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Topic: Dale Yirga Alem DP (6 msgs / 161 lines)
1) From: sci
I roasted my first batch of Organic Ethiopian Dale Yirga Alem DP  to C+ in
an AirPopper, about a 7 min roast; typical quaker count. At 12 hours she
just wasn't ready. At 24 hours rest that classic Ethiopian DP jazzy profile,
fruity and wild, pounced on my palate and left my tounge ablaze with zest.
This one reminds me of IMV. At 36 hours, she's still hitting fruity high
notes. This batch will be gone before I get to 48 hours. So I better go
roast some more.
If you are going to get some Ethiopian DP I still recommend the Koratie DP
over this if available, but DYA is strong performer, better than all else in
this class and origin at present, except Kor. I know some folks are waiting
for this season's batch of IMV to arrive, but this one's great too.
Ivan
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2) From: Bill
Ivan, thanks for the report.  I am back from my conference and was pondering
what to roast...  I was thinking the Koratie DP.  Now I'm thinking the Yirga
Alem.  Wait, I know!!!  I'll roast both of them!!!
when my buddy was staying with me I couldn't get the Koratie DP to last past
day 5!!  wowsas!  so thanks Ivan for the suggestion.  I'll roast enough to
last for a week...
peace
bill
On Thu, Sep 25, 2008 at 7:37 PM, sci  wrote:
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3) From: Kris McN
Your report is interesting, Ivan, because I've been thinking that the Dale
Yirga Alem and Koratie DP couldn't be more different (well, as different as
two Ethiopian DPs can be).  I haven't found the super fruity-ness in the
Alem, no matter the roast level.  At first I was sorely disappointed, but
then I roasted it to FC (maybe one snap of 2nd heard) and was surprised by a
dense, toasty chocolate, with some hints of ... hmmm... herby spice?  That's
the closest my limited palate vocabulary gets me.  The character of the
chocolate reminds me more of a DP Brazil.  I've come to really like it.
Best,
Kris McN
On Thu, Sep 25, 2008 at 6:37 PM, sci  wrote:
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4) From: sci
Kris
I will take my next batch up into FC  range to see if I can get that
chocolate/spice. I was impressed that Tom said this bean could handle
anything from City to French. That's kinda rare, especially for a Yirg.
which is usually prized for the quirky flavors that come out at the lighter
roasts.
I agree the Dale and Kora DPs are noticeably different. Kora  projects more
fruited notes than Dale, possilbe the most fruited cup I've ever had, even
candy-like. Dale has more peach-plum character.
On another related topic, it *seems *to me, that air roasts preserve more
aromatic and origin character due to less roast time to "cook off" delicate
aromatics. But my only non air roast method is the stovetop popper (or wok).
I'd like to hear objective views of folks who have lots of experience with
both conduction and convective methods.
Ivan
"Coffee Animal"
+++++++++++++++++++++++++++++++
Date: Fri, 26 Sep 2008 09:33:46 -0700
From: "Kris McN" 
Subject: Re: [Homeroast] Dale Yirga Alem DP
To: homeroast
Message-ID:
       
Content-Type: text/plain; charsetO-8859-1
Your report is interesting, Ivan, because I've been thinking that the Dale
Yirga Alem and Koratie DP couldn't be more different (well, as different as
two Ethiopian DPs can be).  I haven't found the super fruity-ness in the
Alem, no matter the roast level.  At first I was sorely disappointed, but
then I roasted it to FC (maybe one snap of 2nd heard) and was surprised by a
dense, toasty chocolate, with some hints of ... hmmm... herby spice?  That's
the closest my limited palate vocabulary gets me.  The character of the
chocolate reminds me more of a DP Brazil.  I've come to really like it.
Best,
Kris McN
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5) From: Bill
Ivan,
not to jump on your post to "correct" you, but because you made me curious.
 The Dale Yirga Alem is not from Yirga cheffe, but from the Sidamo region.
 Not that I really know what that means...
But all quibbling about specifics aside, I too was surprised to see it
handling such a range of roasts.  I don't know, though, it will be very hard
for me to even push second crack, much less enter it, with this bean...  I
was thinking C+ at most... but then, I really like the fruited character of
these coffees...
may roast this one today...
bill
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6) From: Les
Ivan,
  You said, "On another related topic, it *seems *to me, that air
roasts preserve more
aromatic and origin character due to less roast time to "cook off" delicate
aromatics. But my only non air roast method is the stovetop popper (or wok).
I'd like to hear objective views of folks who have lots of experience with
both conduction and convective methods."
All coffee is roasted by convection, not conduction.  The difference
in a drum vs fluid bed is the amount of air that is used to heat the
bean.  Either the drum turns or there are paddles that keep the beans
moving.  The beans are suspended in the air in a drum at least 90% of
the time.  The reason you get a more developed flavor in a drum is you
can control the profile and end the roast at 15 minutes with an actual
roast, not a baked bean.  You are right the drum may "cook off" some
of the delicate aromatics.  I roasted some of the Idido Misty Valley
to a nice city plus in 8 minutes in my drum.  It tasted more like an
air popper roast.  However some of the other flavors were sacrificed,
like the fully developed caramalization and the chocolate flavors.
Les
On Sat, Sep 27, 2008 at 5:38 AM, Bill  wrote:
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