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Topic: Tom true to Form (17 msgs / 297 lines)
1) From: Les
Have you been over to the offering sheet?  I don't think I have ever seen so
few centrals, and no Costa Rican coffee!  It sure is nice to know that we
have a broker who sticks to his principles and only offers us high quality
cupped coffee.  It may not be the best business decision, but it sure give
me peace of mind knowing that when I order I am getting the best.  Who in
their right mind would offfer 3 Yemen coffees?  This are funky rustic
coffees that don't appeal to the masses.  Oh and from what I can tell there
are more Yemens on the way!  The only thing I can say is THANKS TOM.  I also
want to thank the list for being afraid of the India Anohki Coffee
(Liberica).  It has lasted much longer than Tom anticipated.  I now have 4
precious pounds in the stash, and it will move to six with my next order.  I
have found it interesting that nobody has taken me up on my offer to roast
their two pounds for the price of me keeping a half pound.  If you are
afraid of roasting it, I have a wonderful profile down and if you have Tom
ship it directly to me, I will roast and send you one and a half pounds
(green weight) in foil valve bags for the cost of a half a pound of your
beans.  So one final thanks to Tom, because of your unwillingness to
compromise, my stash is finally getting under control before the new crop of
Centrals hits the list.
Les
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2) From: Bill
Viva Tom!  I hope that the trip to Guatemala is wonderful!  I agree, he runs
an amazing business centered around quality and no compromise.  What a joy
he provides us every morning.
and Les, I haven't taken you up on the offer because I'm gonna roast it
myself.  I'm pretty excited about that, too... but still, I appreciate the
offer.
Thanks Tom
bill
On Fri, Apr 18, 2008 at 9:00 AM, Les  wrote:
<Snip>
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3) From: Paul Helbert
Yes! But not only Tom. The whole staff at Sweet Maria's seems to be
obsessed with giving excellent service. I have seen a couple of
glitches in my orders over time (but not many) and in each case things
were put right quickly and without question or compromise. Even while
the cat's away!
Thanks again to the whole crew.
On Fri, Apr 18, 2008 at 11:13 AM, Bill  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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4) From: Brian Kamnetz
IOn Fri, Apr 18, 2008 at 11:13 AM, Bill  wrote:
<Snip>
 love the story about Tom operating a coffee shop in Ohio and refusing
to put out milk!
Brian
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5) From: Seth Grandeau
Allow me to take this compliment one further.  *I've* made glitches in
*my*order and the crew at SMs has done the right things for me and
shipped my
order without delay.
Big thanks to the crew at SM!
On 4/18/08, Paul Helbert  wrote:
<Snip>
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6) From: Bill
Hadn't heard that story, Brian.  Someplace online to hear/read it, or
someone who wants to tell it... unless of course you just told it!  but any
more details?...
On Fri, Apr 18, 2008 at 11:24 AM, Brian Kamnetz  wrote:
<Snip>
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7) From: Brian Kamnetz
Bill,
I'm sure I heard the story here on the list, along with some others
that were hilarious (Tom hiding behind the desk for some reason, while
a customer, peering through the window of the shop, says, "I can see
you...."). The stories illustrated why Tom migrated from the coffee
shop business to the green coffee business. But I fear I may already
have told you 1.5 of what I know.
Brian
On 4/18/08, Bill  wrote:
<Snip>
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8) From: Bill
1.5%????  Well dang it brian, I want the other 98.5% as well!!!  So fess
up!!! ha ha ha.  Alright, well I've only been on the list for like 9 months,
so I haven't heard any good stories... I'm sure us noobs would love some!
bill
On Fri, Apr 18, 2008 at 2:45 PM, Brian Kamnetz  wrote:
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9) From: Brian Kamnetz
Bill,
I meant to say that I feared I had told you 150% of what I actually knew....
Brian
On 4/18/08, Bill  wrote:
<Snip>
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10) From: Bill
I know, I was being a pain... And I succeeded!!!  score one for me!!!
On Fri, Apr 18, 2008 at 2:53 PM, Brian Kamnetz  wrote:
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11) From: raymanowen
I could tell all I know about coffee, and it wouldn't have taken this long.
-ro
On Fri, Apr 18, 2008 at 2:45 PM, Brian Kamnetz  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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12) From: Jeff
When you put quality and customer satisfaction before everything else, 
customers become family and everybody wins. Sacrifice either for 
short-term gain, and in the long run we all lose.
I am thrilled to see Tom, Maria and Joe doing business the good 
old-fashioned American way. I hope we see more and more of it in the future.
Many thanks all,
Jeff 
Les wrote:
<Snip>
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13) From: Rick Copple
Les wrote:
<Snip>
Noticed that last night. And that a batch should be coming in sometime 
this month. Looking forward to it.
<Snip>
I recently received another pound of it, awaiting my decision to roast 
it in the cupboard. I liked it roasted in the wok, and am interested to 
see what it will do in the Behmor. I know you may have mentioned it 
somewhere before, but any profile on the Behmor that you've found works 
especially well?
But was happy to get another pound of this one, and likewise surprised 
it was still around to get another pound. :)
-- 
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14) From: Jerry Procopio
How does cupboard roasting work?
JavaJerry
Rick Copple wrote:
<Snip>
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15) From: raymanowen
Exercising editorial license, I would shuffle the original wording:
"I recently received another pound of it, awaiting my decision to roast it
in the cupboard."
to recover the intended thought:
"The recent arrival is languishing in the cupboard, awaiting my decision to
roast it."
Cupboard roasting sets off all the cupboard smoke detectors...
Cheers, Mabuhay -RayO, aka Opa!
On Sat, Apr 19, 2008 at 1:01 AM, Jerry Procopio  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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16) From: Jamie Dolan
<Snip>
Grr... I may have to order again to get some Coasta...
Tracked it and my 80#'s is comming tuesday...
:-)
Jamie
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17) From: Rick Copple
Jerry Procopio wrote:
<Snip>
It's a very slow process. I've kept them in there for up to 2 years, and 
I still had to use the wok to move them along. I think I need to turn up 
the thermostat. ;)
-- 
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