HomeRoast Digest


Topic: Guat. Oriente DP (12 msgs / 246 lines)
1) From: sci
I roasted the Guat. Oriente DP  in IR2 to FC+ (this is really dark for me).
2nd crack was starting to subside, Oil spots, A wonderful spicy smoke that
intoxicated ( I love to take small sniffs of the smoke between first and
second).
The GODP cup delivered wall-to-wall tutti-fruity. It reminds me of the Don
Pepe Panama DP, which came and went from the offering list quickly. Both of
these Central DP's even smell fruity in the green bean. I'd say there's more
fruit here than the Koratie DP too.
I liked it so much I gave it a jingle:
The Guat's got a twaaaang,
on your tounge goes...Baaaang!
If you dig da fruuuuit,
she gots it to booooot.
Like Hawaiian punch?
In this cup's a bunch.
So git you a poooooun',
b'fore...it...goes....dooooown.
Ivan
Coffee Animal
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2) From: Les
Ivan,
I loved the jingle!  I am glad I passed on that coffee.  The Koratie
was too fruity for me!  I am enjoying an nice Nicaragua that is malty
and chocolate laced.  I guess I don't like a steady diet of fruit
bombs.
Les
On Fri, Oct 31, 2008 at 11:56 PM, sci  wrote:
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3) From: Steve Carlson
I think this Guatemala Oriente DP has just vaulted into my #1 cup spot.
This was a total surprise -- I have not been a huge fan of the Centrals
until now.   I took this into second crack, with some oil spots.   It's got
everything going on in the cup.  Some chococoate, some fruit, some classic
coffee roast, and that delightful roux-like mouthfeel that a DP gives.
Yummm.
On Sat, Nov 1, 2008 at 8:35 AM, Les  wrote:
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4) From:
very nice!!!
Dean De Crisce
Sent from a Treo phone.

5) From: Seth Grandeau
I'll second that.  I took mine to FC+ and have a similar taste profile.
Next time, I'll try to bring a little lighter to see how the fruit stands up
without as much chocolate.
On Sat, Nov 1, 2008 at 2:44 PM, Steve Carlson  wrote:
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6) From: MikeG
Agreed!   I love the stuff roasted about 15 seconds into 2nd crack.
Mike
On Sat, Nov 1, 2008 at 12:44 PM, Steve Carlson  wrote:
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7) From: Ben Lowery
Speaking of the guat oriente dp, I did my roast of it a couple days  
ago and noticed that fc was a fair bit hotter than normal for me  
(408F) and lasted forever, up to nearly 428. In fact fc lasted so long  
it ran right into sc. I've never seen this before with my roaster  
(hottop b) and was wondering if anyone else had the same experience.
Thanks,
-b
On Nov 3, 2008, at 1:00 PM, "Seth Grandeau"  wrote:
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8) From: MikeG
Yes, I've run into that problem both in the Gene Cafe and Behmor -
races right into 2nd crack.  In that those two roasters don't provide
temp data I hadn't formed the opinion that FC was taking place at a
higher temp range than other beans.
For Tom or others: is this Oriente a "soft" bean?  What does that
imply for the desired roasting curve vs a "hard" bean?
On Fri, Nov 7, 2008 at 4:25 PM, Ben Lowery  wrote:
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9) From: Seth Grandeau
I can't comment on temps, but my roast in the Behmor definitely went from
1st crack to 2nd, without a gap.
On Fri, Nov 7, 2008 at 6:25 PM, Ben Lowery  wrote:
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10) From: Kris McN
Yeah, I can't comment on the exact temps either, but it takes longer to get
to 1st, so it's hotter.  What you describe has been my experience, too.  I
finally got good separation between 1st and 2nd tonight when I roasted it,
maybe because I was keeping the door on the Behmor open a bit for about 15
seconds of every minute or so during first (I really wanted to hear and make
sure it wasn't running into 2nd).  I ended up with a nice finish on 1st, and
then about a minute gap until 2nd started.  As soon as I heard the first
snaps of 2nd, I hit cool and pulled the chaff screen, so I ended up with a
true FC for the first time with this bean.  I'll see how that changes the
cup character.
Best,
Kris
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11) From: Steve Carlson
I think that's exactly right.  I should start keeping notes on this stuff,
but my recollection is it went straight into second crack.  This surprising
result gave me a great cup, and some new thoughts on pushing the roast
further as a general approach.
On Fri, Nov 7, 2008 at 11:19 PM, Kris McN  wrote:
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12) From: Ben Lowery
Speaking of cup character, I had my first spro from the roast this  
morning and it's just amazingly sweet and fruity. Little to no acid,  
bits of chocolate but mainly sweet and thick with major dried fruit  
notes even through the milk of my 6oz latte. A second americano was  
very smooth right off the pour with the fruity sweetness really coming  
on as it cooled.
also, the aroma coming off this stiff is incredibly intense. It's like  
no coffee I've had so far for intensity. Just amazing room filling  
fruits.
-b
On Nov 8, 2008, at 2:19 AM, "Kris McN"  wrote:
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