HomeRoast Digest


Topic: Yet another true confession from Don (5 msgs / 50 lines)
1) From: Don Cummings
I have another confession to make.  Like a good devotee of SMs when Tom
raves about something I feel it is my duty to snatch some up.  For that
reason I buy, no further information necessary, anything that Tom rates 90
or above.
My confession is this.  Tom seems to get a lot of Kenyas that he loves.
Until this morning I have not, to put it mildly, shared Tom's enthusiam for
these very bright Kenyas.  So far the lone exception I have found is the
latest batch of the Geth.  (I missed the last batch.)  I love the deep
fruity brightness you find in Ethiopians but the citrus-y brightness of the
Kenyas is a little over the top for me.  The Geth is different to me.  The
citric brightness is there and it is easily identifiable as a Kenya but for
some reason it works well on my tastebuds with this coffee.
-- 
Don

2) From: Eddie Dove
Apparantly we have similar tastes with respect to these coffees.  I just got
some of the Geth.  How did you roast it and to what degree?
Respectfully,
Eddie
On 8/12/06, Don Cummings  wrote:
<Snip>

3) From: Don Cummings
I did the Geth to a C+ in my SC/TO.  This one I let rest for 4 days before
even trying it.
On 8/12/06, Eddie Dove  wrote:
<Snip>
-- 
Don

4) From: Eddie Dove
Thank you ... I appreciate the help!
Eddie
On 8/12/06, Don Cummings  wrote:
<Snip>

5) From: Steven Sobel
I agree with you on the Kenyas being very acidic.  I also find that if I let
the coffee rest for 3-4 days, the acidic component appears more muted.
On 8/12/06, Don Cummings  wrote:
<Snip>


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