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Topic: Bean Suggestions..Chocoalate, full body (6 msgs / 117 lines)
1) From: myron joshua
Hi folks,
I will be in NY early September and will, for the first time in ages, be 
able to order a few pounds of beans from SM.
I am in decent shape with bright tasting beans, with, Kenya, Yemen and 
Tanzania available. But the Indonesian and other fuller body beans, 
chocolate, etc is not so readily available.
What special things would you suggest from SM's list of available beans 
...Oh where is that fantastic Ugandan B. of a yesteryear???
(even though my goal is as outlined above..i think i will not pass on sme 
Gesha)
Myron Joshua
Kibbutz Kfar Etzion
90912
Israel
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2) From: Sean Cary
moka kadir
On Wed, Aug 13, 2008 at 4:20 PM, myron joshua wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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3) From: Lindsay Murphy
I've always been a fan of the Sumatras for chocolate.  Grade One
Mandheling is excellent, as are Lake Tawar and Blue Batak Tarbarita.
You can also take one of the wilder Ethiopians and roast it FC/FC+ for
chocolate flavor.  Harar Horse 17406 is very good that way.
Hope this helps!
--
Lindsay Murphy
murphyle
On Wed, 2008-08-13 at 23:20 +0300, myron joshua wrote:
<Snip>
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4) From: Gary Foster
I have a Brazilian Morenhina Formosa that is a total chocolate nuclear  
explosion as espresso when roasted to FC/FC+.  It has quite a heavy  
chocolate note as drip too, but Silvia really brings it out.
-- Gary F.
On Aug 13, 2008, at 3:13 PM, Lindsay Murphy wrote:
<Snip>
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5) From: myron joshua
many thanks for the various ideas.
Myron Joshua
Kibbutz Kfar Etzion
90912 
Israel
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6) From: raymanowen
This was my morning shot, Gary. Rested 24hrs since FC (No 2nd).
Drip Steinway was huge yesterday morning, when I roasted and tested the
Brazil Cerrado Screen Dried Moreninha Formosa coffee. Karen got a toasted
hazelnut taste from the Steinway.The flavor and impression was really
dazzling like different stages of a rainbow.
"Mmmm- toasted nuts, Hazelnuts," says my Celtic Critic/ Evaluator, while I'm
getting a semi-dry cocoa on a vaguely caramel background. It is different
after a few hours' aging. I loved it, but I never exactly duplicated the
experience Tom noted.
But- but, but, but, I just brewed a double espresso shot from these beans.
In- De-friggin' scribable! Of course, some think you need espresso beans and
an espresso roast. My condolences.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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