HomeRoast Digest


Topic: rest on the Rwanda Gkongoro Nyarusiza (3 msgs / 56 lines)
1) From: Bill
Roasted some of the Rwanda yesterday afternoon.  Was curious how it would
taste today.  I generally seem to enjoy the Ethiopians after a few days rest
(also have the last of the Yirg Konga roasted, will be perfect after
Wednesday afternoon!), but the Kenyans (which I have only a bit of
experience with) seem best at 24 hours.
So I figured I'd try the Rwanda at 24 hours.
Ho hum.  Tasted like...coffee.  A bit of brightness when the cup was really
cool, almost cold.  But otherwise just a cup of coffee.  Smooth and rich,
way better than anything else I could buy, but not as good as it should
taste in a few more days...
Anybody else have a thought about the rest on this coffee?  I'm guessing it
might be tasty after a few more days... But I'll try it between now and then
to see if there's a sweet spot.
Any thoughts?
bill in wyo
excited about both this Rwanda and the Yirg Konga...
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2) From: Bill
and of course I just looked at the SM roast blog...  a comment by Tom says:
"by the way, this coffee had not reached it's potential the first 2 days we
cupped the roast from the Probat. By Thursday and Friday it was really
opening up and showing complexity."
Amazing what a little reading can do!
bill in wyo
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3) From: John Mac
I found it best 4+ days after roasting to FC+ and complexity is right. I
found that you get hit with one palate of flavors when you first drink it
that changes to another as you swallow it on into the after taste. Had to
buy a few more pounds in the last order.
Enjoy!
John in Nor Cal
On 6/23/08, Bill  wrote:
<Snip>
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