HomeRoast Digest


Topic: Ethiopian Natural (DP) Sidamo WP Decaf (8 msgs / 162 lines)
1) From: Eddie Dove
This is a mouthwatering coffee and I would bet that if you cupped it blind,
you would not know it is decaf.
Floral / fruited aroma and taste, good roast flavor with a long finish ...
AND IT WAS ROASTED 10 DAYS AGO!
I can only reiterate Tom's description, so it is below for your edification
if you so desire.
Ethiopian Natural (DP) Sidamo WP
Decaf
Begin Quote
Natural Sidamo has a husky character, more of the typical flavors that are
inherent to natural dry-processed coffees: earthy, a little hidey, pungent,
fruity, and with a very long aftertaste. When you decaffeinate a dry-process
Ethiopian coffee, it tends to clean it up a bit, turning the flavors toward
the wet process Ethiopians, well, slightly.
This is still very much a Sidamo and that's the beauty of the new decafs --
I can't tell you how pleased I am with these new water process decafs; it's
truly a breakthrough in cup quality. But the secret is the coffee sent down
to the plant is really, really good lots of green coffee, and not whatever
doesn't sell, or whatever the plant has laying around. That's the old way of
thinking in decafs: they have usually been the lowest priced green lots, or
the overstock.
This is a remarkable cup, with all the top-end bright notes and floral-fruit
flavors endemic to a really good DP Sidamo It does taste less earthy and
wild than a really good non-decaf Sidamo but in all other respects, the true
Sidamo DP character is preserved: it has medium-to-heavy bodied, nice
aromatics of fruit, wild-honeyed roast tastes, with a long finish. If I
cupped this blind I would never ever suspect it was decaffeinated.
End Quote
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

2) From: Laura Micucci
Hmm, I actually have this one.  Guess what I will be roasting very soon.  How far did you take the roast and how long of a rest if any?
Eddie Dove  wrote:     This is a mouthwatering coffee and I would bet that if you cupped it blind, you would not know it is decaf.
Floral / fruited aroma and taste, good roast flavor with a long finish ... AND IT WAS ROASTED 10 DAYS AGO! 
I can only reiterate Tom's description, so it is below for your edification if you so desire.
Ethiopian Natural (DP) Sidamo WP Decaf 
Begin Quote
  
  Natural Sidamo has a husky character, more of the typical flavors that are inherent to natural dry-processed coffees: earthy, a little hidey, pungent, fruity, and with a very long aftertaste. When you decaffeinate a dry-process Ethiopian coffee, it tends to clean it up a bit, turning the flavors toward the wet process Ethiopians, well, slightly.
  
  This is still very much a Sidamo and that's the beauty of the new decafs -- I can't tell you how pleased I am with these new water process decafs; it's truly a breakthrough in cup quality. But the secret is the coffee sent down to the plant is really, really good lots of green coffee, and not whatever doesn't sell, or whatever the plant has laying around. That's the old way of thinking in decafs: they have usually been the lowest priced green lots, or the overstock. 
  This is a remarkable cup, with all the top-end bright notes and floral-fruit flavors endemic to a really good DP Sidamo It does taste less earthy and wild than a really good non-decaf Sidamo but in all other respects, the true Sidamo DP character is preserved: it has medium-to-heavy bodied, nice aromatics of fruit, wild-honeyed roast tastes, with a long finish. If I cupped this blind I would never ever suspect it was decaffeinated.
End Quote
  
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

3) From: Eddie Dove
Laura,
This was roasted to Full City, right up to 2nd crack but not into it.  It
was an excellent cup after one day and when that was written, it was 10 days
after the roast (I forgot that it was in the cabinet).  One does not have to
wait to enjoy the decaf.
Hope this helps ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/3/07, Laura Micucci  wrote:
<Snip>

4) From: Lynne Biziewski
Laura -
I roast on the stove, and I'm still learning - I have a difficult time
figuring out what is City, Full City, etc. (And since I haven't had any for
some time now, I can't remember...) But I just want to add that I agree with
Eddie - it's absolutely delish - one of my favorites.
Lynne
On 1/3/07, Laura Micucci  wrote:
<Snip>

5) From: Eddie Dove
Lynne,
This is the reference that I reference for those roasting terms:http://www.sweetmarias.com/roasting-VisualGuideV2.htmlEddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/4/07, Lynne Biziewski  wrote:
<Snip>

6) From: Vicki Smith
Just remember, the appearance of the bean is not always the best 
indicator of the degree of roast. Also remember that the pictures will 
look different, depending on the way your monitor renders colours. Tom's 
temperature readings are for the bean mass, not, for example, the temp 
indicator on the IR2.
v
Eddie Dove wrote:
<Snip>

7) From: Eddie Dove
Vicki,
Thank you!  Great heads-up!
I should have been clear about that.  I don't use the pictures and only look
at the color of the roasted beans to record notes (when I remember)  The
terms and explications on the left of that reference are most important /
helpful and when roasting I rely heavily on time, temp smell and sound.
Although I have an unobstructed view of the beans during the roasting
process (Gene Cafe) ... I do NOT rely on visual.
Respectfully,
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/5/07, Vicki Smith  wrote:
<Snip>

8) From: Lynne Biziewski
Thanks Eddie - I've seen the page. Unfortunately, between my needing an
updated prescription for my glasses, and the differences w/computer screens,
I can't be sure... but on the plus side, my roasts are tasting good to me,
no matter what. That's the goal!
Lynne
(still surrounded by too many moving boxes)
On 1/5/07, Eddie Dove  wrote:
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