HomeRoast Digest


Topic: CR La Minta vs Mama Cata or La Berlina (10 msgs / 259 lines)
1) From: Ben Treichel
Hey all,
I roasted all of these coffee's at the same time to the same temperature 
(425 just before 2nd) same profile (as close as I could get). Here's the 
question. They all start about the same, but the CR seems to have a 
cleaner/brighter finish, while the pan's seem to drop more to a slight 
syrupy finish. Does this make sense?
Ben
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2) From: Oaxaca Charlie
--- Ben Treichel  wrote:
<Snip>
 Very different varieties. Those two Panamas are mostly Typica,
and the CRLM all Carurra and Catui. What you describe as
"bright" I taste as lemony and can only take in small doses.
 Typicas rarely have much citrus fruitiness no matter where they
grow. Caturra and Catui always have at least some in the
aftertase at a city roast-or at least that's what my own tase
buds percieve. 
Charlie
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3) From: Tom & Maria
<Snip>
It does to me -what I like about Panamas are the depth and I think I 
get more body out of the Panamas. There is not a great difference in 
the pacific-side/tarrazu CRs and the Panamas in terms of 
microclimate, altitude, soil, etc. In fact last time I went there, we 
walked up a road at Finca Hartmann to the sign marking the border of 
La Amistad Nature Preserve -that's Costa Rica! Not that Boquete is 
near Tarrazu but the similarities between them are many. The CRs are 
more acidic in general, but the problem with them is that they are 
all new caturra and catuai cultivars, whereas the Panamas you have 
are all typica and bourbon. I think that's a lot of the difference 
you are seeing in the cup. -Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
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4) From: Tom & Maria
<Snip>
Woops -just sent my email on this and realized we are saying the 
exact same thing : are we on the same page or what!
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
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5) From: Ben Treichel
Is this typical of the difference between old and new cultivars ( I know 
difficult ?). Also, do you have to sacrifice body to get brightness? Or 
is that what blending is for?
Thanks
Ben
Tom & Maria wrote:
<Snip>
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6) From: Ed Needham
Are there any CR typicas or bourbons?  
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.com
ed
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7) From: Oaxaca Charlie
--- Ed Needham  wrote:
<Snip>
 I'm interested to read Tom's reply to this. My info is that
there used to be plenty. I used to love CRs. Now there's less
and less. For one thing they yield much , much less per acre,
especially typicas. Also, typicas need shade to thrive, are
happiest as part of a forest, and outside of parks there are
virtually no forests left in Costa Rica. 
 Charlie
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8) From: Ed Needham
Sad.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.com
ed
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9) From: floyd burton

10) From: Oaxaca Charlie
--- floyd burton  wrote:
<Snip>
 If Tom has time to reply , pay attention. You can ask an awfull
lot of grens buyers, even importers who travel to producing
countries that question and get a lot of humming and hawing and
in the end some lame generalities. They don't know! Sure, some
do but really most don't seem to, IME. And it does matter. A
lot.
 If Tom doesn't get back on this, read what he's already written
on the SM site, and mail me off list for what I think I know
about different varieties, which should be somewhat less than
Tom does.
Charlie
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