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Topic: Monsoon (9 msgs / 150 lines)
1) From: Andrew Thomas
Has anyone else noticed the worm holes in the Malabar Monsooned? Maybe it's the larvae that give it that "special" flavor. Could be worse -- at least it's not French-Vanilla-Amaretto-Raspberry. (Actually, I love the stuff -- Malabar, I mean -- I'm even perverse enough to drink it straight sometimes.)
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2) From: Gerald Allen Green
I don't know what organism's larvae feed on the coffee bean, but in most fruits and nuts if you see a worm hole, it's where the animal exited, not entered.  So you shouldn't consider the flavor to be contributed to by the bodies of those worms; they would be long gone (having contributed - those few that
survived - to the next generation of their species).  --  Jerry Green
Andrew Thomas wrote:
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3) From: Michael Thompson
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Maybe
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at
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the
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straight
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Just the thought of Monsoon straight puckers me right up ;0(
Mike
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4) From: Tom & Maria
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It happens ...I keep an eye on stuff like that but its inevitable with the
indonesians that at some point while the cherry is on the tree a bugger is
going to bore through a few beans. They try to sort them out but its all
done by hand so ... I actually did reject a bag of Sumatra Gayo Mtn last
year that I felt had a few too many holes. At some point it will affect
roasting in a negaitve way. It was odd because the rest of the bags from
the same lot were fine ...just this one. I usually tap a small sample from
each bag when we get them in to check consistency. I remember a shipment of
Kenya Nyanja where one bag had much smaller screen coffee than the others :
AA should be 17/18 and this was more like 16 screen. But upon cupping it I
could see any difference so I didnt bug the broker about that one.
BTW: I think the more mottled, browner Monsooned you are referring to is
just a little better than the one we just received ...well, let me clarify.
The first lot that didnt look so could was sharper in the cup in terms of
the pungent monsoon character. The new lot is really good looking, perfect
pale blond coffee, and has a very good peppery aroma but is not as sharp in
the cup. I think I liked the first better, but I think a lot of people will
like the current one better. Its a subjective thing, as most of this is
anyway...
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
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5) From: Gerald Allen Green
Tom, I'll tell you what I told Andrew Thomas on this list.  As an amateur
biologist/botanist, the adult female insect usually deposits her eggs in the
flower (or in the ovary of the flower), the fruit or nut that then forms has
insect eggs inside it, which then "hatch out," and the larva then eats its way
to freedom, leaving an exit hole.  It could happen that for coffee it's the oher
way around, but I doubt it.  Have you ever kept flour or some substance like
that too long in your cupboard and found adult weevils in it?  Same process.
The eggs are so tiny that many escape the teeth of the grinder that grinds wheat
into flour, and voila!  --  Jerry Green
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6) From: Andrew Thomas
To Tom: I'm kidding about the worm holes -- they don't concern me in the least.  I do notice the difference in the color of my latest order, now that you mention it, but I haven't tried it yet.
To Jerry: Thanks for the info about the exit holes. As a bit of an amateur botanist myself I should have thought of that.   Andy
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7) From: Gerald Allen Green
To all posters on this thread:
Tom, I'm not a coffee farmer or processor, but I doubt that "indonesian
semi-wash" sanitizes these "residuals" as much as you imply in their wet-milling
process.  My mother used to tell me (they were Kansas farmers), "we're all bound
to eat a peck of dirt before we die," and I take that to mean we can't avoid a
certain amount of "contamination" in our food.  Ever take a look under a
low-power microscope at a wildflower you've been admiring, or think about the
amazing growth of flora that our digestions depend on?  But I'm not sure that
the Indonesians are right to glorify all this under the name of "lutwak."  Since
the success of Indonesian semi-washing would seem to be involved here, I don't
know which residual fecal matter - that of cute little quadrupeds of tiny little
larvae - I would prefer to grind and turn into my morning drink.  --  Jerry
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8) From: TFisher511
In a message dated 1/30/01 5:12:30 PM Eastern Standard Time, at 
writes:
To Jerry: Thanks for the info about the exit holes. As a bit of an amateur 
botanist myself I should have thought of that.   Andy
I had been holding this comment, but can no longer resist. If they eat enough 
to leave an exit hole, one might expect that they do leave a little something 
behind?? Just might want to roast those beans well done.
Terry F

9) From: Tom & Maria
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True, except they do the indonesian semi-wash to these coffees: the coffee
is pulped by the local farmers but then wet-milled later. So that should
take care of ...er... residuals...
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
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