HomeRoast Digest


Topic: Comparing Finca San Jos Ocaa vs. "Blue Quetzal" Bourbon (71 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
I think there is some year to year difference and I remember Blue 
Quetzal being a smaller screen, whereas San Jose Ocana is a bit 
larger. If you watch them roast, there is this amazing similarity 
that I rarely see (well, only with the most dense coffees), that the 
seed does not enlarge or puff at 1st crack, remains very tightly 
"clenched", ie the crease does not open, and does to form 
micro-fissures at the ends. It has a very specific look in the 
roaster, which was part of my sleuthing that led to the discovery 
that Blue Quetzal was basically the "brand" of a middleman who the 
farmer had sold the coffee to. I think it is a bit less potent than 
the previous crop, which sometimes happens when there is more rain: 
larger coffee, a bit less intensity. I see it also in the PNG lots 
this year.
Anyway, the ideal roast for SJO is to stop it before it forms an even 
surface color or texture - it should still have dark creases in it 
(when viewed under a strong light). It doesn't look as pretty but the 
cup has all the high tones at that point (City to City+). Erroring on 
the lighter side with this coffee can pay off ... and if it tastes 
too odd at first, try resting an additional 2-3 days. It really 
blossoms at that point.
Tom
Morning everyone....
I was curious of some of you who have been around a while could 
comment on a comparison of two coffees.  They are actually the same 
coffee but a difference of year to year.
The person who got me into home roasting, originally bought 2 lbs of 
the "Blue Quetzal" Bourbon which SM offered and adored it, so much to 
the fact that he bought 20 lbs, of the Finca San José Ocaña.  To 
which he has found lack luster in comparison, with no real "pop" to 
the flavor of the coffee. 
He sent about lb and a half my way so I could see what I could do 
with it.  Now I have read the reviews of both beans and seem very 
similar, however last night while roasting, the Finca San Jose, I 
really didn't pick up to many notes in the scent of the coffee that I 
am used to from the SM coffees.  Usually a trait that I think on and 
go, well... something here is just missing.  During the roast, I got 
none of the raisin, clove or spice hints...
We both use similar roasters, I have the Nesco, he has the Z&D 
version.  He has tried from 19 min which is city roast on his 
machine, up though 24, and hasn't hit the spot yet he has been 
looking for... From the scent of the roast last night, I did some to 
a city + and I don't think I hit it either.
Any advise?
Oh what is a good rest time on this particular coffee?
~Jason
--
                   "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


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