I was motivated today to do a bit of cleaning (don't ask me why, I
hosted and cleaned up after four parties in five days, ending yesterday,
all at other people's homes) so I went through the greens stash. In the
process I found several "that's not a batch" bags. Each bean is great
by itself but my roasting/tasting notes aren't helping me much in
deciding how to blend this stuff up so I can use it.
So I'm hoping the Coffee Collective might have some ideas. Comments are
from my notes, not Tom's cupnotes.
1. Nicaragua FTO Esteli Miraflor. FC, fruity-sweet with an undertone
of bittersweet choc
2. Brazil Cachoeira da Grama Yellow Bourbon. FC+, round, carmel and a
hint of choc
3. Java Government Estate Pancoer. FC-, spicy, "brown", peanuts(?)
4. Yemen Mokha Haimi. FC+, funky, spicy, curry(?)
5. Colombia Narino San Lorenzo. FC, light and sweet
6. Costa Rica Dota Tarrazu Conquistador. FC+, carmel and fruit
7. Guat. Fraijanes Finca Aqua Tibia - FC, fruity, spicy, hint of choc
There's always the "dump it in a jar and shake it up" option but I
suspect that will net me some pretty odd results.