HomeRoast Digest

Topic: Thoughts on Peru (11 msgs / 171 lines)
1) From: Silvia Marsh
I think it was Eddie Dove that said he would be interested in my thoughts on
the Peru Norte Especial that I ordered.
Well, I roasted some Sunday. Drank half of it Monday, the other half last
night.  And really, I'm gonna have to quote myself on it: "Man, that's some
good coffee".
I can't really put my finger on why it's good, but I enjoy drinking it. Some
of the coffees I've roasted and tried I could distinctly pick out notes that
reminded me of other things, like fruit or chocolate, but not this one. It's
just...really good coffee. :)
I did notice that it _felt_ a little thin, if that makes sense. I'd been
used to using a French press and this one I used a filter cone; I'm assuming
that's the reason for the different 'feel', though I could be wrong.
Experimentation time! ;)
Now sitting on my counter is a batch of Mexico Organic Nayarit Terruno and a
Panama Boquete-Maunier Estate. I roasted them last night, they've been
sitting in their cute little mason jars with the lids loose (the 8 oz ones
hold a single FreshRoast batch _perfectly_), and they're screaming to me
right now. ;) Decisions, decisions. I know twelve hours isn't a big rest
period, but sometimes sacrifices must be made to the gods of coffee. *grins*
I'm off today, so it's gonna be (in part, at least) a roasting day...I'm
sure there'll be more coffeebabble later. *waves*

2) From: Brett Mason
I have 20 pounds of the Peru in a burlap bag, calling to me...  Now you AND
Eddie are to blame for pushing...
Welcome to the role of Peruvian Shill!
On 1/31/07, Silvia Marsh  wrote:

3) From: Eddie Dove
Thank you, Silvia.  I enjoyed reading that and I think you will be quite
pleased with the Mexico Organic Nayarit Terruno.  I haven't tried the Panama
yet, but I am sure it will be good too.
On 1/31/07, Silvia Marsh  wrote:

4) From: Brett Mason
I am sipping the Mexico Organic Nayarit right now (Drip from my Clarity)...
Doesn't get much better than this...
On 1/31/07, Eddie Dove  wrote:

5) From: Silvia Marsh
I can tell you the Mexico smells amazing. I think that might be my choice
One of these days I'll develop a discerning enough palate that I can sling
descriptions with the best of 'em...but for now, you guys'll have to be
content with my 'Wow! Tasty!' kind of reactions. ;)
And Brett: I'm a shill! Yay!  I think I should get one extra bean in my next
order of the Peru. Not an extra pound, an extra bean. Y'know, for the shill
work. ;)
On 1/31/07, Eddie Dove  wrote:

6) From: Brett Mason
Indeed...  Regarding tastes and terms, here's what I do...  I read the
descriptions Tom puts out, then I try to roast in the window he describes.
When I brew the bean, I sip it, chew it, smell it, drink it, and ask whether
I can see how Tom made the association.  In this case, there is a sense of
chocolate, like when drinking hot cocoa, but it isnt so smooth and sweet, so
I get where the rustic notes come in.
My earlier method was: roast, brew, drink, and say "wow, cool coffee."
On 1/31/07, Silvia Marsh  wrote:

7) From: Tom Ogren
Silvia wrote:
"One of these days I'll develop a discerning enough palate that I can sling
descriptions with the best of 'em...but for now, you guys'll have to be
content with my 'Wow! Tasty!' kind of reactions. ;)"
In my opinion, "Wow! Tasty!" is about as close as I can come with this one.
Usually I can get pretty verbose with descriptions, but after my one roast
to City, the Mexico Nayarit is tough to pinpoint, flavorwise. I find nothing
dramatic that enables me to classify it. I can definitely relate to Tom's
notes about "nutty tones" and a "short, compressed flavor experience". This
is just really charming coffee. Simple, clean and 'coffee-flavored' in the
best sense of the word. It makes me want more and more...a gem for sure.
TO in VA
On 1/31/07, Silvia Marsh  wrote:

8) From: Lynne Biziewski
I agree here. Don't care - all I need to do is look for the wow.
On 1/31/07, Tom Ogren  wrote:

9) From: Les
I guess it is pay back time.  You shills are driving me crazy.  I am out of
Mexican coffee.  The sacrifice of being on stash reduction.  I am enjoying a
fine Yemen right now.  I have some of the new Peru in the stash, but no
Mexican.  I have some very nice Columbian coffees on the way!
On 1/31/07, Lynne Biziewski  wrote:

10) From: Brett Mason
OK, so I roasted three batches of Peruy last night in the popper - FC+,
approx 1lb.  WOwsers, I may never learn what this is like at 4 days rest.  I
may not even learn about 3 days rest....
Drip - was awesome.
Cafe Crema - was great
French Press - Amazing cup, rich dark chocolate...  now I am hungering for a
biscotti.  You know, we have an espresso bar in the campus here, and though
they can't pull a cup of anything above Cr, they do bake some nice
pastries and such...
Get some Peru,
  (Eddie and Silvia, please excuse my treading in your shill-arena)
On 1/31/07, Brett Mason  wrote:

11) From: Silvia Marsh
Please, join in the shillfest! :)
I haven't been able to let it rest very long either, don't feel bad...I
roasted a batch yesterday and ended up giving to a friend. *grins* I'll try
again today.
On 2/1/07, Brett Mason  wrote:

HomeRoast Digest