HomeRoast Digest


Topic: Costa Rica Vino Arabia (5 msgs / 141 lines)
1) From: Jason Brooks
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Anyone else roasted any of the CRVA?  I roasted a batch on 10/20.  It
rested until this morning.  Ground and brewed in a FP, 44g to 32 oz
water.  Incredibly smooth stuff!  Silky and chocolate hints just like
Tom mentioned.
The roast was a City+ 435F completion.  Hit it pretty square on.  I'm
taking a sample to someone at the Farmer's Market in the morning to see
what some real coffee tastes like.
Jason
- --
Jason Brooks
jbrookshttp://javajeb.wordpress.com- -------------------------------
Enjoying good coffee in the Heart of Virginia
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2) From: Stephen Carey
Jason,
Hi.  I hope this finds you doing well.  This was my very first roast 
over a year ago.  It is my standard, "go to" bean.  I love it.  I 
have found different roasting levels bring out so many different 
flavors.  Even the roaster I use makes a difference.  I started out 
on an IR2, which I still have and use at times, but now, mostly use 
my Behmor.  This bean is bright, light, fresh and full of flavors no 
matter the machine I choose to use.
Also, this was my first gift roast.  I now roast for my mother twice 
a month and send it up to the Finger Lakes of New York.
I am going to be roasting some for myself tomorrow.  I just got out 
of a planned stay in the hospital and finally feel I can go ahead and 
roast.  And it will be this marvelous bean.
Glad you liked it.
Stephen
At 08:48 PM 10/24/2008, you wrote:
<Snip>
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3) From: Tom & Maria - Sweet Maria's Coffee
I think a lot of what is going on with vino de arabia has to do with 
the processing: pulp natural, screen dry. Juan Ramon was here a few 
weeks ago ... and he is one of the most technically adept farmers out 
there. This is the guy who tests areas of his farm each morning by 
measuring the brix level of sugars in the ripe coffee cherry, to 
determine where the pickers should go! He is also using shade trees 
to create a substitute for altitude ...his theory is that shade has 
the same effect as elevation, to slow the ripening of the cherry, 
extend the time it is on the tree, and that this slower maturation is 
really why high altitude coffees are better... it's a sound theory.
tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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4) From: Jason Brooks
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Tom & Maria - Sweet Maria's Coffee wrote:
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Sounds like a great farmer.  I greatly appreciate his work.  It's nice
to know that such work is devoted to coffee when it tastes so good.  If
you see him again, let him know his work and technique is greatly
appreciated.
Jason
- --
Jason Brooks
jbrookshttp://javajeb.wordpress.com- -------------------------------
Enjoying good coffee in the Heart of Virginia
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5) From: David Martin
I had some of that a few months back, and really enjoyed it. There's
something very memorable about that coffee. Also it struck me as a
good gift coffee, when trying to turn someone on to home roasting. I
think it has a crowd-pleasing quality to it.
-Dave
On Fri, Oct 24, 2008 at 5:48 PM, Jason Brooks  wrote:
<Snip>
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