Terry, 1st, I haven't forgotten your query on the Kona greens vac storage. My getting the KPM & Greenwell wasn't really for that purpose, just to compare what Tom has to what I picked up in Nov. I have CR LaMinita 01 set aside vac'd for long term storage testing. Been over a year so about time for year 1 (plan on taking it to 3yrs)... The Greenwell Tom has is single estate but not Greenwell Estate so wouldn't be a good test anyway. (from off list discussion with Tom, he believes it's from I forget which estate name, Greenwell sold as single estate, but not Greenwell itself, which is what I picked up in Nov 01). The two side by side KPM Americanos I made, one for me and one for Debi, tasted very similar. Debi said they tasted about the same but I noticed a bit better brightness in Tom's current offering. I'd already determined the 5# I picked up from Donna in Nov 01 wasn't quite as good as the previous 5# I got from her... Of the 5 I roasted same session same time/profile Wood's 02 (last parchment processed of the season) was the hands down winner. Tom's Greenwell offering 2nd.... I believe you won't regret 'succumbing' to the Panama La Berlina pressure. It really is good. Now that you mentioned the Kowali Blue Kona, checked and found a pound left in my stash. Time to visit it again! BTW, what's your roast batch size? I've kept it vac sealed. Shoot me your address and I'll send you a roast batch of greens to compare to your storage method. BTW, since you're so 'low' on greens :-), I'd highly suggest since you like Kona to contact Gus at Pele and see if there's any left of the last of the 02 Wood's. It's that good, IMNSHCSAKO. (in my not so humble coffee snop association kona opinion :-) MM;-) Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
mdmint writes: <Snip> I figure you will probably run out of greens and break into that stash before the three years is up. It will probably be about the same time as the next Eagles concert, if you remember the name of their last. I do like the Greenwell that Tom is carrying now. Even if it isn't Greenwell Farm, I think he picked another winner in this Kona. If you have not tried it and will be placing an order soon, you might just want to try a pound just to say you tried it. I am looking forward to Big Brown delivering the Panama La Berlina after caving in one more time to the list carrying-on's. I will probably take samples to work for friends since I am the only coffee drinker in the house. Carol won't touch the stuff, but she never complains unless my dedicated cupboard overflows, then maybe a couple of gentle words. I still have a couple of pounds of Wood's, but found the first bag to be very acidic. It may be the way I roasted it, but even adequate resting didn't mellow it to the point I really like. I will be trying it again soon and will roast it darker yet to try to mellow it out even more. As far as batch size, I have a FR+, HWG & P and an Alp back in the box plus my old Unimax so anything up to 1/2 pound will work fine. I could always do multiple batches if you feel the need to send more:-). All kidding aside, I can roast 70 grams or less just fine. I will e-mail you off line with my address. I have some St. Helena from the first time Tom carried it that I just cannot drink. If you send your address, I would like to send some and you can let me know if my storage has ruined it. It was okay when it was fresh, but since I still have some left it must not have impressed me that much the first time around. That did not keep me from ordering just one pound of the new lot. Thanks for the reply and keeping me in mind! Just made a meatloaf to cook on the Holland tomorrow. I'm sure I would have enjoyed the fireworks and feast over the fourth. Terry F Just finishing a cup of aged Yemen.....really different.....really good.
From: I do like the Greenwell that Tom is carrying now. Even if it isn't Greenwell <Snip> it <Snip> to <Snip> I got a # of Greenwell & KPM from Tom, that's what I was comparing! <Snip> very <Snip> will <Snip> Maybe it's a taste preference difference, maybe how roasted or both. Of course, I've only roasted 3 batches (at least, that I have notes for...) (151gr each) of Wood's 02 so far. 1st batch 'profile' roast lengthened to city 435f in 13:46, tasted flat. The next 2 batchs I shortened to 435f in 11:10 then 10:11 (not a typo!) - both these batches excellent. Bright yes, but also way complex with excellent body, flavor, mouthfeel and finish. A 'normal' 120v fixed with the Rosto would be around 6:30 for the same roast... I'll contact you off-list for swap discussion... MM;-) Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast