HomeRoast Digest


Topic: Clarity of preference (3 msgs / 86 lines)
1) From: micah milano
I've been on a mini-quest to figure out what types of beans I like by
focusing on particular areas of the world for a while and then moving
on to others. I'm a darker roast kinda guy, hailing from the west
coast. I've found that I'm a big fan of the Ethiopian Harrar blueberry
madness, and the central american light cups seem watered down to me.
I thought that I'd found my home smack dab in the birthplace of
coffee, but I recently got a batch that has confused me, and because
my 'taste-vocabulary" and ability to distinguish subtle flavors is
pretty weak, I'm looking for some clarity.
I got some of the Ethiopian dry-processed Limu and some Koratie (dry
and wet processed), and surprisingly, I did not like it. The Limu
especially. I dont know the right words to describe the taste that I
dont like, but its lacking something that I've found delicious in
other dark roast africans, such as the Harrar. I dont know if its that
its too dirty, too earthy, or too much of a bitter chocolate taste, or
what... but I'm stuck because I dont know where to turn.
I've thought that maybe I should try my hand at blending, because I
could maybe blend this Limu with something else to balance the cup and
give it what I am missing, but because I lack the clarity of
preference, I dont a clue how I would go about that. I've read the
blending article over at SM and I am wondering if maybe I need to mix
it up with a Sumatra or a Sulawesi?
Any tips on how I could clarify my preference? Probably folks will
suggest attending a cupping, or doing my own, which would probably
help me, but I'd have to track one down in NY.
thanks for any thoughts,
micah
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2) From: Luis Zaman
Where in NY Micah?
Some places it would be much easier than others to find :).
I have not had the dry-processed Limu or Koratie, but I have had a few  
types of Harrar, Yrg, and recently the IMV (which is simply amazing).
I find the Harrar and the IMV have that really fruity flavor thats so  
typical of Ethiopian roast, but also that really rich earthiness  
almost chocolaty/slightly musty quality to them.
If you want to try blending it, my best suggestion is to add A) A  
really bold and heavy bodied coffee like you suggested and B) A really  
fruity and winey coffee. This way you will have something to compare  
it too. If it is too earthy, maybe the fruity and light blend will  
balance the flavor profile for you. If what you don't like is in the  
acidity, the body of the Sumatra or Sulawesi will work for you.
I'm still a relative noob at this stuff, so if my advice makes no  
sense at all, feel free to ignore it. But, these are my $0.02.
Luis
On Dec 2, 2008, at 11:53 AM, micah milano wrote:
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3) From: Jim Couch
The Yirgacheffe and to a certain extent the Sumatra Mandheling beans have a
tendency to taste like or have a certain lemony tea character to them that I
really like. and really it isn't so much a taste as a quality and
charecter..though the lemony is a flavor assertion....hard to describe.
On Tue, Dec 2, 2008 at 10:53 AM, micah milano  wrote:
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