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Topic: Carmel beans (4 msgs / 53 lines)
1) From: Charles Cowdrick
I would appreciate bean suggestions that, when extracted as espresso, 
produce a carmel flavor.
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2) From: Jim Schulman
Hi Charles,
You wrote:
<Snip>
I find Sulawesi is good for caramel. I think the 
flavor is reinforced when one mixes the Sulawesi 
about 2:1 with a malty Columbian (I get this most 
from the Narino region beans, but I'm not much of 
an expert on Columbian beans).
Jim
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3) From: Oaxaca Charlie
--- Charles Cowdrick  wrote:
<Snip>
  The PR yauco selecto has pretty strong carmel flavor as a cafe
crema...
Charlie
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4) From: susan oppenheim
caramel
carmel is a mountain
sorry.......
Charles Cowdrick wrote:
<Snip>
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