HomeRoast Digest


Topic: NOW: Guatemala Oriente DP WAS: Gah! Been off the list (44 lines)
1) From: Kris McN
Yes, run on!  I got another order in, so I'm set for now.
I completely disagree, MikeG.  I find this coffee to be VERY complex.  It's
low-acidity, yes, but not NO-acidity.  This bean has given me the best cup
of coffee I've ever had many times over the last couple of weeks.  It's
insanely flavorful.  If you haven't read Tom's review yet, do it!  It has
amazing fruited-ness both in the aromas and at the beginning of each
swallow.  Fig/raisin as well as berry and, maybe, mango?  It finishes with
the most intense, fat, dense bittersweet chocolate that lingers on the
palate for HOURS.  It's the most intense dark chocolate I've ever tasted in
a coffee.
If you like to take your roasts a bit darker, this bean *shines* at dark
roasts.  The chocolate just gets deeper and deeper the darker you go.  I've
been drinking this bean almost exclusively since it arrived.  I've been
making a melange, half roasted to C+ -> FC and half to FC++.  I would have
never thought I'd be roasting that dark on a regular basis, but there you
go.  It's just so good - the lighter roast brings out the fruits more, while
the dark roast enhances the chocolate.  It's like an espresso blend in a SO.
I've been drinking it as 3 oz. americanos (1.7 or so oz. double + water), or
sometimes a 6 oz. 'cano with a splash of cream, which gives a different
dimension to the chocolate.  It makes beautiful, thick, reddish-brown
crema.  I'm not that excited about it as a drip, but that may be because the
dark side has *ruined* me for any other brew method.
I know that I tend to find whatever bean I'm drinking at the moment to be my
favorite, but I really think this is my most favoritest bean ever!  I can't
imagine anyone not liking it, especially given the range of flavors and
roast levels possible.  Don't miss this one!
Best,
Kris McN
On Thu, Oct 16, 2008 at 11:11 PM, MikeG  wrote:
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