HomeRoast Digest

Topic: New & now can I ask for another suggestion? (7 msgs / 225 lines)
1) From: Randy & Debbie B.
This is a multi-part message in MIME format.
Thank you all so much for the flood of suggestions!
I live out in the country, and my next door neighbour is just close enough
to smell the aroma coming from our place, (if the wind is right) but not
close enough for the smoke to bother them, so I have the perfect location.
I am so happy that I can do it right on the stove or in the oven to start,
so all I need are the beans!  So, because I want to start asap, I will
probably order my first batch from someone closer to me, but will for sure
try Sweet Marias before long.
So, can I now ask for a suggestion as to which coffee to try first, from
Sweet Marias?
We have found that our favorite coffee so far is a 20% blend of the Hawaiian
Kona Coffee with Arabica. We are not into strong, dark type coffees, but
rather smooth, medium roasted and mellow types, with no pungency. (am I
describing this right?)
We are not into flavored types either. We just like a darn good cup of
coffee each morning. :)
Does this help anyone to suggest something for starters?

2) From: Glenn R. Holmes
Costa Rican coffees fall into that category.
Panamanians would be a good choice also .
100% Kona is what I would also recommend but not for your first attempts
at roasting. That can be expensive. 
Check Toms coffee descriptions and try to find one that matches your
taste expectations. He is pretty accurate and you can order from him,
the delivery is quite rapid I found.
This is an opinion, others may differ. 
Have fun
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3) From: John - In Deep Southern Texas
    I just found your original post.  My comment on the stove top roasting
is in another post.
    Your description is just fine. I think you will enjoy most island
coffees, with the Costa Ricans leading the way.  Costa Rican Terrazu
Hacienda La Minita is still my wife's favorite and is what we normally serve
guests.  I'm into a much stronger taste so continually search for something
that will score high with both of us.  Guatamalan Huehuetanango is close but
not really her cup.  I have just backed off the roast to just beyond first
crack and she likes it.
    So I'd recommend Costa Rican's lightly roasted and Guatamalan just about
any way.
John - loving life in the slow lane

4) From: Mike McGinness
From: "Randy & Debbie B." 
 I am so happy that I can do it right on the stove or in the oven to
I've tried a number of greens suppliers and SM has been the most consistent
highest quality, IMO. Not long ago Tom ran out of Pananma Finca Maunier 01 -
a bean I absolutely loved, so I ordered a couple pounds from another source.
It was good, but not as good as what Tom carried, lacked some of the
brightness and complexity. (I still had a couple roast batches left from SM
to compare it with.) Same experience with a Sumatra Gayo...
I'd suggest about any of the Central Americans. Similar cup to Kona, though
not the same. Actually probably very similar to what you're drinking since
often Centrals are used in Kona blended on the Mainland because they are so
similar. I am a hard core Kona lover (11 or 12 different Kona greens at the
moment). The Greenwell Kona Tom is carrying is very good, I'd give it about
#3 on my Kona inventory. I get most of my Kona greens directly from Kona. If
and when you do try roasting Kona I highly suggest you don't blend them with
other varieties!!! It's done commercially not to improve the Kona but to
save money and charge more for the Kona name being mixed in! (IMO) Don't
even touch any Kona Blend that comes from Hawaii, it's the worst for good
reason... (The green beans used to blend have to be fumigated before the
ship can dock, Hawaii agricultural law. Rand Tourist trap sludge, IMO.)
You'll probably find much more flavor in what you roast versus the whole
beans you've been buying. Can't be that fresh sitting on a Costco shelf!
(though better than pre-ground sitting on a Costco shelf...)
G'luk and Welcome to the Club!
Home Roasting in Vancouver, WA USA
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5) From: Timothy A Reed
On Fri, 24 May 2002 08:06:47 -0400 "Randy & Debbie B." 
Most Central Americans would fit this pretty well, though you might avoid
the Huehuetenango because of it's brightness.  Buy 2 or 3 pounds of the
cheapest one (mistakes, you know...); once you've gotten the procedure
down, you'll pretty much be able to roast just about anything.
In your heart you wonder which of these is true
The road that leads to nowhere
The road that leads to you
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6) From: John - In Deep Southern Texas
    I don't mean to sound argumentative but I think Huehuetanango can be
roasted just into first crack and produce a very smooth cup.  Trust me, I
have a wife who is very picky about coffee and doesn't care for anything
strong, and she loves Huehue done this way.  It is the most forgiving bean
I've roasted among 41 the varieties I've attempted.
John - Really headed for the pool now.

7) From: Les & Becky
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I love Kona too, and if you are enjoying a blend of 20% Kona and another =
coffee, it is my guess that it is a Central American.  It is either a =
Panama or a Costa Rican.  You are paying the big bucks for the Kona =
name!  I currently have 6 Kona coffees in my stable, and they are all of =
the type you described, but they are all different too.  As a new =
roaster, I would suggest that you order some of the cheaper Costa Rican =
coffees (not the LaMinita it is a tricky one and expensive) and the =
Panama coffees to get started with.  Hey if you want to spend over =
$10.00 a pound to learn on Konas it is your money.  I believe that the =
Kona is a bit more complex than the Centrals, however I can't afford to =
drink Kona all of the time.  The Guatemalan coffees are really good too! =
 Personally, I would never blend a Kona with anything!  Now, if you =
really want the ultimate coffee, you need to some how get some St. =
Helena coffee.  It is the top coffee in MHO of the balanced type of =
coffees.  Read Tom's review on his web page and weep, because according =
to my inside source, this years major USA shipment is lost, just like =
last years was!

HomeRoast Digest