HomeRoast Digest


Topic: Chinese Coffee (2 msgs / 41 lines)
1) From: MS
  has anyone tried coffee grown in China?  What are the types?  Any opinions of what you have tired?
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2) From: Peter Schmidt
This is a multi-part message in MIME format.
I have had a pound of this coffee; China Washed Arabica Xinjie .  Here =
are my thoughts on it...
Roasted it to City+ in my SC/TO, rested 4 days.
First few sips had a tad of butterscotch.  As it cools a bit it picks up =
some un-named fruit; maybe honeydew, not a strong fruit, but it's there. =
 Further cooling presents a nutty hazelnut taste.
Oveerall, the predominant flavor I find is a malty-sweetness.
Body is moderate, pleasant amount of acidity, enough brightness to add =
some interest, but still very smooth.
Balance in body/mouthfeel and acidity, nice flavors.  The only thing =
that would keep me from calling this coffee a home-run is the =
malty-sweetness seems to be its only strong suit; sort of a =
one-dimensional coffee.  I can't quite say what I would add to the taste =
spectrum, it just seems to have a slight hole in the flavor profile.


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