HomeRoast Digest

Topic: india anohki liberica 2nd impressions (18 msgs / 619 lines)
1) From: Les
OK, I am two days out from roasting the  India anohki liberica.  For
those who don't want to take the wild ride, wait two days.  Today I am
getting an intense blueberry that goes into chocolate and then into a
nice sassafras as it progresses in the mouth.  Aftertaste at this
stage of temperature in the cup is nice a clean.  One big difference
in this bean is the sweetness is more like sugar than carmelization.
It is intensely sweet in my opinion at the nice city roast that I took
it to.  I'll be seeing Alchemist John tomorrow and I will give him a
sample to try.  Now that it has  cooled some, I am getting a nice
apricot - mango.  I am still getting the sassafras, but the finish is
going into a nice sweet tobacco.  As it has cooled, I am getting a
raspberry-mango-passion fruit with some real nice chocolate hints
before ending with the tobacco.  This is the most complex coffee I
have ever had.  Tom what are you doing to me?  Well the cup is gone
and I need to head to work.  This is an incredible cup of coffee.
There really is no other coffee to reference it to.  I would like to
say even with all of the flavors described above, it does taste like
coffee.  It just has flavors dancing all over the place.  I didn't get
any of those earthy or barnyard flavors from the first two rounds this
time.  This cup even though it is incredible in its flavor is also
very very smooth.  Bottom line:  I like it!

2) From: Aaron
Now that mine has rested a few days, it is a lot better.   Lot of stuff 
going on in the cup and the flavor has mellowed out a lot and the smell 
of it has definately improved as well.
The funk is gone from it.and the blueberry both smell of the unground 
beans and in the coffee after brewing is intense, id have to say it is 
even more intense than the Harrar Horse 30 was.  One thing I did notice 
though was that the 30 subdued with time, this one seems to be 
increasing, to this point at least, with time.  Im going to have another 
cup tomorrow morning too and then wait until about the 7 day mark and 
the 10 day mark see how it taste then.  It might be one of those 
coffee's that is good after a day or two, but really needs a good week 
rest like a fine kona to really shine.... ill know in about a week/

3) From: Les
Thanks Aaron, I am glad I am not the only one drinking this coffee and
reporting.  Blueberry is awesome.  All of those who said they couldn't
taste blueberry in any of the Harrar Horse coffees need to give this
one a try.  You will be tasting blueberry if you roast it at a city
On 9/27/07, Aaron  wrote:

4) From: Jim Gundlach
       In addition to liking the blueberry or huckleberry if you  
will, flavor and aroma this coffee has the earthy tobacco flavor at  
the end.  However, I find the blueberry lingers the longest after  
drinking.  There are other flavors that pop up as the coffee cools  
that I can't name.  The one thing I haven't noticed yet is the  
chocolate.  The body is silky smooth as well.  It really is an  
unusual but quality drinking experience.  It is not like kopi luwak  
which is unusual but not really a quality drink.  The Brazil Jacu  
Bird Coffee is also unusual and a fairly decent drink but, it is not  
memorable.  I've looked up what I can find on the web about the  
Liberica coffees, and this really does not seem to fit those  
descriptions.  Most of the beans are not gigantic for instance and  
while a few are more pointed than I'm used to, it does not look like  
the descriptions I found and certainly not like the admittedly  
extreme cases Tom shows on his web page.  It may be that this rare  
lot is from an unusual varierity of Liberica.   If I were a coffee  
breeder, I would want these genes to play with.
     pecan jim
On Sep 27, 2007, at 7:38 PM, Les wrote:

5) From: Rick Copple
Les wrote:
We'll, my mouth is drooling. Brown should arrive with mine tomorrow 
(they better, if they know what's good for them), so I'll get to start 
trying this one out. Good to know about the blueberry/huckleberry, 
whatever berry there is to taste in it. As I missed out on the real 
blueberry Harrar previously. Based on what has been said so far, I know 
I'll be wishing I could order more. But, I'll just have to experience 
and treasure this one, it sounds like. I'll report as I start digging in 
too though I don't know I'll much to add, other than, yep, like everyone 
is saying and I love it. ;)
Rick Copplehttp://www.rlcopple.com/

6) From: Aaron
Les I actually roasted this one fairly dark.  Given it was somewhat of 
an uneven roast to begin with Im thinking i easily hit FC....  Second 
crack may have just started for a few seconds when I cooled it.... 
blueberry is majorly dominant....
I concur, those who couldn't coax the blueberry out of the horse 30 or 
the green stripe. this one is very easy... go fer it.

7) From: Tom & Maria - Sweet Maria's Coffee
I am getting fairly even roasts, which, looking at the green, is 
somewhat of a miracle. The green fooled me though. In Ethiopia DP 
coffee you see these green-tinted seeds that are under-ripe, 
immatures, usually a bad sign. But in the Anohki, it is simply a 
greenish tint to the silverskin/chaff coating the bean. It has a lot 
of chaff, and it hangs on pretty vigorously. But I have had fairly 
even roast results, I mean, considering it is basically a 
dry-processed coffee.
(PS: we all cupped 3 roasts yesterday, rested 1 day, and the lightest 
was by far the best - the aromatics were off, but the cup flavors 
really excellent, and unusual. Again, it really tastes like a 
completely different species.)
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

8) From: DJ Garcia
I roasted 230gm last night, but I'm going to hold out until Sunday to =
try it
The roast was somewhat unusual in that although it reached 1st crack in
about 10 minutes, within my current Hottop profile's usual range, once =
it stayed longer than usual. I ejected about 4 minutes after first crack =
it hadn't quite reached second yet. Looks like a good City roast to me
I'm going to have to restrain myself ...
Eager but under control

9) From: Les
You don't want to miss the wild flavors of the first day.  I would
highly recommend that you enjoy a cup tomorrow and then let it rest 3
days.  I have been sampling it every day and today it was just
awesome.  Blueberry, sweet, complex, no funk, rootbeer like as it
cools with lots of nice fruit that is hard to describe.  With a
wonderful lingering finish.  Tomorrow it will be shots of espresso and
On 9/28/07, DJ Garcia  wrote:

10) From: Rick Copple
I roasted my first couple batches of this one. So, here is what I 
First, I'll note, Tom is certainly correct about the chaff. It hangs on 
and there's a lot of it. In all the coffees I've roasted in the popper, 
if I go to second crack, when I put the blower on it it cool, there is 
never any chaff, it has all blown off in the popper. On this one, it was 
still coming off enough to make a light dusting of the kitchen floor. 
I've never had that happen with a coffee before.
When I opened the bag and checked the beans, what a variety of color. 
Some beans were yellowish, others greenish, some very dark. I thought, 
hum, interesting. Took a whiff and could detect the "barnyard" smell. 
But more like wet hay. But I was expecting that and gave some in my 
family a whiff. :)
First batch I put about 3 oz in my popper (Pumper) and let 'er rip. The 
smell was still that barnyard smell, but in the midst of it I could 
smell the berry, sort of an intense, I guess what would be a huckleberry 
smell (though I'm not sure I've smelled or eaten it before, but that's 
what I would imagine it smells like).
My popper roast fast. I've slowed it down before, but the coffee didn't 
get better, it became baked. So, I let 'er go at its own pace and the 
coffee always taste wonderful.
I went for city roast on this first batch. Pulled the roast right after 
the last first cracks of significant slow down, right about 3:45. Told 
you it was fast. Threw it in the colander and began cooling.
First thing I noticed, the color didn't look like a city roast. Looked 
more like a cinnamon roast and though expected, quite a variety in 
roasting color. Still, I wondered if this was an odd bean and I had 
pulled it too early. But, first crack did finish pretty much, so I 
forged ahead.
Waited for the popper to cool, then did a second roast, this time going 
to full city. Roasted till I heard some snaps of second crack, about 
4:10. Might have been closer to 4:30. Somewhere in there. Put in 
colander to cool, and even though I know it was going into second crack, 
it looked like a city, maybe city plus roast. So, it appears the color 
will fool you. Don't roast by it. Maybe in a drum roaster where it 
spends more time in the heat, the color darkens and evens out more.
After waiting a couple hours, I decided it was time to try one, and I 
went for the gusto. Poured the city roast into my Zass, fired up the 
Yama and ground away while the water heated. That's when I got my first 
good whiff of the berry. It had that hidey smell in there too, sort of a 
rustic, wild berry smell that reminded me of blueberries, but a lot more 
wild and sharp. This ain't your daddy's blueberry! But the smell had 
that shining through as well as several other smells, and yep, barnyard 
was still there among them. I think that smell is actually a combination 
of the hidey, tobaccoy smell mixed with the intense blueberry smell. 
They're sort of fighting for domination over each other and produce the 
smell of their battle.
Okay, gotta be careful now, or I'll be doing a sci-fi version of this post.
Tossed the ground beans in the Yama, let 'er brew for a couple minutes 
once everything bubbled at the top. Then had a cup with my dinner while 
we watched a movie.
Like the smell, it is very intense. The flavor just dominates your 
pallet, making everything else pale in comparison. The berry flavor 
isn't like a bland blueberry either, thus the reference to 
huckleberries. It is a wild flavor (I know I keep using that word, but 
that's what comes to mind with this coffee) that keeps you sippin'. It's 
like, let me taste that again, and again, and again...cool! Even now I'm 
sipping a cooled cup and the flavor lingers on the tongue, strong and bold.
I'll be brewing up the full city roast tomorrow, and I'll be roasting 
the rest in my wok, probably shooting for a city to city+. But I'll hold 
off till I get a taste of full city. I wanted to roast some other 
coffees tomorrow too as I'm nearly out. My only problem now, how to 
decide which ones? Being a lover of Indian coffee, I grabbed all three 
available, and I want to try that tree ripened one soon so I'll know if 
I need to order more or not. But, that will make five Indian coffees in 
my stash. Mysore Nuggets, Monsooned Malabar, and now these three.
So, you can see, I've experienced what a lot of others have with this 
one. A very intense flavor. And no, if you roast this one to city, you 
will have no problem finding that berry flavor. Only if your taste buds 
are burned to a crisp.
These kinds of coffees are one of the reasons I get all my coffee from 
Sweet Marias. I've looked at other sites before, but I always come away 
not buying anything from them. Why? Because they don't tell you where 
the coffee comes from exactly, they don't tell you about the flavors you 
can expect. You have no idea if anyone there has even tasted what their 
selling and knows it's good. I'm too afraid of buying junk and wasting 
my money, something I don't have to worry about here. And then, you get 
in special coffees like this that if anyone else was saying these things 
about it, my red flag antenna would go up. But I know Tom's tasted it, 
and he's giving us the real skinny on it, and I know I can trust what 
flavors he says are there to be there in most all cases. I can usually 
tell by his notes whether I'll like a coffee or not. So I'll buy coffees 
like this whereas I probably would hold off most anywhere else. And so, 
I get to experience the unusual. I've got to bring this coffee to church 
Sunday. I know a couple guys there who will flip over this one. :)
Rick Copple

11) From: Robert Joslin
Interesting post.  Thanks Rick.    Josh
On 9/28/07, Rick Copple  wrote:

12) From: Alchemist John
OK, not like it isn't news by now, but coffee is like nothing I have 
every had before.  I see where the initial reference to blueberry 
comes from.  It's there, but only in the sense that in some way a 90 
lb hackle raised brindled bulldog is related to a small 8 lb smooth 
coasted lap dog.  This thing is wild, but I do believe I like it.  I 
don't get any of the barnyard at all (having a barnyard and 
all).  But what I do get is leather, or more particular, hidey top 
grain, leather.  I used to work with leather, and there is this 
flavor that gets in your mouth at the back of your tongue (just at 
the edges) and THAT is the aftertaste I get.  Mind you - that is fine 
by me.  But it's not that more "calm" leather of some of the African 
coffees.  This thing makes me think of the first time I had homeroast 
- it's that radical of a departure from what we normally drink.
And yes, Tom, it does taste of a different species.  It too bold and 
different to be anything else.  The ONLY down side I have on it so 
far is that I have a lingering aftertaste (to go with the hideyness) 
of an artificial sweetener (which I don't use).  Very odd that.  Now 
that I have tasted a third species, I want to taste different 
varietals of that species.  And DP vs WP. And different altitudes. 
and and and.  I my mind it sums it up - this is a wild forest coffee 
with all the stereotypical images that come along.  I don't know if I 
could or even would want to have this every day (heck I don't want 
the same coffee every day anyway), but I do want to try more.
Tom - do you have an idea how long this is going to last based on the 
press here and how much you purchases?  Is the 1 lb limit for all 
time or per order (I am thinking of a friend I roast for, but I order 
his coffee, he doesn't).
Off to my 2nd cup.  Thanks again Les for the pot's worth sample.
At 15:19 9/28/2007, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

13) From: DJ Garcia
OK Les, I'll have to have one after lunch - I'll report back :-).

14) From: Les
Thanks for the good report Alchemist John.  Well I pulled shots this
morning.  I wasn't sure what was going to happen when I pulled the first
one.  Is the grind right?  Is the tamp right?  What is right for something
that has its own rules?  So, I set the Mazzer on the notch for my starting
point with all new coffees.  I surfed the Expobar to the 205-206 range as
this is where most single origin tastes the best.  I loaded and locked my
triple basket.  I hit the button for 8 second preinfusion and 22 second
pull.  Ah no channeling.  coffee starts flowing nice and thick.  Wow!  90
percent crema.  Dr. Crema strikes again!  Blueberry aroma fills the
kitchen!  I make a Cappo for Becky.  She has to leave, so the only comment
was, "It is really good."  So, I was going to just pull a double, but
decided to go for it all.  Load and lock for a ristretto.  I pulled a syrupy
1.5 oz ultra thick ristretto at the same temperature.  First sip was smooth
blueberry with hints of chocolate and leather.  The fruit was so complex I
can't put words on it.  There was absolutely no Bite!  Did I mention it was
Aftertaste was very sweet with a lingering of tobacco.  The Cappo I had
after breakfast was stunning.  Blueberry laced coffee.  The milk tamed the
leather, and brought out some nice sweetness and a bit of currant, very
sweet and malty.  I finished my coffee with a nice double shot.  I would
have to say the double was the best.  The whole cornucopia of flavors in a
nice balance.  Tom, can you get more of this stuff?  I agree with Alchemist,
I want to try other sources of this coffee.  This really is a 3rd variation
of what we know as coffee.  Like Alchemist, I don't think I would want it
every day.  I enjoyed a very nice day of the new "West Side" Columbia
yesterday.  That to me is much more of an everyday coffee.  However, like
Alchemist, I don't want the same every day.  I wouldn't mind having
something like this once a quarter.
On 9/29/07, DJ Garcia  wrote:

15) From: miKe mcKoffee
Thanks Tom for continually staying on Koffee's Kutting edge. And thanks =
those who've been posting reviews of this totally new to the market
Like Joseph I've been limiting any purchases with 111% focus on opening =
Roastery Café. Therefore have had a 100% moratorium on any personal =
greens purchases for a few months. So with very heavy heart had to pass =
even the CR & Guat' Gesha offerings. But it finally dawned on me that
exploring the Liberica varietal isn't a luxury but rather a business
necessity and as such a legitimate business educational expense. My =
SM order in 7 year history with them for a whopping 1# total order has =
placed. (Did order only 1# greens once before back in '01 or '02 (Kopi
Luwak) but it wasn't from SM:-)
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I =
first not know. And in knowing know I know not. Each Personal =
found exploring the many divergent foot steps of Those who have gone =
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

16) From: Rick Copple
Alchemist John wrote:
Sounds like what I experienced. Drinking the full city roast this 
morning. The "wildness" is toned down, maybe where someone wants to take 
it if they don't want it blasting away at their palate. Still, even 
here, the wild blueberry flavor mixed with the leather/hide and tobacco 
is strong and good. Still very bold, just not as sharp and edgy as the 
city roast I had last night. The little longer rest might have something 
to do with that as well.
I'll be roasting the rest today on the wok. We'll see what differences I 
experience there. Still, a very good cup of coffee, and smooth. Like 
John and Les, not your everyday coffee, but a striking change of pace 
for sure.
Rick Copple

17) From: DJ Garcia
Oh, sure miKe. Business decision my Anohki :-). But hey, desperate
situations call for desperate solutions ... and a wise decision it was.
I had my first triple-shot cap after lunch, 1 day 16 hours rest, and all =
could say was WOWIE ZOWIE! I've never had anything quite this intense,
though I'm probably showing my lack of experience here. Sure, intense
blueberries, but for me also an intense cherry flavor, like sucking on a
cherry Lifesaver (do they even still make those?). Or maybe that's the
huckleberry, which I've never had and so cannot identify.
A pity this is so scarce ...

18) From: Rick Copple
I should add, based upon further observation and tasting, that I think 
the full city roast didn't so much tone down the blueberry as much as 
raise the tobacco/leather flavors higher, thus dominating more than in 
the city roast. Probably creates a more balanced cup of the flavors, but 
doesn't let the blueberry shine as much.
Still, a very good cup.
Roasted the rest this afternoon in the wok. Was a little difficult in 
that the wok tends to stretch out first crack and sometimes it is harder 
to tell when it has stopped. And I think I may have started it out too 
slow. So, I roasted it for about 22 minutes and am not sure what I got 
it to. Probably know more when I taste it. But, the color says "city" 
yet I'm not sure whether to trust that since the popper's full city 
roast looked like city. So I may have a full city, though I was still 
getting some first cracks here and there. We'll see, as the color may be 
different in the wok.
I also roasted some of the Indian "Tree-dried" coffee. Bigger beans, and 
the interesting thing about them as I roasted a pound, the coffee turned 
a near white about 6-7 minutes into the roast. Usually it goes from 
green to a tan/yellow and then the roasted colors. This one went to a 
white, and then for a bit before heading into roasting colors, the 
yellow appeared. Don't know if that is the result of the processing or 
the bean, but hadn't seen that before. Will get to try some of that 
soon. Yum, yum!
Rick Copple

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