HomeRoast Digest


Topic: Tiny Joy-DP analysis (36 lines)
1) From: sci
I just got 20# of coffee in from SM, 10# of which were DPs, my favorite.
Included with the order was the latest Tiny Joy.  I finally got to read
Tom's analysis of the DP situation. I can see his point that DP coffees from
places that don't have the tradition or climate are not
preferable/sustainable/drinkable. Some the Central DPs I have obtained from
SM have been outstanding and I love them, even if folks from Central just
don't get it, thinking DP flavor profiles are flawed. I just dug a pound of
2008 Guatemala Oriente DP from my deep-freeze vac-sealed stash.  These fruit
bomb coffees tickle my fancy, and they are nearly always DPs. My guess is
this is a Guat. farm that did this because there's more demand for it. But
like my last post about the Eth. Aster Bunna coffee implied, I know that Tom
offers rare DP lots that are few and far between.
I used to live in a coffee producing area of Mex. and, for local
consumption, they used a DP method like Yemen I think. They spread the ripe
cherry on a clean cement patio, or flat roof. It dried quickly in the hot
sun, (2-3 days?). They raked it around every few hours and left the beans
one layer deep, always covering at night and for rain showers. The mucilage
dried to a hard crust, then they stripped that off down to the clean
parchment. I don't remember exactly what they did after that (25yrs ago),
but I think they stored it in the parchment because I bought 20k or so that
way from a farmer friend. The roaster (another friend) stripped the
parchment and roasted it. However, the big deal that Tom mentions, is
something I don't ever remember: hand sorting the dried beans.
Anyway, these DP traditions, to me, make the most memorable coffees, even if
they are the most difficult to process. My hope is that good DPs keep coming
along and that farms that have a climate that enables it will do it.
Ivan
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