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Topic: Oaxaca Coffee WAS>>> Saturday Morning Cup (2 msgs / 42 lines)
1) From: Oaxaca Charlie
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  For a minute there I thought that maybe Tom had some new Oaxacan in stock. Do you still have Oax. greens from last year? I spent feb and march visiting coffee farms in Oaxaca. I came across the best quality greens ever (!), but the crop was very light, due to a hurricane force wind storm in late december that lasted for two days and nights. It blew not only beans, but even the leaves off trees during peak harvest, as well as blowing full drying patios of parchment beans back into the forest. 
 I managed to get a few kilos of very high grown 100% Bourbon from the Juquila area that I rated (cupping)  at 90 points+, but the finca is selling the entire crop roasted by them-no way for Tom to get any sacks, and some extra high grown Typica from near Putla that was almost as great. That might be available through one smaller US specialty importer with direct ties to the Fair Trade coop that grew it.  When it was clear how much wide spread damage the wind storm did, and then the coffee futures market went way up as well, middlemen (coyotes) swarmed the hills buying every grain of parchment coffee, barely dry, and paying the growers more than they've been paid in many years. Quality didn't matter much, with so little quantity available.  The coffee was then shopped around to all the exporters for the best mark up. There will be even more mixing of regional variety and quality than usual this year to fill contracts to foreign importers. I hope that Tom can find the right
 source this year, it won't be easy cupping through all the big importers' lots looking for unblended primo-not that it ever is.
  Charlie
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2) From: Dennis & Marjorie True
hey Charlie,
    I got 20# last year because 2 years ago I only got 1# and I loved it 
so as soon as I saw no BUG last year I jumped and got the big bag.  I 
have been blending it in some of my other roasts but I tried an 
experiment I pulled the roast during first and let the roast coast to 
the end of  first before turning on the fan of the cooler (the same way 
I do my IMV for the berries).  One thing I did notice is that the Oax 
comes out a bit more uneven then I would have thought. 
    Thanks for the Great Info I will make sure and hang on to my Oax as 
long as I can knowing that it might be a weak year for more.  I knew 
this was a great coffee but I had no idea about the difference between 
FC and a True City.
Dennis
Oaxaca Charlie wrote:
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