HomeRoast Digest


Topic: in praise of the Ethiopian Organic DP Sidamo (2 msgs / 39 lines)
1) From: Kris McN
We've been drinking a lot of Central American coffees around here lately -
the CR Conquistador, Guat Aqua Tibia - all excellent cups, but when I went
to pull greens for this week, I decided to roast up a batch of the Sidamo.
[I use a HG/BrM - lower temp for the first 3:00, then up to high, nozzle
about 3 inches from the bean mass.  Exchaffination started around 4:40 (boy
this bean puts out a TON of chaff).  First started for real around 8:00,
backed off a couple of inches at about 8:30.  Pulled the beans at 12:00 at a
nicely developed FC, just before 2nd.]  After about 14 hours rest, Holy
Cow!  Now I remember why I usually favor the E. African coffees.  The fresh
grounds had all kinds of floral and blueberry hints.  No blueberry in the
cup yet, but the floral is there expanded along with other fruited (I won't
use "fruity" anymore to follow Tom's nomenclature) notes, balanced by some
wild spice and a warm earthiness!  Incredible.  I handed my husband an
AP cup, he took a sip and his eyes opened wide, "This is really good!" It's
like those Centrals are your solid friend that shows up to work every day in
a pressed shirt and tie, while the Sidamo is your friend that occasionally
shows up at your front door drunk, smelling of plum wine, with confetti in
her hair.
I'm glad that Tom seems able to get DP Sidamos regularly so there's no need
to hoard.
Kris McN

2) From: Les
Interesting analogy!  I too am enjoying some Harrar Horse Green Strip
after a few weeks of Central Americans.  Getting the stash balanced is
always such a chore! :>)  I am looking forward to Brown coming today
with a stash increasing 12 pounds that has a two pounder of Yemen
because I was totally out!
Les
On 9/14/07, Kris McN  wrote:
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