HomeRoast Digest


Topic: Panama Bambito Auction #2 impressions (4 msgs / 112 lines)
1) From: miKe mcKoffee
Unlike Panama Gesha which is an exotic world all it's own, from my first
encounter with Panama Bambito "that's what an excellent classic Panama is
all about" springs to mind, and continues unabated. A smooth sweet rich full
bodied balanced cup with a delightful acidic dance. It's varietal make up of
primarily Typica, Bourbon and Caturra isn't destroyed (for me) by the small
amount of Catuai. Now I don't know what day's rest I've been drinking this
for sure, it was gifted to me by Mike (just plain) PNWG IV, Ubber Popper
roasted to what I'd say a Light Full City exactly as I would have. (THANKS
just plain!)I've had one cup a day since Monday, each excellent. Yesterday's
was a wonderful breakfast cappuccino. While a virtually perfectly balance
"cup of coffee", a cup that you'd be proud to serve anyone from coffee
infidel to pickiest CSA connoisseur, (203f pulled Americano brewed of
course:-) the Bambito had amble character paired with the 3oz micro foamed
cap' milk. And with the added natural sweetness of the micro foamed milk
became almost a dessert cap' (without adding any sweetener of course.) Heck,
Bambito's own sweetness makes it almost a dessert cup as an Americano! This
mornings just finished Americano, now at about 1 weeks rest (transferred to
vac sealed mason jar Sunday) hasn't lost a beat from first cup on Monday. I
suspect just plain's slightly darker LFC roast may have slightly subdued the
"steroid" high notes Tom speaks of at City+, but definitely not in a bad or
taste flattening way at all, likely more balanced cup than lighter roast
interpretation. A simply outstanding Panama.
If you didn't buy the Trifecta, I see the Bambito is offered separately and
highly recommend it. 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

2) From: Maria Penon
miKe,
   Your description goes beyond my imagination. I've done a lot of reading
in the archives and realize that your noble hardware and brewing mechanisms
exceed about everything I've read thus far.  But I did manage to buy some of
the Panama Bambito.  From my novice view and with my limited depth of
experience I would have just said "WOW!"  I found it smooth and wine-like
with a lot of movement of flavor.  It looked, smelled and tasted far beyond
what I have experienced thus far with real coffee.   I don't know how you
can manage any sort of "stash reduction" knowing that beans like these are
out there and not have them.  My first impulse was to order 20#.   Maybe if
I keep roasting and drinking these coffees I'll learn to be more adept in
describing them.  But for now "Wow" works pretty well for me.
Mo
On 6/29/06, miKe mcKoffee  wrote:
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3) From: miKe mcKoffee
Mo,
"Wow" indeed appropriate. BTW, it must be your fault Babmito is now sold
out!-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Maria Penon
	Sent: Thursday, June 29, 2006 11:43 PM
	
	miKe,
	
	   Your description goes beyond my imagination. I've done a lot of
reading in the archives and realize that your noble hardware and brewing
mechanisms exceed about everything I've read thus far.  But I did manage to
buy some of the Panama Bambito.  From my novice view and with my limited
depth of experience I would have just said "WOW!"  I found it smooth and
wine-like with a lot of movement of flavor.  It looked, smelled and tasted
far beyond what I have experienced thus far with real coffee.   I don't know
how you can manage any sort of "stash reduction" knowing that beans like
these are out there and not have them.  My first impulse was to order 20#.
Maybe if I keep roasting and drinking these coffees I'll learn to be more
adept in describing them.  But for now "Wow" works pretty well for me. 
	
	Mo

4) From: Les
Mike,
Should we tell Maria the secret that we all know, roasting is easy!
Getting to the 90-95% level of good roasting is a fairly short
learning curve.  Moving into the upper 5% is a life long journey.
Having great beans really helps.
Les
On 6/30/06, miKe mcKoffee  wrote:
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