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Topic: Costa Rica (13 msgs / 284 lines)
1) From:
Oops sorry guys, just sent a blank email by mistake. 
Anyway, I have been a member for many years but I usually don't have time
to post too often or even to read it all! So I guess you could call me a
lurker. 
My question is for Tom, any idea when there will be some Costa Rica
appearing again? I checked in to place an order and was shocked at how
little Central American coffees are available! I don't think I've ever seen
so few. 
So for now I am going to go with one of the Guatemalan coffees but I am
totally and absolutely completely out of Costa Rican! :o( 
I hope more is coming soon. 
Teresa
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2) From: Paul Helbert
Teresa,
Tom posted something within the past couple of weeks or so saying that
there will be a major import of different small lots from Costa Rica.
Unusual small farm stuff. Better get into stash reduction mode to make
room...it's coming.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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3) From: Bill
An April 24th email from Tom is below.  Should be some more CRs
soon... probably a couple of weeks, who knows...
Folks - a heads up ... we are taking Costa Rica to a whole new level
this year. Seriously. We have bought micro-lot coffees from at least
15 small farms, each with their own micro-mills and total control
over cup quality. I think this is they year I had to acknowledge that
CRLM, a leader in single origin coffee, is really not the cutting
edge now. The notion that the best quality of a Costa Rica coffee is
consistency ... well ... it's not the greatest compliment you can
give a coffee. It's something you can say about Bud and Michelob, and
it's not knocking big brands, but what is truly going on now in Costa
Rica is akin to the micro-brew revolution in the US. The range of
coffees we're bringing in is huge, from full natural Costa Ricans
that taste like ethiopia sidamo dry-process, to extremely balanced,
refined and lively cups, and everything in between. Quite a few are
pure cultivars, others are special lots farmer's did just for us.
Frankly, it's going to be a lot of work to review all these coffees
and create a good understanding of the various flavors, since they
range from neo-typcial Costas to completely atypical. Anyway, I
apologize for the teaser, but I just cupped the final round of
pre-ships, and I am really excited about these coffees. Arrivals
should be in 3-5 weeks on quite a few of these, some later. I posted
a really nice Guatemala pure Bourbon today that we I found in
February (La Florencia from Fraijanes). Also posted our very limited
about of Hawaii Kowali lot of pure Jamaica Blue Mountain seedstock
today.
Tom
On Sun, May 11, 2008 at 8:35 PM, Paul Helbert  wrote:
<Snip>
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4) From: Cory Creighton
I got my father-in-law roasting about a year or so ago.  He recently bought
a new roaster from SM and when doing so he received several sample bags from
different regions.  He gave me a couple of bags he didn't think he would
like which I gladly accepted.  One of the samples is "Costa Rica Asoproaaa
Coop Tarrazu".  I generally prefer beans from Africa as that is a taste I
have acquired.
Drank first cup of the Costa this morning about twelve hours after roast (FC
- FC+).  Not too impressed but also realize it probably needs to rest a
little more.  Typically I can get a little taste of what to expect in cups
to come from that first cup.  I only have enough of this for three more
roasts (roast five cups per batch) and  so can't play around with the beans
like I normally would.
If anyone enjoys coffee from this region and can share what type of roast
they prefer and what kind of characteristics to expect from it, I would
certainly appreciate it.
Cheers,
Cory
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5) From: Bill
Cory:
Have you read Tom's review of that coffee?  If so, it might be helpful for
the list to know more of what you are looking for...
after they're sold out, they move the review to the archives.  here's the
link:http://www.sweetmarias.com/coffee.reviewarchive.cos-f.phplooks like the high acidity is the the c/c+ range, but lighter on body, and
that a fc is better for higher body.
i also love the ethiopians and kenyans.  i'd probably aim to hit a c+ on
this coffee and enjoy that...
whaddya think? let us know what you're looking for...
bill in wyo
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6) From: Rick Copple
Cory Creighton wrote:
<Snip>
Actually, I tried the lighter roast and wasn't that impressed. But then 
upon getting to the FC-FC+ range, I loved the chocolate I tasted from 
it. So I bought another two pounds. So, I'm not much help.
But I would say, if you didn't like the darker flavors, try it roasted 
around C+, you'll get more the bright flavors that you like in Kenyas I 
would imagine, though more muted as it is for Central American wet 
processed coffees.
I like the darker flavors generally.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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7) From: John and Emma
Rick,
I think you're right on with your response. My wife and I personally love
this coffee. I found for us the sweet spot is FC. C+ is too bright for us
but if you like Africans this would probably give you the brightness you
prefer.
John H.
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8) From: raymanowen
"If anyone enjoys coffee from this [Costa Rica] region and can share what
type of roast
they prefer and what kind of characteristics to expect... "
Hello! Add Me to the list of Costa Rica apprecianados. Every bone in my body
wants to take it darker than the notes. I continue to like the melded flavor
of longer roasts rather than the detached, staccato, in-your-face flavors of
the shorter roasts.
Cheers, Maligayang 2009 -RayO, aka Opa!
On Tue, Dec 30, 2008 at 10:17 AM, Cory Creighton 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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9) From: Bill
apprecianado?  is that like aficianado but not quite as strong? "I
appreciate Costa Ricans, but I have no affection for them."??
I'm gonna start using apprecianado in sentences and see if anyone notices.
Only you, RayO!  you made my afternoon.  now off to make some coffee.
 Thanks man.
bill 100 miles nort of you.
who likes them screeeeechingly bright.
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10) From: Joseph Robertson
Ray,
"melded flavor"
I like that distribution. Rhymes with welded.
A great way to join....
JoeR
On Sat, Jan 3, 2009 at 2:01 PM,   wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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11) From: Paul Helbert
I thought we were all fanaticos here.
-- 
Paul Helbert
It is impossible to enjoy idling thoroughly unless one has plenty of work to
do.
-Jerome K. Jerome, humorist and playwright (1859-1927)
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12) From: Joseph Robertson
HeyRay, I meant to say description not distribution. Can't they invent
a "what you mean to say check?"
JoeR
On Sat, Jan 3, 2009 at 2:17 PM, Joseph Robertson  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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13) From: raymanowen
"I appreciate Costa Ricans, but I have no affection for them."
Don't pass that around- I sure didn't mean to imply a lack of affection for
the CR coffee. It's sure a good SO for Moka pot, Steinway and espresso
brewing, depending on the roast. The versatile Peaberry.
The Glorious Ethiopian Harar Green Stripe melded well with Sumatra Classic
Mandheling and Indian M M Gold. (Not a Vulcan Canasta game! A meeting of the
bean with the grinder.) Oh, the aroma of it all.
The Green Stripe has been fabulous at C+, but the first roast in the Fresh
Roast whipped right up to 435 F and looked oily in 16 minutes. Roast #Two
looked OK at 435 after 17:35, no oil whatsoever, but I'd be willing to
learn Vulcan Canasta for some more Green Stripe.
Cheers, Maligayang 2009 -RayO, aka Opa!
Is your Grinder up to it?
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