HomeRoast Digest


Topic: Zanzibar coffee (2 msgs / 44 lines)
1) From: Clay Spence
A co-worker recently took a vacation to parts of Africa, and brought
back some roasted coffee beans from Zanzibar. He told me that it was
sold by a place that grows coffee along with various spices, the
coffee trees are not grown at high altitude, and they are quite tall
(no shade-grown here). Zanzibar's high point seems to be at most a few
hundred feet, but I didn't find a definitive statement on the web.
The coffee itself had an uneven roast, with beans ranging from black
and oily to a moderate tan. There was a lot of chaff mixed in. When
the hot water hit the ground coffee the first thing my nose told me
was "pitch." (I've melted and poured pitch to make polishing laps for
telescope mirrors.) I can't evaluate the taste like Tom does, and it
was a little stale anyway, but there was something in the aftertaste
that was familiar. After a minute I remembered: it has
faint-to-moderate smokiness like that in Lapsang Souchong tea, which
is intensely smoky from being cured over softwood fires. So from the
pitch smell and smoky aftertaste I would guess this was openly roasted
over a wood fire. In spite of all that it wasn't horrible. I'd take it
over mass-market coffee or the coffee from certain chain stores.
Clay

2) From: Eddie Dove
Clay,
Thanks for that write up.  I love to see how tastes trigger different
references for different people and that one is certainly on that I do not
have in my repertoire.
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/24/07, Clay Spence  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/24/07, Clay Spence  wrote:
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