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Topic: IMV? (26 msgs / 693 lines)
1) From: Thomas Gremaud
I've roasted IMV greens twice now, to different levels of roast, and, I've
got to tell you, I have absolutely disliked the coffee they made.  I found
it almost undrinkable, and considering I've had motel coffee that seems to
come from a municipal coffee supply-a spigot that comes from the wall-for me
to find coffee undrinkable is a rare thing.  Maybe it's simply a matter of
taste in that I have no taste for this particular coffee, but I'm not eager
to try any more.  Am I alone in my reaction to this coffee?
----------------------
Thomas Gremaud
gremaudt
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2) From: Bob Hazen
Thomas,
You're not alone.  There are at least two of us that don't care for it.  In 
my case, it's not a an active dislike per se.  It's that I just don't see 
what the fuss is about.  This may be considered heresey by some, but I find 
it dull, thin and without character.  I tried a number of roasts and didn't 
get what I'm after in a coffee.  I tend to appreciate the heavier, thicker, 
brooding coffees.  Also a coffee that does well at FC or FC+ gets my 
attention.  IMV didn't do it for me.
Bob
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3) From: Kris McN
Thomas,
Well, if you don't like it, you don't like it - leaves more for the rest of
us ;-).  But I'm curious, how did you roast it, and to what roast levels?  I
know this isn't some people's cup of tea (so to speak), but I've never met
anyone who found it *undrinkable,* except when I've botched the roast.  Not
saying that's what's going on here, just wondering.
Best,
Kris McN
On Wed, Dec 24, 2008 at 2:25 PM, Thomas Gremaud wrote:
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4) From: michael brown
I Felt The Same Way About The gesha. I Could Only Afford The Cheapest Avail And Wondered If That Was Why But I Read Other Ppl Ranting And Raving About That One Too. I Roasted It On All 5 Levels On The Behmor And Into Several Diff Stages But I Simply Didn't Like It.

5) From: miKe mcKoffee
"Dull" is not an adjective I've heard associated with Misty Valley before.
IMO it would take a lot of "work" to roast the brightly fruited cornucopia
acidity out of the current crop IMV!
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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6) From: Dennis
I'm with you unless it is completly and fully into Spanish or I never 
let it get to First.... I couldn't see how it would be undrinkable or 
thin....
how long after roasting are you trying this coffee I had IMV at 6 weeks 
post roast and it was still a really great cup....
butI also agree with my lovely special K MORE FOR US!!!!!!
Merry christmas to all and happy new year!
Dennis
Kris McN wrote:
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7) From: Eddie Dove
Thomas,
Invite us along on the journey of the process from green to cup and we
will see if we can help.
While not everyone likes every coffee, the description you posted
would indicate something awry in the process.  I am having a cup of
the Ethiopia Organic DP Idido Misty Valley (roasted in my RK Drum last
Saturday to City+) while I am writing this email; there is a
cornucopia of flavors and most prominent at the moment is a lush
strawberry.  It has "medium" body and I believe there is a hint of
cherry, just the slightest touch of sweet lemon with an underlying
hint of chocolate in there as well.
Now, this would not be my choice for an everyday coffee, but it is
certainly a welcome change of pace now and then.
Tell us how it was roasted, how long it was roasted (time to 1st / 2nd
crack), how long before it was brewed, how it was brewed, etc. and we
will help.  If you wish, some of us would be more than willing to
roast the same coffee as you and swap with you to help in the learning
process.  Over time, I found that the coffees I didn't like so much in
the beginning, I like a lot more once I've been roasting for a while,
so I revisit them periodically.  Perhaps we can help you find other
coffees that may be much more to your liking and will really get you
excited about home roasting.
We are here to help.
Merry Christmas!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Wed, Dec 24, 2008 at 4:25 PM, Thomas Gremaud  wrote:
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8) From: Brian Kamnetz
I'm also wondering about grind, brew temp, and brew time....
Brian
On Thu, Dec 25, 2008 at 2:43 AM, Kris McN  wrote:
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9) From: Tom Ulmer
The one from 2007 did not tweak my taste buds in a pleasing manner. The
Horse and Misty Valley have a taste component that doesn't suit me but a
good lemony Yirgacheffe pleases me greatly. Likewise I've not found a Kenyan
that moves me as they do some of the folks on the list.
I find rummaging through the different origins and varieties a great joy.
Part of the wonder in my taste epiphany is the journey.
Cheers

10) From: Brian Kamnetz
Let me say a bit more. I recently visited my brother-in-law. I brought
along some (excuse any mis-spellings... my labels faded and the names
are hard to make out) Panama Boquete, Rwanda Duhingekawa, and Kenya
Thulka, and we brewed in a moka pot. We also were experimenting with a
problem Trosser grinder.
I first made a Kenya, and we loved it. The next day I made a Rwanda,
and we loved that. The third day I made a Panama, and we didn't like
it. It was sort of thin, and the flavors just were not very good. I
reset the grinder to a finer grind and made another batch, and it was
wonderful, and with that, the Panama moved from my least favorite, by
far, to one of my favorites.
Similarly, we noticed substantial changes in flavor characteristics
corresponding with how quickly or slowly we brewed in the moka pot.
There are so many variables in coffee, sort of a chain of variables,
and the end result is only as good as the weakest link. That is why I
am curious about the IMV grind, brew temp, and brew time.
Brian
On Thu, Dec 25, 2008 at 8:59 AM, Brian Kamnetz  wrote:
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11) From: Phil Bergman
Thomas,
I've tried three batches of IMV of a 2 year period.  Two of these were from
SM's (not the same batch) and one from another broker.  All three had this
familiar funky taste that I didn't like.  And, I tried different
roasting/brewing techniques.  This taste remains.  But, I have come to
learn, some appreciate this "taste" as a unique quality of the beans.  Some
called it funky blueberries.  A year or two ago I sent some of these funky
beans (that I didn't like and wanted to just throw away) to another on this
list and he reported it as being fabulous.  So, there you go.  I consider it
a flaw.  Of note, I've smelled and tasted this same funky flavor in other
beans from other regions, so I think it has something to do with the bean
processing.  But, I dislike this certian flavor/smell so much, I can spot it
from the first whiff, sometimes even with the green beans.  I'm sure some
will say my palate's off or I'm not a true believer.  I don't think that's
the case and really appreciate roasting and all the different beans.  It's
just that the IMV so far has not been right for me.  I think Tom (post
yesterday) hinted at the same thing and I agree that it's part of this whole
green bean experience.  BTW, relatives gave me some Pete's Sumatran coffee
yesterday as a gift.  I'm having it now.  What a disappointment!  Happy
Holidays.
Phil

12) From: Alchemist John
I adored the 2006 IMV, found 2007 pretty good, but not as good, but 
the 2008 the best vintage yet.
I have given up on Kenyans.  Citrus and coffee just don't mix for me.
At 05:59 AM 12/25/2008, you wrote:
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John Nanci
AlChemist at large
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13) From: Bob Hazen
It's fascinating how different varieties appeal to different folks.  As 
noted before, I don't particularly care for the IMV.  Admittedly, it was 
only the 2007 I tried.  After hearing how good the 2006 was I had to give 
some IMV a go.  My experience with the 2007 led me to ignore the 2008.
Interesting that both Horse and IMV have a component you don't care for. 
While I don't care for IMV, I find Horse delectable!  Go figure....  We all 
sense things differently.  Ever wonder what the world looks/smells/feels 
like to others; as it appears through their senses?  Sure we say "green" or 
"lemony" with respect to the same stimulus but does something green or 
lemony look or taste the same to another's senses?  Unless we can perfect 
the Vulcan Mind Meld, we'll not know soon.
Merry Christmas to all!
Bob
From: "Tom Ulmer" 
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14) From: Zara Haimo
I had just enough roasted IMV left at the bottom of the jar to pull one last 
luscious shot this morning.  Yum!  Next shot will be a Brazilian Yellow 
Bourbon or a Yirgacheffe.
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15) From: Sandy Andina
The original batch I tried in 2007 was ho-hum, but the most recent one  
was an absolute fruit-bomb.  I've gifted some of it to friends, who  
were extremely disappointed that they can't find it pre-roasted at  
their favorite shops.
On Dec 25, 2008, at 7:59 AM, Tom Ulmer wrote:
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Sandy Andina
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16) From: Sandy Andina
I also find that something that's no great shakes in a drip really  
shines in an Aeropress or French Press, especially after it cools a bit.
On Dec 25, 2008, at 8:08 AM, Brian Kamnetz wrote:
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Sandy Andina
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17) From: Dennis
sounds like the dry processing.... that is something I for one love....
speaking of funky... Monsoon Malabar... (the funky hippy coffee) now 
that is a seriously twisted yet surprisingly good cup!!!
Merry christmas to all!
Dennis
Phil Bergman wrote:
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18) From: Thomas Gremaud
Thanks all for your comments.  My first IMV roast was to a FC or FC+ which I
brewed in an auto drip maker that heats the water adequately.  The second
roast was more a City or City + brewed in a mokapot.  I could taste the
difference in brewing methods, but each time the overwhelming flavor quality
was more of a chemical taste than a fruit taste.  Both were roasted in an
I-Roast 2 using a profile that brings the coffee to first crack, backs the
temperature off for a brief time, then increases the temperature again.  The
profile has worked well for other varieties, so I did not bother to take
notes on this one.  My grind for the drip brew was on the finer side, and
for the moka pot was even finer-a grind I've found that produces little
sludge in the bottom of the pot.
I found the taste of this coffee so unpleasant that I was surprised that so
many people could rave about it.  This is truly the only coffee I've roasted
that I have disliked.
----------------------
Thomas Gremaud
gremaudt
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19) From: Dennis
so the '08 IMV (which I haven't tried yet) is better then the '06 1st lot?
sweet.... nobody hogg it all I gotta wait till I get some $$$ so I can 
grab a lil for me...!
Dennis
Alchemist John wrote:
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20) From: Les
I am with Alchemist on this one!  However I liked the Menlo Misty
Valley best of all.  Roast Profile makes a big difference on this one.
 For a Dry Processed coffee the care taken really shines.
Les
On Thu, Dec 25, 2008 at 7:55 AM, Alchemist John
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21) From: Eddie Dove
I believe I will have to agree with both Les and Alchemist.  I truly
enjoyed the 2006  Ethiopia Organic DP Idido Misty Valley at a cinnamon
roast, but this year's is quite good.  Today's cup is the current lot
of IMV that was roasted to a City+ last Saturday.  The wet grounds had
an intense aroma of blueberry cobbler and boysenberry pancake syrup,
which followed directly into the cup and never faded a bit as it
cooled.
Of the two though, the Ethiopia Organic - "Menno's Misty Valley" is my favorite.
Eddie
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Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sat, Dec 27, 2008 at 2:25 PM, Les  wrote:
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22) From: David Martin
On Thu, Dec 25, 2008 at 11:54 AM, Sandy Andina  wrote:
<Snip>
I'm glad to hear that, since I included 2lb of IMV in my most recent
order. I really liked the '06 lot, so last year I bought 5lb of the
'07, but it wasn't very exceptional. I blamed my roasting technique,
but it sounds like maybe it was the beans. Looking forward to trying
the latest.
That said, I appreciate the sentiment of Thomas's original post. It
can be disconcerting when everyone raves about a particular bean, and
it turns out to be a bummer. I had that experience with the Guatemala
Oriente. I didn't like it at all. Either I didn't roast it right, or
it simply wasn't compatible with my taste buds. Maybe a combination of
the two.
-Dave
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23) From: Barry Luterman
And I thought I was the only one wh disliked it
On Thu, Dec 25, 2008 at 11:36 AM, Thomas Gremaud wrote:
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24) From: Jerry Procopio
Reading this thread it seems that there are those who love it and those 
who hate it.  I happen to be one of those who loves it.  I was in stash 
reduction when the 06 lot was available, so I passed on it and deleted 
most posts about it.  When the 07 lot arrived, I decided to try a couple 
pounds.  Here's my initial experience.
I ordered a 2 pounder and it just happened to arrive on a Friday when we 
were going to a neighborhood gathering.  I roasted the entire 2# in the 
RK, taking it 1 minute past the end of 1st crack then dumping into my 
turbo bean cooler.  I was pleased with the resulting C+ roast.  I 
measured out 1# and put it into 2 mason jars for myself, then round the 
remaining 10 or 11 oz and off we went.  My neighbor brewed the coffee 
that I supplied in some cheap ass off the shelf electric drip coffee 
maker (it may have been a Mr.Coffee - whatever it was, I was 
under-impressed).  While I was enjoying a decent bottle of wine that 
another friend brought, everyone was raving about JavaJerry's coffee. 
Here it is, about 3 hours after roasting, unrested and probably in the 
middle of it's "funky" period, so I knew this couldn't be all that 
great.  Then my wife says "Hon, the coffee is good, what did you bring?" 
  So I gave up on the wine, waited for the next pot to brew and poured a 
cup.  Hmmmm... This isn't bad.  It was somewhat earthy, but in a nice 
sort of way.  Not like a Sumatra; there was a cleanness to it.  Almost 
floral like a nice Yirg.  Not too bright - it certainly couldn't be 
mistaken for a Kenya, or even a Central.  Interestingly pleasant.  Then 
someone handed me a martini.  End of Friday night coffee story.
Fast forward to 8:15am Saturday morning.  It is now about 16 hours post 
roast.  I grind in the Major, brew a pot in the Technivorm, pour into my 
16oz SS travel cup and out the door I go, rushing to the golf course to 
make my tee time.  I am about a block down the street when I take my 1st 
sip.  Whoa!! What is this?  It certainly isn't the same coffee I had 
last night.  If I hadn't done it myself, I would have never believed 
that this was the SAME coffee.  There was still some earthiness, but in 
the cleanest most subtle way.  What I didn't taste the night before was 
any fruit.  This morning it was bursting with blueberries.  I was 
totally surprised because Tom had said to expect strawberries, not 
blueberries.  A hint of jasmine.  As the cup cooled (I nursed it for the 
1st 9 holes of golf) the blueberry was replaced with the taste of 
"coffee" (what I call it when coffee tastes like coffee smells)followed 
by a mellow cocoa bean aftertaste.  This was awesome.
When I got home I ordered 5 pounds and before that was gone I ordered 
another 20.  I was nearly through my IMV stash when the 08 crop was 
released.  I didn't hesitate to order a 20 pounder.  Think all the 
things I said about the 07 crop, then close your eyes and imagine 20% 
better.
Now all that said, I will admit that every cup has not been like my 1st 
experience.  I think at FC+ both the 07 & 08 crop are no better than any 
middle of the road Yirg.  C+ to FC and they are wonderful.  As espresso 
it is outstanding (as a STRAIGHT SO shot).  As a cappo or latte, all the 
good things seem to evaporate and get covered by the milk.  I'm not 
impressed.  I'd drink straight shots of this all day long (and stay 
awake all night long), but I will probably never make another cappo with 
it.  Those of you that are saying it sucks, are you drinking it black or 
are you doctoring it up with milk & sugar?  I think it is one of the 
best coffees I have tasted in my 5 years of homeroasting if you drink it 
black but rather blah when milk or milk & sugar is added.
Well, those of you that have it and don't like it, I'll tell you what 
you can do with it.....
SEND IT TO ME!!!
JavaJerry
RK Drum Roasting in Chesapeake, VA
Thomas Gremaud wrote:
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25) From: Joseph Robertson
Thomas,
I was very surprised by the taste of this coffee as well. My first
taste was a straight shot pulled by a list member, Bryan Wray of MI.
I knew he knew what he was doing when he roasted it so that removed
any question of the roast. This young man is a pro both from the
roasting end as well as the spro side. I did not like the taste that
much at first because it is so different but I think it could grow on
me if I tried a few different brewing methods and did some serious
cupping.
Don't blame your roasting it is a serious side road when it comes to
coffees of the world.
JoeR
On Thu, Dec 25, 2008 at 1:36 PM, Thomas Gremaud  wrote:
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Ambassador for Specialty Coffee and palate reform.
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26) From: dennis true
being greedy here GOOD more for me!!!!
HEHEHEEH
Dennis
On Dec 25, 2008, at 3:02 AM, michael brown wrote:
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