I got an acquaintance from work buying greens now. Not sure how
permanent that will be, but he did order a sample pack. He currently
has no roaster but he has converted someone himself by relaying my
info and passing along my web site to him. This person has acquired
the parts for a homemade roaster and is trying to get them for my
friend who is here as well.
Back to the point... In that sample pack was a bag of the Congo Kivu.
He passed it on to me to roast for him, and to use as some of the
coffee I brew at the office. So I'll be brewing some of it this
afternoon, as well as a cup in my french press tonight or tomorrow.
Something that comes to mind when smelling the post-roast is clay.
Yes, clay as in dirt. Not a bad smell, but that is what image flashes
through my head when I smell it. I'm guessing this to be the "wild"
everyone is talking about? Then again, I'm no cupper so my
description is probably crap. I don't get good roasting smell because
of my good ventilation. Ah well.
Meanwhile, I hope everyone's stash is enough to last past the holiday
crunch. I've got 10 pounds of Columbia 13556 on the shelf along with
another 10 pounds of it due in tomorrow, along with about 3 pounds of
Rwanda already roasted. I should be good.
Having a cup of french pressed Rwanda right now - excellent!
I hope everyone enjoys their holidays, whatever they might be.
On Dec 17, 2006, at 10:01 PM, Scot Murphy
Walter R Basil