HomeRoast Digest


Topic: Tanzania Songea Flatbean (4 msgs / 97 lines)
1) From: Scott Bukofsky
Sometimes you just need a palate reset.  After a couple of weeks drinking
funky coffees (Brazil Poco Fundo, Ethiopia Biloya), I roasted up some
Tanzania Songea on Friday.  What a nice coffee.  Very interesting aroma,
which my wife and I argued over a bit, she saying "caramel" and me saying
"malt syrup".  Luckily I had a jar of malt syrup laying around (used for
bagel making- mmmm), and I was the winner. There is also an interesting
citrus quality to the brew, along with cocoa, etc.  Tom's description is
right on.  At city+ this was a light, flavorful coffee that doesn't require
much "pondering"; as I tend to do with really complex, dry processed beans.
Just roast, brew, and enjoy.
-Scott

2) From: Jason Brooks
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Maybe I'll try it City+.  I've been drinking it, and the Ngoro Ngoro
Convent beans at FC.  Nice, no doubt.  Quite a fine cup in a Chemex or FP.
 And I suppose I'll be trying in an AP in the morning.
Jason
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3) From: Scott Bukofsky
Interestingly, I got the Songea by accident when it was shipped instead of
the NgoroNgoro.  I am glad it worked out that way, since I am enjoying it
greatly.  I picked up the Convent coffee later, but haven't roasted it
lately.
After having lots of mediocre peaberry from Tanzania, it is nice to try
these distinct coffees.
-Scott
On 8/27/07, Jason Brooks  wrote:
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4) From: Rick Copple
Scott Bukofsky wrote:
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One of the absolutely best cups of coffee that I've roasted and drank 
was shortly after getting into home roasting. It was the Tanzania Songea 
AAA bean. One batch I received, I think I had ordered a pound of it to 
try out, created the richest dutch cocoa flavor and wonderful coffee. 
Everyone that tasted it went "Wow!"
I never was able to duplicate that flavor with subsequent roast of that 
bean upon ordering more. I don't know why. I experimented and tried 
everything. That one pound, though, was the very best I've ever had in 
my entire life, and I've drank a lot of Tom's beans since then.
The closest I've came to it was the Guat. Huehue. Maravilla, which I 
still have a few pounds left since ordering a 20# bag of it back in the 
Christmas of 2005. I just roasted up another pound of it yesterday as a 
matter of fact. It is good stuff, but it does still have a touch of 
higher note in it that takes away from that dutch chocolate flavor to 
some degree, so in regards to reaching the zenith of what I experienced 
that time with the Songea, almost but not quite. Still, almost means it 
is very good. :)
But I keep watching the notes on the Songea to see if we ever get a 
batch in with that rich dutch chocolate flavor. If so, I'm biting for 
sure. :)
Today, though, I'm drinking a roast of Blue Batak. I call it the Klingon 
  coffee. ;) But the sweet and sparky taste would say otherwise. I may 
roast it a little darker next time to see what's there, but this FC 
roast is pretty good.
-- 
Rick Copplehttp://www.rlcopple.com/


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