HomeRoast Digest


Topic: Bolivia - de Montana (4 msgs / 135 lines)
1) From: Aaron Peterson
Oaxaca Charlie 	 to homeroast
 PS I haven't noticed any rave reviews from the list about
the Bolivian D'Montana pea berry (exquisite at every roast
stage) or the Colombian MDLS (best ever from them IMO) so I
have to pitch them both as "can't miss" coffees in stock
now.
Hmmz.  I asked Maria about buying more Pico de Tucan because I thought
it was absolutely incredible, and she said the de Montana was very
similar.  Just when I thought I was going to hold off on orders for a
while, another coffee I don't have a stash of beckons me :-)
Aaron Peterson
Versailles, KY

2) From: Steve Hay
On 4/3/06, Aaron Peterson  wrote:
<Snip>
For some reason, this origin didn't really appeal to me too much.  Maybe I
didn't let it rest enough, but the "black tea" flavor was a bit overpowerin=
g
to the point I kind of would have preferred black tea.  Heh...  I've notice=
d
it in some of my roasts--a kind of sour-bitter flavor that I'm just not sur=
e
is supposed to be there.  I get a similar thing with some Kenyas in that
lemon-peel is a bit much.  I've found that many of those settle down a bit
with a touch more roast time and some settling time as well.  I mentioned i=
n
another thread how the Kenya Lot 622 when roasted dark (FC) and allowed to
rest had a sort of tropical berry kind of flavor after the lemon peel
subsided.  I'm curious, if you're using an iRoast2, what your profile looke=
d
like (temperature-wise).  I might have a bit of this stuff left over and if
your profile differs from mine enough, I might give it another shot.  Also,
how long are you resting it?
--
Steven Hay
hay.steve -AT- gmail.com
A Little Fable
by Franz Kafka
"Alas," said the mouse, "the whole world is growing smaller every day. At
the beginning it was so big that I was afraid, I kept running and running,
and I was glad when I saw walls far away to the right and left, but these
long walls have narrowed so quickly that I am in the last chamber already,
and there in the corner stands the trap that I must run into." "You only
need to change your direction," said the cat, and ate it up.

3) From: David Echelbarger
This is a multi-part message in MIME format.
I think that the Bolivia de Montana is a wonderful coffee - especially for
summer.  I can imagine myself on my deck drinking this in the morning.  My
wife, who is not a coffee drinker, took a sip of it and drank nearly the
entire cup.  "This is good coffee!" she said.  I never asked her how she
knew.  I also roast coffee and donate it for our church coffee hour and this
one garnered a ton of complements --- so I bought more.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Steve Hay
Sent: Tuesday, April 04, 2006 3:46 AM
To: homeroast
Subject: Re: +Bolivia - de Montana
On 4/3/06, Aaron Peterson  wrote:
Hmmz.  I asked Maria about buying more Pico de Tucan because I thought
it was absolutely incredible, and she said the de Montana was very
similar.  Just when I thought I was going to hold off on orders for a
while, another coffee I don't have a stash of beckons me :-) 
For some reason, this origin didn't really appeal to me too much.  Maybe I
didn't let it rest enough, but the "black tea" flavor was a bit overpowering
to the point I kind of would have preferred black tea.  Heh...  I've noticed
it in some of my roasts--a kind of sour-bitter flavor that I'm just not sure
is supposed to be there.  I get a similar thing with some Kenyas in that
lemon-peel is a bit much.  I've found that many of those settle down a bit
with a touch more roast time and some settling time as well.  I mentioned in
another thread how the Kenya Lot 622 when roasted dark (FC) and allowed to
rest had a sort of tropical berry kind of flavor after the lemon peel
subsided.  I'm curious, if you're using an iRoast2, what your profile looked
like (temperature-wise).  I might have a bit of this stuff left over and if
your profile differs from mine enough, I might give it another shot.  Also,
how long are you resting it? 
-- 
Steven Hay
hay.steve -AT- gmail.com
A Little Fable
by Franz Kafka
"Alas," said the mouse, "the whole world is growing smaller every day. At
the beginning it was so big that I was afraid, I kept running and running,
and I was glad when I saw walls far away to the right and left, but these
long walls have narrowed so quickly that I am in the last chamber already,
and there in the corner stands the trap that I must run into." "You only
need to change your direction," said the cat, and ate it up. 

4) From: Aaron Peterson
On 4/4/06, Steve Hay  wrote:
<Snip>
I
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ing
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ced
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ure
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t
<Snip>
 in
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o
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ked
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if
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o,
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Are you asking me for a roast profile for the Bolivia de Montana?  I
don't have any, I'm just thinking of getting some.  I have the Pico de
Tucan that I think is absolutely wonderful.  I can give you roast
curves / programs on the iRoast2 for that one...
Aaron Peterson
Versailles, KY


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