HomeRoast Digest


Topic: Mixing origins-- Doing the Unthinkable (4 msgs / 63 lines)
1) From: Ira Sender
  Been lurking on the list for about 6 months, gleaning great information
from all of the posts. Roasting with an IR2 for about 4 months, and although
the Harar Horse has definitely become my favorite coffee so far ( love the
intense blueberry in that bean),  I am still in the "trying out new stuff"
phase. 
  Roasted some Kenya Nyeri (never tried Kenya before) and, I'm afraid, was
not quite ready for the intense acidic taste. Could taste the peach, but the
coffee made my tongue tingle, it was so acidic. Had some Columbia Tolima
that Tom roasted that I thought was OK but not great. Mixed them almost 1-1.
Very nice. The Kenya brightened up the Columbia and brought out some nice
flavors. 
  I'm really enjoying this hobby, and although my family and friends think I am a bit nuts, everyone always ends up at my house for coffee. Funny how that is.
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2) From: Doug Boutell
Ira,
Contact Ken B at this link. He has  excellent profile's for the IR2
coffee
Doug
Ira Sender wrote:
<Snip>
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3) From: Bill
Ira, welcome to the list!  Yep, my friends mock me roundly but then line up
cups in hand.  Am I a dork?  You bet.  And I love it.  especially in the
morning.
happy roasting!
bill in wyo
On Thu, Jun 12, 2008 at 9:55 AM, Ira Sender 
wrote:
<Snip>
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4) From: David Martin
<Snip>
Similar experience - I've been 50/50 blending Rwanda Duhingekawa with
Sulawesi Grade One Toraja, and I really like the result. The Sulewesi
on its own isn't very interesting, and the Rwanda is a bit too intense
for me, for some reason. But put them together - Crazy Delicious! :-)
-Dave
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