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Topic: Kenya Thika - Gethumbwini Peaberry (15 msgs / 498 lines)
1) From: Dan Kellgren
I roasted up my first batch of "Kenya Thika - Gethumbwini Peaberry"
yesterday.  It needs a little more rest time, but a lot of the flavors Tom
described for it is sure there.
Especially the blackberry.  But more so in the bean smell than in the cup I
think.  I'm not sure.  I think I may need a little more pallet refinement.
It's pretty potent, but at this stage, it's a bit too powerful I think.  I
took the roast to a FC+ with no 2nd crack.  So I'm not sure if that
overwhelming potency is just my ignorance and I'm experiencing something
special, or if I roasted it a bit too long.  I typically roast 12-13
minutes, but this one went almost 16.  But still, no 2nd / charring going
on.
What a special coffee though!  Super sweet and just full of flavors from
start to end.  WOW!  Thanks for this one Tom.

2) From: Stephen Carey
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Dan, this sounds wonderful.  When it is in next I have it on my list 
to grab some.  This being my first few months of roasting I have 
found that I didn't really know what to get more than a pound of, 
though the sampler pack did help quite a bit, as did the list.  But, 
for me, I need to taste them also.  Though, with what Tom says of 
this and what you say of it, when it is in, I will grab a few 
pounds.  I am learning, slowly, but learning none the less.
Stephen
At 11:19 AM 9/10/2007, you wrote:
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Dan, this sounds wonderful.  When it is in next I have
it on my list to grab some.  This being my first few months of
roasting I have found that I didn't really know what to get more than a
pound of, though the sampler pack did help quite a bit, as did the
list.  But, for me, I need to taste them also.  Though, with
what Tom says of this and what you say of it, when it is in, I will grab
a few pounds.  I am learning, slowly, but learning none the
less.
Stephen
At 11:19 AM 9/10/2007, you wrote:
I roasted up my first batch of
"Kenya Thika - Gethumbwini Peaberry" yesterday.  It needs
a little more rest time, but a lot of the flavors Tom described for it is
sure there.
 
Especially the blackberry.  But more so in the bean smell than in
the cup I think.  I'm not sure.  I think I may need a little
more pallet refinement.  It's pretty potent, but at this stage, it's
a bit too powerful I think.  I took the roast to a FC+ with no 2nd
crack.  So I'm not sure if that overwhelming potency is just my
ignorance and I'm experiencing something special, or if I roasted it a
bit too long.  I typically roast 12-13 minutes, but this one went
almost 16.  But still, no 2nd / charring going on. 
 
What a special coffee though!  Super sweet and just full of flavors
from start to end.  WOW!  Thanks for this one
Tom.
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3) From: Les
Good job Dan!  It sounds like you roasted it just right.  I will be
roasting a pound of Gethumbwini today!  I really like it as a SO
espresso.  You are right this is one power house of flavor.  This
morning I am enjoying a hint of blueberry in some Harrar Horse Green
Strip.  I hate to rain on your parade Stephen, but the odds of getting
the same coffee three years in a row are  fairly slim.  The Kenya
coffees just don't come around like that.  Each is a unique
experience, so you really don't want to miss out on the extra special
ones like the Getumbwini.  My motto is if it cups over 90, I buy at
least a pound.  If Tom makes a personal comment, like "this is the one
I drink on the weekend," I buy it.  That is how the stash grows and
grows.
Les
On 9/10/07, Stephen Carey  wrote:
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4) From: Stephen Carey
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I was afraid of that.  I know once I get to know the coffees better I 
will do better in ordering, but, Les, your guidelines are great, are 
being printed now, and will be taped to my computer screen.
Stephen
At 11:51 AM 9/10/2007, you wrote:
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I was afraid of that.  I know once I get to know the
coffees better I will do better in ordering, but, Les, your guidelines
are great, are being printed now, and will be taped to my computer
screen.
Stephen
At 11:51 AM 9/10/2007, you wrote:
Good job Dan!  It sounds
like you roasted it just right.  I will be
roasting a pound of Gethumbwini today!  I really like it as a
SO
espresso.  You are right this is one power house of flavor. 
This
morning I am enjoying a hint of blueberry in some Harrar Horse Green
Strip.  I hate to rain on your parade Stephen, but the odds of
getting
the same coffee three years in a row are  fairly slim.  The
Kenya
coffees just don't come around like that.  Each is a unique
experience, so you really don't want to miss out on the extra
special
ones like the Getumbwini.  My motto is if it cups over 90, I buy
at
least a pound.  If Tom makes a personal comment, like "this is
the one
I drink on the weekend," I buy it.  That is how the stash grows
and
grows.
Les
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5) From: scott miller
I roasted this on Wednesday. Also roasted the Nyeri and Kirinyaga. Started
drinking these on Saturday. I'm not as fond of the Gethumbwini or Nyeri as
the Kirinyaga. They are all fine coffees, but I find the others too
overpowering for me and the Kirinyaga is "my cup".
For all these beans, I followed the suggested roast level in the
description, but may try a darker roast with the Nyeri to see if that makes
it more enjoyable for me.
I may get adventurous and try a Gethumbwini SO, but I'm thinking might need
to use it in a blend.
In general, Kenyas are not something I like as much as other African beans,
but I may change that opinion over time.
cheers,
Scott
On 9/10/07, Dan Kellgren  wrote:
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6) From: Barry Luterman
This is a multi-part message in MIME format.
For me I started out liking Kenyans the best. As time went on I moved =
away from them. For this year it has been the Brazils and Bourbon =
coffees that have made my day.

7) From: Gail Shuford
So far, this is my absolute favorite Kenya.  It was everything you  
all have claimed and more!!  (incredible unique flavor) I had planned  
to wait until I finished most of my stash before ordering again, but  
this Kenya Thika was just so good I did not want to take the chance  
Tom would sell out so I ordered more right away.  I roast mine to  
about City + sometimes more sometimes less.
Gail
On Sep 10, 2007, at 7:19 AM, Dan Kellgren wrote:
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8) From: TERRY TITSWORTH
I roasted 2 batches in my IR2 on the 7th, and 1 batch on the 9th. Haven't
brewed anything yet, but intend to crack open the jar of one of the 7th's
roast tomorrow. Hoping it will please the group here at work. If they don't
like it, I have Sulawesi Grade One to fall back on.
TerryT
On 9/10/07, scott miller  wrote:
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-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...
(I'm the tall guy in the middle)

9) From: raymanowen
"I know once I get to know the coffees better I will do better in ordering..."
Why? -You're going to minimize the poor coffees you order from SM? As IF-
This year, Sharper Image is having their annual yearly fly-in (? Bus?
Train? Car? Elevator?) meeting in Las Vegas. Sarah wants to hit the
Liberace museum, again, no time.
Last year, she was at the Saint Francis in SFO. 8 miles from Sweet
Maria's, and she had wheels! "Hell's Bells, Sarah- der Alte needs
Coffee. Lay $100 on 'em and get some Fivers. Close your eyes and
point.
I like Panamas but there is No wrong coffee at Sweet Maria's."
Cheers and Mabuhay -RayO, aka Opa!
On 9/10/07, Stephen Carey  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976

10) From: Robert Gulley
Okay - I'll demonstrate my ignorance to the group (won't be the last 
time, either!) I tried to find this coffee and I can't There are 
three Kenya regular coffees and one decaf. Is the coffee you both are 
talking about still there and I am just not seeing it?
Thanks for the help -
Robert
At 02:30 PM 9/10/2007, you wrote:
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11) From: Gail Shuford
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I believe this particular one is sold out now.  I believe I just  
eeked in on the last of it.  But I was told there is another Kenya  
with the name Thimu peaberry something that is very similar and some  
say even better than the Thika.  (I would find that hard to believe  
but I might order some a little later on if they dont sell out that  
too).  You might want to clarify and verify with SMs however.
Gail
On Sep 10, 2007, at 2:21 PM, Robert Gulley wrote:
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I believe this particular one is =
sold out now.  I believe I just eeked in on the last of it.  But I =
was told there is another Kenya with the name Thimu peaberry something =
that is very similar and some say even better than the Thika.  (I =
would find that hard to believe but I might order some a little later on =
if they dont sell out that too).  You might want to clarify and verify =
with SMs however.Gail
On Sep 10, 2007, at 2:21 =
PM, Robert Gulley wrote:
Okay - I'll demonstrate my ignorance to the group (won't be = the last time, either!) I tried to find this coffee and I can't There = are three Kenya regular coffees and one decaf. Is the coffee you both = are talking about still there and I am just not seeing it? Thanks = for the help - Robert At 02:30 PM 9/10/2007, you wrote: = So far, this is my absolute favorite Kenya.  It was = everything you  all have claimed and more!!  (incredible unique = flavor) I had planned  to wait until I finished most of my stash = before ordering again, but  this Kenya Thika was just so good I = did not want to take the chance  Tom would sell out so I ordered = more right away.  I roast mine to  about City + sometimes more = sometimes less. Gail On Sep 10, 2007, at 7:19 AM, Dan = Kellgren wrote: I roasted up my first batch of "Kenya Thika - Gethumbwini = Peaberry"  yesterday.  It needs a little more rest time, but a = lot of the  flavors Tom described for it is sure there. = Especially the blackberry.  But more so in the bean smell than in  = the cup I think.  I'm not sure.  I think I may need a little = more  pallet refinement.  It's pretty potent, but at this = stage, it's a  bit too powerful I think.  I took the roast to a = FC+ with no 2nd  crack.  So I'm not sure if that overwhelming = potency is just my  ignorance and I'm experiencing something = special, or if I roasted  it a bit too long.  I typically roast = 12-13 minutes, but this one  went almost 16.  But still, no 2nd = / charring going on. What a special coffee though!  Super = sweet and just full of flavors  from start to end.  WOW!  = Thanks for this one Tom. = homeroast mailing = list =http://lists.sweetmarias.com/mailman/listinfo/homeroast To = change your personal list settings (digest options, vacations, = unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-1-702661189--

12) From: Gail Shuford
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I also should have directed you to the archives at the SM website  
where you can view the description.   At the bottom of the page of  
the Kenya listings is a place to click to get to the archives.  There  
you can see it and other previous Kenyas they have had in the past.
Gail
On Sep 10, 2007, at 2:21 PM, Robert Gulley wrote:
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I also should have directed you =
to the archives at the SM website where you can view the description.  =
 At the bottom of the page of the Kenya listings is a place to click =
to get to the archives.  There you can see it and other previous =
Kenyas they have had in the past.Gail
On =
Sep 10, 2007, at 2:21 PM, Robert Gulley wrote:
Okay - I'll demonstrate my ignorance to the group (won't be = the last time, either!) I tried to find this coffee and I can't There = are three Kenya regular coffees and one decaf. Is the coffee you both = are talking about still there and I am just not seeing it? Thanks = for the help - Robert At 02:30 PM 9/10/2007, you wrote: = So far, this is my absolute favorite Kenya.  It was = everything you  all have claimed and more!!  (incredible unique = flavor) I had planned  to wait until I finished most of my stash = before ordering again, but  this Kenya Thika was just so good I = did not want to take the chance  Tom would sell out so I ordered = more right away.  I roast mine to  about City + sometimes more = sometimes less. Gail On Sep 10, 2007, at 7:19 AM, Dan = Kellgren wrote: I roasted up my first batch of "Kenya Thika - Gethumbwini = Peaberry"  yesterday.  It needs a little more rest time, but a = lot of the  flavors Tom described for it is sure there. = Especially the blackberry.  But more so in the bean smell than in  = the cup I think.  I'm not sure.  I think I may need a little = more  pallet refinement.  It's pretty potent, but at this = stage, it's a  bit too powerful I think.  I took the roast to a = FC+ with no 2nd  crack.  So I'm not sure if that overwhelming = potency is just my  ignorance and I'm experiencing something = special, or if I roasted  it a bit too long.  I typically roast = 12-13 minutes, but this one  went almost 16.  But still, no 2nd = / charring going on. What a special coffee though!  Super = sweet and just full of flavors  from start to end.  WOW!  = Thanks for this one Tom. = homeroast mailing = list =http://lists.sweetmarias.com/mailman/listinfo/homeroast To = change your personal list settings (digest options, vacations, = unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-2-703283509--

13) From: Robert Gulley
Thanks for the quick reply, Gail. I suspected as much - but since I 
am relatively new to SM's I thought there might be listings I of 
which I was unaware.
Robert
At 06:27 PM 9/10/2007, you wrote:
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14) From: Robert Gulley
Wow! There you go! I did not know about that feature. Thank you!!
Robert
At 06:38 PM 9/10/2007, you wrote:
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15) From: Rick Copple
scott miller wrote:
<Snip>
I've been drinking a cup of the Kiri today. Recently ordered it. I too 
am not a big Kenya drinker, but I like to order some everyonce in a 
while to add some "spice" to my drinking experience. They usually have 
such brighter flavors.
The Kiri is a great cup of coffee, one of the better Kenyas I've had. It 
has (for me) the right touch of winey and tea like flavor, but has that 
brightness to it that suggest a dark blackberry flavor to me.
I think it was a couple years ago that I had the most memorable Kenya 
experience. Don't recall the name of the coffee, but I think Les 
described it at the time as a burst of flavors doing the riverboat 
stomping dance all over the tongue. That was truly an amazing coffee to 
sip and enjoy.
My mainstays, however, are Brazilian, Central American and Indian 
coffee, with a few others thrown in. My other roasted coffee I'm 
drinking (on the opposite days) is the Paupa New Guinea (Don't remember 
the name and too lazy to get up and look) which has a very good 
chocolate flavor. Last pound of that one, however.
-- 
Rick Copplehttp://www.rlcopple.com/


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