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Topic: More farewells one great new arrival more on the way (4 msgs / 105 lines)
1) From: Les & Becky
I have said so many farewells too, I just had to break my imposed
moratorium.  Alchemist John knew I would.  I just was on the temptation
website.  One nice feature Tom has on the site is the "REMOVE" button.  I am
sure he would have been much more happy with my first order!  Now that I
have ordered my supply of Nicaragua Pacamara, I can give it the praise it
needs to have.  In my book it is a MUST TRY.  The hybrid really worked on
this one.  Just roasting it I knew it was going to be special.  A very
complex cup with caramel and a great buttery feel like a good Brazil.  I
would say that it truly is a very different bean than an other I have tried.
I always like a good Typica of Bourbon.  I try to stay away from the
"Cats.", but have found some of the blends to be O.K.  Don't let Tom's
warnings about the bigger beans scare you, (Maybe he doesn't want to run out
before he is done enjoying it!)  This one has the potential of moving into
my top five list.  Considering the fact that I have tried over 250 various
origins moving into the top 5 is going to take some doing.  The aroma of the
roast filled the house from the garage.  When I popped the top off the
storage container for my first vac pot, I enjoyed the fresh smell of coffee
for a couple of minutes before grinding.  The great aftertaste lingered for
well over a half hour after my last cup!  Anyone else out there overjoyed
with the Pacamara?
Les

2) From: Jim Schulman
I've done one roast of the Pacamara, and was a lttle 
underwhelmed. The same varietal from another plantation in the 
same region got a huge 94 pts on Coffeereview (the highest rated 
coffee on the site), and the best coffee I've had all year is a 
bourbon Nicaraguan I got from a friend in Canada. That one had 
wonderful middle tones of pears and walnuts (although they 
disappeared in 36 hours flat); this Pacamara struck me as 
unbalanced, with catura lemon highlights obscuring the rest of 
the taste, which was promising. 
I'm going to try going faster during the first crack, and slower 
thereafter, a trick that helps with too lemony CRs. I'm hoping 
that will reveal the treasures you got.
Jim
On 25 Sep 2003 at 22:39, Les & Becky wrote:
<Snip>

3) From: AlChemist John
I have to go with Les on this one.  I found it very smooth and buttery as a 
really good Brazilian.  I did  about 3 minutes to 300 and then a gentle 
climb to 440 in a total of 11 minutes with 1st crack around 8 minutes.  As 
I really do not care for that lemon highlight, I would say it is very roast 
dependent as I did not notice it.
Jim,  how did you have it.  Shot, drip, vac?
Sometime around 22:55 9/25/2003, Jim Schulman typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

4) From: Jim Schulman
On 26 Sep 2003 at 5:47, AlChemist John wrote:
<Snip>
Mainly Americanos, once open bowl. I did get the buttery body. I 
spent about 5 minutes going to 300, 13 overall. I'll take the 
next roast faster to, and slower after, the first, though not as 
slow as Les, I think.
Jim
Jim


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