HomeRoast Digest


Topic: New Panama Coffee (15 msgs / 335 lines)
1) From: Les
OK gang! Have you only been hanging around on the discussion group and not=
 
checking Sweet Marias? Tom has done it again! You have to read between the=
 
lines! He says "Panama Carmen Estate 1700-1800 meters. The name explains it=
. 
We had this small farm, already one of the highest altitude coffees in 
Panama, harvest their highest elevation trees just for us!" The translation=
 
of this statement is, *This is coffee that has been high graded!* It is the=
 
best of the best from this estate. I have my order in, so I really don't 
care if there is a big run on this coffee. Remember the *Brazil Cerrado -Lo=
t 
143 Ricardo Torezan? *Don't get caught without the Panama Carmen Estate! 
Remember most of Tom's coffees are cupped from the open market. This is a=
 
coffee that has been prepared just for him. If they know him and they do,=
 
they know it had better be good. Don't let this one get away!
 Les
Sipping a very fine Decaf Americano as I type.

2) From: Frank Haist
Darn Les, you're supposed to let me try this first before you start the 
gold rush!  ;-)   I just got my two pound pack of the Panama this 
afternoon (along with the new 90 point Yirgacheffe and the 88+ point 
Harar Horse). Curious what the label would say on the Panama as Tom 
hasn't  posted the cupping notes yes. Just to note, here's what it says:
At City+ roast, a lively well-structured cup with almond, lemon, cherry, 
Dutch cocoa, cayenne.
Cayenne?! I did a FC roast this afternoon. Smells great after about 6 
hours. I swear I can get a hint of the cayenne, but I'm betting that is 
just some sort of sensory priming. Won't touch it until Thursday morning.
I should also mention I roasted up the new Harar Horse. Same six hour 
rest. The whiff of blueberry coming off that thing is no illusion. That 
one has some great potential!
---Frank
Les wrote:
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3) From: Pecan Jim Gundlach
Les,
     Another Harvey order in, now where can I hide parts of my current =
stash to make room?
        Jim Gundlach
On May 3, 2005, at 11:17 PM, Les wrote:
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group 
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have to 
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is, 
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best 
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let 
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"The espresso machine is an accessory to the grinder, not the other way =
around."
Les,
    Another Harvey order in, now where can I hide parts of my current
stash to make room?
       Jim Gundlach
On May 3, 2005, at 11:17 PM, Les wrote:
OK  gang!  Have you only been hanging around on the
discussion group and not checking Sweet Marias?  Tom has done it
again!  You have to read between the lines!  He says "Panama =
Carmen
Estate 1700-1800 meters. The name explains it. We had this small farm,
already one of the highest altitude coffees in Panama, harvest their
highest elevation trees just for us!"  The translation of this
statement is, This is coffee that has been high
graded!   It is the best of the best from this
estate.   I have my order in, so I really don't care if there is a =
big
run on this coffee.  Remember the Brazil Cerrado -Lot 143
Ricardo Torezan?  Don't get caught without the  Panama Carmen
Estate!  Remember most of Tom's coffees are cupped from the open
market.  This is a coffee that has been prepared just for him.  If
they know him and they do, they know it had better be good.  Don't let
this one get away!
 
Les
Sipping a very fine Decaf Americano as I type.
"The espresso machine is an accessory to the grinder, not
the other way around."

4) From: Brett Mason
Jim - store it at my house.
We'll take care of the rest...
Just doing my part to help!
Brett
On 5/4/05, Pecan Jim Gundlach  wrote:
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-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

5) From: Les
Frank,
I have the new Horse too! I have not roasted it up yet.
 Les
 On 5/3/05, Frank Haist  wrote: 
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6) From: Demian Ebert
I've been waiting to get the new harar until they settled in from the
move, but with the latest rush, guess I'd better not let that
happen...so 5lbs each of the new Panama, Harar, and Oaxaca on the way.
Don't know where I'll store them yet, but if that's the worst of my
problems, I've really nothing to worry about. I was a tad afraid I
wouldn't be able to order beans w/o also ordering a new Silvia because
I've been thinking about really good espresso, but some how managed to
restrain myself for now...
Demian
On 5/3/05, Frank Haist  wrote:
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7) From: owen cox
Shucks, had just rounded up the stash with some P Scuro and M Kadir
due to lack of varietals that appealed to my too narrow taste
preference range. Always room for more, right Harvey?
Thanks Tom, owen
On 5/4/05, Demian Ebert  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

8) From: Frank Haist
Couldn't help myself. Working at home this morning so I had a chance to 
make up an americano of the 18-hour rested new Harar Horse.  I'm in 
Harar heaven. This coffee is bold, rich, and has the clear blueberry 
profile. Can't wait to see what happens with proper rest. Blows the 
doors off the OFT Harar I have quite a stockpile of. Might need to order 
another 5# to guarantee a supply to last through the next several 
months. Tomorrow, I'll try the new Yirgacheffe and Panama. BTW, all 
these roasted to FC/FC+, stopped the SC/TO at the first sound of second.
---Frank
owen cox wrote:
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9) From: zigzagmolly
On 5/3/05, Les  wrote:
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t 
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e 
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Lot
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Leeeeeeessss! My order is on it's way, so haven't had a chance to
taste the Panama.  So now I'm gonna start panic buying.  Now no Brazil
Cerrado, no Peru Norte decaf and if you keep talking, no more Panama.
I'm getting stressed!
Take care,
Nancy

10) From: Tom & Maria - Sweet Maria's Coffee
The Panama Carmen Estate 1700-1800 should be around for a month, I 
would guestimate. There is a pretty good lot of Carmen not from this 
highest altitude band of the farm, but this small lot is noticeably 
different in brightness, definitely more complexity, and 
(surprisingly for me) in aromatics too. BTW: Carmen was 3rd place in 
the Panama competition too.
I was thinking that maybe there was some way I could indicate when a 
lot came in a guestimate on how long it would last based on the lot 
size and what I think the demand will be. But I worry about making 
wrong predictions and people being upset. It's tricky too because 
some coffees surprise me. SOme go faster than I would imagine and 
others lag. (Due to origins: Bolivias, Honduras, even Nicaragua are 
always slower than Costa Rica and Guat. On that note, you who like 
lighter roasts and bright coffees should REALLY check out the Bolivia 
"Peaberry" - this is probably the brightest and best Bolivia I have 
ever had! It's almost Yirgacheffe in the cup, very aromatic too)
Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george

11) From: Wandering Curmudgeon
Tom,
You offer so many great beans that we will learn to live with just
exceptional when the extraordinarily exceptional runs out.   You'll
never please everyone - after all we're CSA based!
John - waiting on my Panama
 
On Wed, 2005-05-04 at 16:15 -0700, Tom & Maria - Sweet Maria's Coffee
wrote:
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12) From: Brent - SC/TO Roasting
Tom and the List,
Just wanted to say (now that I'm getting back in the roasting swing o'
things), how much your insights are appreciated and the head's up that
you give to the list.
Also, have to say I've never had a bad bean from SM.  Have had a
couple that I don't care for, but never a bad batch.
Your hardwork, dedication, and willingness to share are appreciated.
-- 
Brent
Roasting in an SC/TO
For a Drip/Moka/Presspot Brew
On 5/4/05, Tom & Maria - Sweet Maria's Coffee  wrote:
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13) From: Frank Haist
Tom,
    Thanks for the update. I just tried the Carmen Estate here about 15 
minutes ago after a 24 hour rest. Wow, this is good. Certainly complex 
with a lot of body. It is bright, but it seems different than a 
Kenyan-like bright. This hit me more on the sides of the tongue. 
Obviously, I don't know what I'm talking about here, but I love this 
coffee! If this stuff was third place, what were first and second like.
    I can see your quandry on giving a lifespan estimate on the beans. 
What may be useful is if you could signal a "getting low" warning. I saw 
this for one of the Indian offerings a couple of months ago. For 
example, a couple months back I was planning to get the Yirgacheffe you 
had, but waited a few days for another bean you said you were going to 
list. I figured there was no rush as you were still offering 20# lots. 
Two days later, it was gone. So maybe a warning when things get a little 
low, whatever that may be (I have no idea. Is a 200# warning meaningful? 
It would depend on your daily turnover.). That might also prompt a quick 
sell out. Just my $.02.
---Frank
Tom & Maria - Sweet Maria's Coffee wrote:
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14) From: Pecan Jim Gundlach
Tom,
      If you could put a counter on the order page that listed the 
pounds available and subtracted with each order, we could watch the 
supply decline make our own estimate- and gloat over getting the last 
five or so pounds of a good one.
      Jim Gundlach
On May 4, 2005, at 6:15 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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"The espresso machine is an accessory to the grinder, not the other way 
around."

15) From: Rick Copple
Tom & Maria - Sweet Maria's Coffee wrote:
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I'll second that. I've roasted some of this and I like it better than 
the previous Bolivian. The Vienna roast was really nice! Would prefer a 
little more body, but it is still a great coffee.
And, I'm still waiting for some of that Coasta Rican peaberry you 
mentioned before. I guess you haven't found a good lot yet. Eagerly 
awaiting!
-- 
Rick Copple
Marble Falls, TX


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