Hi, I need some help! I have a coworker that would like some Colombian Coffee. Has anyone tried these current varieties? If you were you were to choose only one, for drip coffee, what would it be? These are Juan Valdez= , canned coffee folks! Thanks, Sue
I was going to say the hulia micro lot, but they are out of that and the peaberry i love so much, sorry i cant be of more help. BUt of this offering: Colombia Organic Reserva Don Telmo Tom says it tastes like a classic Columbian Coffee so maybe that would be the way to go?? Woody On 3/9/06, Sue wrote: <Snip> o <Snip> ez, <Snip> -- "Good night, and Good Coffee"
On 3/9/06, Sue wrote: <Snip> o <Snip> z, <Snip> I roasted up some Colombia Narino - Caracol del Abuelo last night, but haven't tried it yet. I'll post back my experience with it tomorrow probably... Aaron
I have tried the Cauca FNC Excelso, but only had a 1/2 pound from a sampler pack. At a FC roast it was a coffee I really liked, but am not sure if it would sway a canned coffee drinker unless they were willing to experience something a little different than the same old-same old. The description of the Don Telmo sounds like it might be what you are looking for, but I have not tried it. cheers, Scott Sue wrote: <Snip>
Thanks Woody and Aaron. I don't know why, but I really have only tried a fe= w Columbians, and none in the last year or so. Aaron, I look forward to your review! Sue On 3/9/06, Aaron Peterson wrote: <Snip>
Hhmm.... Thanks Scott, Woody suggested the Don Telmo as well. I thought about getting a pound of each to try, but there are just so many others I want! I wish I could walk into the next room and have a cup of each one of Toms varieties sitting there ready to try! Sue On 3/9/06, Scott Miller wrote: <Snip>
I just roasted up some organic Colombian Mesa de los Santos. Took it to FC. I brewed some up for a guest who drinks "Juan Valdez, canned coffee" (as you put it) from an old 4-cup drip coffee maker (so you can only imagin= e the quality of what she is drinking!). Anyway, I French pressed it, so right off the bat, it was very different to her. And her first reaction was, "Oh - too strong. Yuk". I took it from her (not wanting to waste such a beautiful cup of coffee) and she said, "no= w wait now, I might try that again you know." So she sipped some more and th= e more she drank, the more she enjoyed it. She had tried a few other brews of mine in the past (not knowing they were fresh) and just thought my coffee was "too strong". But something hit her with this one, and in the end, she enjoyed it! Personally, I'm going to take them a bit darker next time. Oh, and I just HAVE to put a plug in for the Brazil Cerrado 2nd Place. WOW - best coffee I've had yet (FC to FC+) BTW - the woman trying my coffee above, was my 62 year old mother! ;-) Dan On 3/9/06, Sue wrote: <Snip> f <Snip> n <Snip>
On 3/9/06, Dan Kellgren wrote: <Snip> t <Snip> e <Snip> I agree Dan, I just ran some of this through Silvia and it's wonderful. Makes me think there may yet be some hope for my feeble roasting skills. O= r maybe the coffee is so good even I can't screw it up.
OK Dan, All the Columbian coffee that Tom has is great. I am looking forward to ordering the new one because it is a Typica bean. I like the old cultivators. His write-up has many of the key words in it as well. I may be flamed here for saying this, but there is nothing wrong with pouring your mother 3/4 of a cup of coffee and filling the rest of the cup with near boiling water. I do this often with newbies to homeroast who only know strong coffee equals bitter coffee. Thanks for the plug on the Brazil Cerrando 2nd place. I was wondering which of the new coffees in the stash to try next. Les On 3/9/06, Dan Kellgren wrote: <Snip> FC. <Snip> the <Snip> to <Snip> m <Snip> now <Snip> the <Snip> e <Snip> r <Snip> t <Snip> e <Snip> t <Snip> f <Snip> t <Snip> g <Snip> . <Snip> ian <Snip>
Les the Brazil Cerrado 2nd is excellent as an espresso. Tom says the 1st place is the better espresso but I disagree. I think it should be the other way around.But then again what do Cannibals know?
On 3/9/06, Sue wrote: <Snip> few <Snip> r <Snip> Well, the Columbian Narino has rested a bit over 24 hours now, so I thought I'd give em a try tonight... This is a city roast, and I found Tom's description right on target for these beans:http://sweetmarias.com/coffee.southamr.colombia.html#CaracolDelAbueloAt city roast there is a bit of lime and nut flavors, but the tang is what seems to stick around in the aftertaste. I imagine this would taste very different from what your friends would expect to taste from Columbia since most common places people find Columbian coffee (grocery store) carry darker roasted stale beans that mostly taste like any other stale bean you might buy. Overall, I wouldn't rate this as one of my favorite coffees, but it is pleasant and certainly still many levels above anything you would buy pre-roasted and vacuum sealed for long storage. Tom says you get more chocolate with a darker roast, but since I didn't do the dark roast I can't confirm that. He was right on for the light roast though, so I'm sure he's right on for the darker roast as well. Hope that's helpful! Aaron
FYI...There are no coffee beans grown in Columbia.
On 3/9/06, Ed Needham wrote: <Snip> Sorry, *Colombia*...
Oy Sorry!?!?! On 3/9/06, Ed Needham wrote: <Snip> -- "Good night, and Good Coffee"
I should have put a smiley in there.
No apologies necessary. I made the same mistake too until someone corrected me. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) *********************
Its all in fun :) i think its our american pronounciation On 3/10/06, Ed Needham wrote: <Snip> -- "Good night, and Good Coffee"
Me, too: pronunciation /pr"eIS(@)n/ · n. the way in which a word is pronounced. ro On 3/10/06, Woody DeCasere wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Wichita WurliTzer
Let me just second the Excelsio. The stuff, to me, tastes like caramels.. Very good. -- Steven Hay hay.steve -AT- gmail.com