HomeRoast Digest


Topic: Last Impression of India Anohki Liberica (35 msgs / 949 lines)
1) From: Les
Unless Tom opens the limit up, this is my last brew of Liberica. The
blueberry has been replaced by an incredible licorice flavor!  This
flavor descends into a very nice dark cherry-currant followed by
complex coffee and a hint of chocolate.  The tobacco is gone, replaced
by a very sweet root beer.  This is 8 days out and it is still
exploding with flavor, but oh! has it shifted to the smooth and
sophisticated!  In some ways it seems almost too sweet.  If I had
another pound, I would roast it slightly darker.  I took it to the
light side of city to get as much of the varietal flavor as possible.
If I roasted it again I would go more city leaning toward full city,
but  I would not take this one into second crack at all!  The leather
and tobacco are there in just a hint now as it cools, and the
chocolate is a bit stronger in the cooler cup.  I really think every
homeroaster should experience this coffee.  It isn't out the the butt
of an animal, it is a different varietal!  Very unique!  Thank you
Sweet Marias for risking something out of the ordinary for us.  If it
is moving slow, let us know if we can order another pound by changing
it to one pound per order.
Les

2) From: Jim Gundlach
I finished up my first half pound of the Anohki this morning.  It  
only made it to day six but I still have half a pound of green to  
roast later.  It was making some changes but it had not gotten to the  
new flavors Les describes here.  The blueberry was less pronounced  
but clearly still there.  I clearly had none of that set of flavors  
that led Tom to suggest "barnyard" left.  It is smooth, but not  
balanced.  If Tom opens it up to a pound per order, I'll order it and  
fill up another Harvey order with eleven more pounds of greens.  I'll  
be risking the spouse complaint about the size of my stash but I'll  
just lie a bit and said I had to do it to get another pound of the  
blueberry stuff.
       pecan jim
On Oct 4, 2007, at 8:32 AM, Les wrote:
<Snip>

3) From: W. Simon
Hi Les,
That licorice flavor you mention comes from a spice called anise.  There is
a community about 20 miles north of me that has a strong German heritage.
You can find a homemade treat known as pepper nuts in some of the stores.
These tasty little treats have a mild anise or licorice flavor.  I bet they
would go great with this coffee.
Wes
On 10/4/07, Les  wrote:
<Snip>

4) From: Alchemist John
Wes, I get the drift of what you are saying, but the licorice flavor 
in this coffee no more comes from anise than the chocolate flavors 
come from chocolate or the blueberry comes from blueberries.  Unless 
you are implying (which I don't think you are) Tom is artificially 
flavoring his beans.  And if that is the case, please don't tell me 
where the barnyard flavors are coming from ;)
At 07:00 10/4/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: scott miller
I just finished roasting my pound of Anohki a few minutes ago.
Stopped the roast about 30 seconds after the last snaps of 1st crack and the
blueberry aroma was overwhelming.
I've been following the notes that have been posted and look forward to my
own experience with this one.
Thanks to all for sharing their information on this unique bean.
cheers,
Scott
On 10/4/07, Les  wrote:
<Snip>

6) From: W. Simon
I wasn't saying that licorice flavor in coffee comes from anise.  But
rather, the flavor Les describes as licorice flavor is anise when found in
food or candy..
On 10/4/07, Alchemist John  wrote:
<Snip>

7) From: Floyd Lozano
You didn't know there were civets in India?  ;)
-F
On 10/4/07, Alchemist John  wrote:
<Snip>

8) From: Tom & Maria - Sweet Maria's Coffee
So Les, do you think all my warnings about Barnyard flavors were 
appropriate. Frankly, I agree with you, the coffee has become much 
sweeter than I initially thought. These controversial "off/odd" 
animal aspects are primarily in the aroma, and fade as the coffee 
rests. I think maybe I was being a bit overcautiosu and scaring off 
some people with the way I described these aspects, but I wanted to 
make sure nobody bought it expecting a "clean" cup - it is still a 
coffee for the adventureous.
By the way, the limit is 1 lb per order, so ensure we don't get 
anyone buying like 5 lbs at a time ... but we do have enough to last 
a couple  months, I do believe. I think we will have it through 
thanksgiving.
tom
<Snip>
--
                   "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

9) From: Dave Kvindlog
SPEW ALERT!!!
I'm laughing so hard, I have tears in my eyes!  Particularly after Les'
comment: "It isn't out the the butt
of an animal, it is a different varietal! "
ROTFL,
Dave
On 10/4/07, Alchemist John  wrote:
<Snip>

10) From: Les
I think the warnings were good.  Especially since from a list perspective we
have a lot of new roasters in the last 6 months.  Having roasted the Colombia
Choco - El Carmen del Atrato as my other coffee  to enjoy, there was a
considerable contrast between the two cups.  The other coffee I had roasted
was a city roast of the Misty Valley.  That tasted very tame next to the
Liberica. I think that should give a little perspective on how wild the
Liberica is.   I never really tasted the Barnyard flavors.  Roasting smells
were different than anything I have ever experienced.    I did get a lot of
leather early on.  When I roast it again, I am going to let it rest 5-6 days
before I even start enjoying it.  I am also going to do some post roast
blending for some blending fun!  I was blown away by the anise flavor this
morning.  I was expecting Blueberry.  You may have scared some folks away,
but if they have been following the threads on the coffee, and are
adventuresome, they will give it a try.  It is an amazing coffee.  I gave
Alchemist John enough for one pot of coffee and it amazed him.  It takes a
lot to amaze Alchemist John.  Thank you for clarifying the one pound limit.
Les
On 10/4/07, Tom & Maria - Sweet Maria's Coffee 
wrote:
<Snip>

11) From: Jim Gundlach
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On Oct 4, 2007, at 12:41 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
In response, I have put in my most diverse order ever:
<Snip>
Since I am now retired, I am going to spend more time and attention  
so I can get to know and remember the coffees I drink  better so am  
going to play with a bit more variety for a while.
      pecan jim
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On Oct 4, 2007, at =
12:41 PM, Tom & Maria - Sweet Maria's Coffee wrote:

By the way, the limit is 1 = lb per order,

In response, I have = put in my most diverse order ever:
Code           Name            =                         Quantity     = Price/Ea.         Total1060a          = India Anohki Coffee (Liberica) -1 lb           1        = $17.40        $17.401007g    =       Guatemala Acatenango - Buena Vista Gesha -1 lb       = 1        $13.20        $13.201063-2         India Mallali Estate = "Tree-Dried Natural" -2 lbs       1        $11.59     =   $11.591048-2         Kenya = Nyeri - Ruiruiru Peaberry -2 lbs         1        = $11.02        $11.021014c    =       Nicaragua Cup of Excellence - La Esperanza -1 lb       = 1         $9.80         $9.801061           Indian Monsooned Malabar = "Elephant" -1 lb       1         $5.40         = $5.401065           Java = Monsooned Arabica -1 lb                   1       =   $4.50         $4.501002     =       Costa Rica Tarrazu -La Minita -1 lb            1 =         $6.80         $6.801007a  =         Guatemala Antigua Finca Retana Yellow Bourbon -1 lb   =     1         $6.90         $6.901028           Colombia Supremo 15943 -1 = lb                   1         $4.35      =   $4.35          Shipping: = USPS Priority Mail Flat-Rate Box-Max.12 Lbs.GreenCoffee!:         = $9.85                =                                     =               Sales Tax:         $0.00             =                                     =                       Total:       = $100.81
Since I am now retired, I = am going to spend more time and attention so I can get to know and = remember the coffees I drink  better so am going to play with a bit = more variety for a while.     pecan = jim = --Apple-Mail-6-616474101--

12) From: Floyd Lozano
I will be placing a very similar order, I have just been holding out until
the IMV arrives (crosses fingers)
-F
On 10/4/07, Jim Gundlach  wrote:
<Snip>

13) From: Floyd Lozano
Um... i will be placing my order VERY shortly!!
-F
On 10/4/07, Floyd Lozano  wrote:
<Snip>

14) From: Rich
Well, If you belive the USPS Domstic Mail Manual it does.  Hawaii is zone 8, that is a domestic zone, 
not international.  Priority mail as a service does hav a 70 pound max weight limit and the Flat Rate 
box is a subset of Priority mail.
 1.5.1 Flat-Rate BoxesRate and Eligibility
Each USPS-produced Priority Mail flat-rate box is charged $8.95, regardless of the actual weight of the 
piece or its destination. Only USPS-produced flat-rate boxes are eligible for the flat-rate box rate. 
--Original Message Text---
From: Chris Hardenbrook
Date: Thu, 4 Oct 2007 10:38:45 -1000 (GMT-10:00)
body{font-family: Geneva,Arial,Helvetica,sans-serif;font-size:9pt;background-color: #ffffff;color: black;} 
I wish flat-rate applied to Hawai'i. Waaaaa!  There are disadvantages to living farther from 
"civilization" than anyone else on the planet! 
Chris in Hilo

15) From: Mike Chester
This is a multi-part message in MIME format.
Chris,
I have received flat rate packages from Hawaii.  I live in Michigan and =
they actually get here faster than those sent from California.  
Mike Chester

16) From: David Martin
To give an alternate perspective, my impression of the liberica, so
far, is mixed.  I roasted a few ounces on Monday evening, tried a cup
Wednesday AM, and I have to say that the 'barnyard' flavor competed
with blueberry for dominance, with chocolate being a notable
contender. Unfortunately, when our children were very young, we fed
them a lot of blueberries, so to me the coffee sort of reminded me of
a diaper pail. :-(
That said, if the 'barnyard' flavor subsides, it could be really
amazing. I decided to wait 3 or 4 days before brewing another cup, in
the hope that it will improve, so we'll see. At this point I'm not
sure whether (1) it just needed more rest; (2) I need to move on to a
better roasting and/or brewing system, or (3) I'm just hypersensitive
to that musty 'barnyard' flavor.
I'm hoping it's #1, but time will tell. I'll post an update.
-Dave

17) From: JoAnne Phillips
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The proper name is Pfeffernusse - they are WONDERFUL and a  
traditional Christmas cookie in German households.  Also in the  
Pennsylvania Dutch homes in the Lancaster area of PA where I come  
from.  Very OT - sorry, I just couldn't resist.  :^)  They would  
definitely go with a good cup of coffee.  JoAnne
On Oct 4, 2007, at 7:00 AM, W. Simon wrote:
Hi Les,
That licorice flavor you mention comes from a spice called anise.   
There is a community about 20 miles north of me that has a strong  
German heritage.  You can find a homemade treat known as pepper nuts  
in some of the stores.  These tasty little treats have a mild anise  
or licorice flavor.  I bet they would go great with this coffee.
Wes
On 10/4/07, Les  wrote:
Unless Tom opens the limit up, this is my last brew of Liberica. The
blueberry has been replaced by an incredible licorice flavor!  This
flavor descends into a very nice dark cherry-currant followed by
complex coffee and a hint of chocolate.  The tobacco is gone, replaced
by a very sweet root beer.  This is 8 days out and it is still
exploding with flavor, but oh! has it shifted to the smooth and
sophisticated!  In some ways it seems almost too sweet.  If I had
another pound, I would roast it slightly darker.  I took it to the
light side of city to get as much of the varietal flavor as possible.
If I roasted it again I would go more city leaning toward full city,
but  I would not take this one into second crack at all!  The leather
and tobacco are there in just a hint now as it cools, and the
chocolate is a bit stronger in the cooler cup.  I really think every
homeroaster should experience this coffee.  It isn't out the the butt
of an animal, it is a different varietal!  Very unique!  Thank you
Sweet Marias for risking something out of the ordinary for us.  If it
is moving slow, let us know if we can order another pound by changing
it to one pound per order.
Les

18) From: Rick Copple
Like Less, I don't think I ever tasted "barnyard" but did smell 
something that could be attributed to that, especially just first 
opening the bag and smelling the green beans. Somewhat while roasting as 
well.
As my final update, unfortunately, forgetting my usual half-pound 
settings (its been a while since I did half-pound and I was trying out 
the preheating bean think, which may have been a mistake at this point), 
I took the rest of this too slow. To give an idea, I think I reached a 
roast right around the edge of cinnamon and city in about 22 minutes. 
The flavor after brewing isn't bad, its just much more muted than it was 
in the popper. The blueberry is there, but its hiding behind the 
leathery/hidey/ansine taste, which itself isn't overpowering. So, 
unfortunately, I blew that one. It's drinkable, but not nearly as 
exciting. ;)
-- 
Rick Copplehttp://www.rlcopple.com/

19) From: Alchemist John
Indeed.  It does take a lot.  On that note, I am curious if any other 
coffee (or what coffee's) have amazed you.  Not just, "this is good" 
but knocked your socks off, reset your paradigm for coffee kind of coffee.
For me, I have 4, but the Liberica takes top billing by probably an 
order of magnitude.
1)  Anoki Liberica
2)  IMV '06
3)  Aged Sumatra '02 (I think)
4)  Mohka Ismali '04
I have my Anoki in right now and resting.  But while thinking this 
question through (top blow your socks off coffees) I roasted up of 
the current Aged Sumatra and have currently drinking a 50% IMV, 40 
Aged Sumatra, 10% Anoki.  WOW.  It is stunning how the Anoki still 
shines through.  Talk about battling flavors - Blueberry & dried 
huckleberry chocolate Zombie coffee.  I did it that was because I 
thought of it as the "other, other" alternative varietal and wanted 
to play with blending.  I know the rule of thumb for robusta tends to 
be in the 10% mark, so I started there.  I wish I could afford to 
have enough Anoki to make a whole slew of espresso blends with it as 
the highlight accent.  Can you imagine Puro Scuro or Liquid Amber or 
Monkey Blend with Anoki?
At 11:49 10/4/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

20) From: Justin Marquez
Well... it lasted long enough for me to get an order in just before we head
home:
Ethiopia Organic Idido Misty Valley DP
Ethiopia Harar Horse -Lot 14659
Guatemala Acatenango - Buena Vista Gesha
*India Anohki Coffee (Liberica) -1 lb*
Kenya Auction Lot Peaberry WP Decaf
See what "you people" have done to me... I have broken my price-per-pound
rule just because of your ravings!  It's ALL your fault.  (That's the lie I
told an' I'm stickin' to it.)  [heheh  SWMBO has developed a taste for
Gehsa, so I'm cool...]
Note the others, too... should be a fun weekend next week!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 10/6/07, Alchemist John  wrote:
<Snip>
--

21) From: David Martin
As a followup: I tried this coffee again after 5 days rest and it was
much improved - 'barnyard' was still noticeable, but not dominant like
it was after only 30 hours.
On 10/4/07, David Martin  wrote:
<Snip>

22) From: Floyd Lozano
Here are my impressions on this coffee.
I roasted it and was immediately taken with the unique smells.  After a few
minutes, I realized they were not entirely pleasant.  They are pretty much
what Tom described.  My wife, upon smelling the final product, roasted to a
FC+, wrinkled up her nose and refused a post-roast much.  She cautioned me
to not try this coffee early and wait the full recommended 5 days someone
mentioned on list.  I of course did not listen, and tried on 18 hours rest.
The coffee is indeed intense, with the wild semi-blueberry flavors, but
something more aggressive and somewhat unpleasant in the cup.  I was
reminded somewhat of licorice (which I do not like) and there is a very
gamey hidey flavor to the coffee.  So I figured I would let this rest and
smooth out.
Sadly, for me, this never happened.  I have been living in constant fear of
this coffee, and ony today, when I forgot my usual thermos at home, did I
dare run this through my Zass turkish at the coarsest grind.  So I did that,
and the dry aromatics remind me of freshly turned forest soil, a note of
decomposition.  I did a pourover with melitta paper filters.  The wild
blueberry / huckleberry notes were only a suggestion, a fleeting glance.
The predominant flavors were reminiscient of polyurethane and shoe polish.
This cup, to me, is undrinkable.  I don't know if I hosed the roast, which I
very well may have done, but the analogy that keeps coming to mind is that
this coffee is not simply aggressive, but is an assault on the palate.  It's
the taste equivalent of a mugging and a beating.  I wish I could find the
great flavors others on the list found.  But for me, that never
materialized.  I kept a cup to cool to see if the flavor improved (it did
not) and instead brewed up some Guat San Jose Ocana I found in my desk
drawer (for just such emergencies!)
I am glad I tried the coffee though, and would even try another Liberica in
the future, and would even try this one again if someone roasted it for me
(nowhere near a pound though) but I think I have had enough of this coffee
for now!
-F
On 10/7/07, David Martin  wrote:
<Snip>

23) From: Les
Floyd,
What kind of roaster do you have?  I am curious, because I do know that
there is a difference between air and drum roasting.  Maybe there is a big
difference in the Liberica.  I had wild but excellent flavor out of my
batch.  I roasted mine to a city roast leaning a bit to the light side.
Maybe that is a difference too.
Les
On 10/18/07, Floyd Lozano  wrote:
<Snip>

24) From: Brett Mason
Tomorrow will be a pot of this coffee, rested 5 days, from my dear friend
Dave (and Beth of course)...  FC, almost FC+, at 5 days...  we'll see...
Now I am not the guy who likes Harrars, for the same scary reason.
Monsooned hasn't worked so well for me either....
Tomorrow...
Brett
On 10/18/07, Floyd Lozano  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

25) From: Kris McN
We finished our first roast of the Liberica a couple of days ago.  I took it
to FC using the HG/BrM.  Intense, sometimes overwhelming, compelling, and
wild, wild, wild! at every step, from roasting through 7 days rest.  After
the first cup, I added another pound to an order I was already placing,
though I'm not in a huge hurry to roast it up immediately.   Les nailed it
with "huckleberry", which is a wild blueberry, which is this cup of coffee.
As for the barnyard - someone else nailed it (sorry, I can't remember who)
as "blueberry baby poop".  We have a 3 year old and we live in Western
Oregon (which means we have blueberries growing in our yard, we live 3
minutes from a u-pick blueberry farm, and we pick huckleberries on hikes in
the coastal range all the time - we are intimately familiar with that
smell), and blueberry baby poop is exactly what I smelled during roast and
in the dry grounds, also over the coarse of many days rest.  Fortunately, I
didn't find this smell to translate into the cup.  Sometimes the cup flavors
were so wild and intense as to be borderline unpleasant, but also completely
compelling.  I really looked forward to a cup each morning, and whatever
other bean we'd drink afterward would seem a bit drab in comparison at first
until I readjusted to the more subtle.   Subtle is not Liberica's middle
name, to be sure.  I can really see how a small percentage of this bean
would liven up an espresso blend.
I'm so glad Tom made the effort to get some in for us to try.
Kris McN

26) From: Floyd Lozano
I don't recall the specifics of my roast on this - I use the RK drum,
shooting for 11-12 min to first crack, which takes about 3 min from the
first pop of first to the last pop of first to complete, then another couple
minutes to coast up to the edge of 2nd, and when i hear the first pop of
2nd, I pull it (when I am shooting for the darker roasts.  For Panamas and
Ethiopia, I try to extend the time prior to 2nd but try to pull before i
hear the first crack of 2nd crack)
I wish I had only roasted 1/2 so I could try again - the positive responses
I have heard tell me that a good roast flavor is possible out of this, but I
can tell you with a certainty that I didn't find it.  I don't find myself
particularly picky, and by no means a supertaster, but this was over the top
in a not good to me kind of way.
In fact, I'd be willing to buy another lb if you roasted it for me!  If it's
still around next time you get your next SM order, buy a lb.  Roast it the
way you like and keep half, send me half, and I'll paypal you the cost for
the lb plus the flat rate to me ;)  That way, if I still don't like it, only
half is wasted on me!
-F
On 10/18/07, Les  wrote:
<Snip>

27) From: David Martin
I was hoping that the fast roast times of my FR8 had something to do
with the overwhelming nature of the less-than-desirable flavors; but
if you had similar results with a drum, it sort of invalidates that
theory.
I wonder: could it be that there's a lot of variation in the beans themselves?
-Dave
On 10/18/07, Floyd Lozano  wrote:
<Snip>

28) From: Justin Marquez
My wife said her first impression of 24-hr rested Liberica was "Oh no! The
sewer line has backed up into the garbage disposal!".  I am hoping for
better now with 4 more days rest. It may not be the coffee for us.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 10/18/07, David Martin  wrote:
<Snip>
--

29) From: Rick Copple
David Martin wrote:
<Snip>
I roasted the first batches in my popcorn popper, which is very fast, at 
around 4 minutes to a full city. I think I hit the first one at city+ 
and the second run through it at full city. Both were wild and full of 
huckleberry flavor, though there were some of the other flavors in 
there, and it was very bold and intense.
Then I did a wok roast on the second half of pound, which would have 
been closer to a drum roast experience, but didn't do it right, taking 
way too long to get it roasted, so I think I baked much of the flavor 
right out. Interestingly enough, though, when I grind those beans, the 
huckleberry flavor is intense, but when brewed, everything is muted and 
it taste more like the licorice with slight hints of huckleberry. And 
I'm not one for licorice either. It was drinkable, but finally I decided 
I didn't want just drinkable. So I've moved on, lamenting my lapse in 
how to roast a half pound in the wok. I knew, but somehow it had been so 
long I forgot. The bean suffered for it.
-- 
Rick Copple

30) From: Brett Mason
Today was the day!
Ground and brewed final pot of the Barnyard Brew... FC, Cory ground, Clarity
Brewed, and I was THERE!
WHERE?
In the nursery.  Took me back to the foul smell 0of diapers in need.  But I
am a tough guy!
Proceeded to pour, and sip.  Kept a couple minutes between sips to see how
the flavor developed...
OMG - what the heck am I doing?  Poured the crud down the drain, washed all
parts touched, and brewed a pot of Colombian!
Life is too short to drink what you don't like!
I am glad I tried it!  Where's Mikey, he'll  anything...  (Life
Cereal)
Brett
On 10/18/07, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

31) From: Les
I think you guys must have roasted it too dark.  I didn't have that
experience with a city leaning to light city roast.  Alchemist John was over
yesterday and he was talking to my daughter about the liberica, and he said
he enjoyed it too.  I think he went to a nice city roast.  Maybe Full City
is just too dark.   This isn't a faint of heart coffee, there are shouts not
nuances of flavor.  I never had the barnyard or the diaper flavors.  I grew
up on a farm in the summers and lived in rural Wisconsin for 5 years, I know
barnyard.  I changed my kids diapers, and I know diapers.  I experienced
wild blueberry that went to intense anise at 5 days with a cornucopia of
fruit and a tobacco fine leather finish.  I am sorry Brett and Floyd for
having such a bad experience with this coffee.
Les
On 10/19/07, Brett Mason  wrote:
<Snip>

32) From: Kris McN
You could be right, Les.  I looked back at my roast notes and I actually
took it to a City+ (not FC like I said in my original post) using the
HG/BrM.  Total roast time 8:30.  Like I said, there was definite blueberry
poop smells during roasting and in the dry grounds, but that never
translated into the cup.  Both my husband and I enjoyed it over the course
of 7 days, though it's a very intense and crazy cup!
Kris McN

33) From: Clay Spence
For me the poop part was somewhat subtle but definitely there. The
blueberry is very strong. This was trying it after about 12 hours
rest, so maybe the peculiar smell will fade with a couple more days
rest.
By the way, this roasted a little funny in my iRoast1. I roast by
temperature, and this seemed to go through first crack and get up to
435 (what I expect for city+) very quickly. It also looks very light
for that temperature. Has anyone else noticed this? (Sorry if it's
been mentioned and I missed it.)
Clay
On 10/19/07, Kris McN  wrote:
<Snip>

34) From: Brett Mason
I honor of the India Anohki, I am currently brewing a Cory Vacpot, of Decaf
Mexico Chiapas, ground in my Zass knee mill...
Hate the Anohki, but on that fine note decided to drink something
incredible!
Cheers, and congrats to those of you who can swallow the Inda
Anohkkkkkkki....
B
On 10/23/07, Clay Spence  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

35) From: Kris McN
Yes, I found the finished roast to be very light, and also very uneven
looking.
Kris McN
<Snip>


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