember when they used to have an area in the store just to buy
take home coffee, with someone measuring each portion for you.  Now, the
stores near me are all pre-bagged coffee on the shelf, if you want to buy
take home coffee.  I don't know which was cause and which was effect, but I
think take home coffee sales have dropped, so they care less about it.
On Fri, Jan 16, 2009 at 2:03 AM, Bob Hazen  wrote:
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14) From: Les
Bob,
I don't understand.  Starbucks still roasts their coffees to FC.
However FC to them means "Full Charcoal."
Les
On Thu, Jan 15, 2009 at 11:03 PM, Bob Hazen  wrote:
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15) From: Tom & Maria - Sweet Maria's Coffee
I think they have lightened up their origin roasts lately - part of 
their new "back to basics" campaign. I will try those occasionally in 
an airport, but I won't buy any blend of there's, even their 
so-called premiere Pike's whatever blend - those are all , uh, not to 
my taste (ie lousy). The oddest thing with their new image is to post 
roast dates for coffee on their chalk boards. But most of those dates 
I have seen are 6 months old!
Tom
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--
                   "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
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16) From: Bill
I'm still a little tender from a trip to the Starbucks across the street
from me in October.  Life was nuts, so ran over to get a half pound to tide
me over for a few days til I could roast some.
Now remember, I live in Cheyenne, so I should have expected this... but I
was laughed at for asking when the Pike's Place was roasted... they're
supposed to be emphasizing that it won't sit for too long... anyway, I
haven't been back, and won't.  Ugh.  I must be further down the road that I
realized...
bill in cheyenne.
On Fri, Jan 16, 2009 at 11:35 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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17) From: Sandy Andina
Whoa--the selling point of Pike Place Blend is that not only can you  
buy it in bulk but that it is a lot fresher than the prepacked stuff.  
They are supposed to put the roast date and location on each carton of  
the stuff, and I have never seen any for sale that was over a week  
old--including in Memphis and in Effingham in rural downstate IL (the  
roastery marked on the box was in York, PA).  Your branch must have  
been overbuying for its degree of customer volume.
On Jan 16, 2009, at 5:38 PM, Bill wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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18) From: Bill
Sandy, yeah, it's typically around a month old.  It's from the Washington
roastery.  But what chapped my hide was that when I asked when it was
roasted I got, "what does that matter? ha ha ha!"  And I didn't go in to be
snooty or anything, I just wanted to know if it was recent, otherwise I
would have bought a central american...
but yeah, I don't go into *$ very often but I've seen the Pike's Place be
4-6 weeks old around here...
they deliver every Monday morning at 2AM.  I know because the truck wakes me
up in the summertime when my windows are open!
bill
On Fri, Jan 16, 2009 at 4:45 PM, Sandy Andina  wrote:
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