Brazil yellow bourbon sul de minas. City roast french press. The beans have a milk chocolate and nut like aroma and the brew is slightly fruit/citrus. A beautifully smooth coffee. Never had this bean before a couple weeks ago but this is my second pound and I'll keep buying it as long as my local roaster has it.
[Reply]

RE: The coffee I got at Sam's.

It's been my experience that Sam's won't keep anything nearly that long if it's not selling. They are not bashful to get rid of it and chalk it up to experience. I first saw it on their shelf about 3 months ago and it was considerably higher then. Although it apparently didn't sell well, (no name recognition) it is "Farmer Friendly" coffee out of the El Recreo Estate in Jinotega region of Nicaragua and roasted by Mayorga Coffee out of Maryland. For those whose tastes are not quite as exclusive as using hand-roasted coffee, or those who don't have their own garage roaster, I found it more than adequate. Living on a fixed income, I like to find a good buy myself. Ground coarsely and in a french press, it tastes like "cafe" coffee to me, but I may be wrong. I know it paired quite well with the Frank Llaneza 1961 I had today.
[Reply]

Further, if I am not mistaken, the Mayorga Coffee company is also the same company that makes Mayorga Cigars. Check your last J.R.'s catalog- both their coffee and the cigars are shown there. I'd like to hear from anyone that's had the cigars.
[Reply]

If you found it "more than adequate" and are happy with it, then it's cool. You could be creating nirvana in that french press though. :-)
The Panama Voc Est, is better with 1 more days rest. Cocoa powder, some nuts, better body, fuller flavor, this is good coffee.
[Reply]

Some Armenian coffee fresh grind from a nice local Armenian market in Glendale, CA (Its a Mediterranean Blend. Basically half medium roast and half dark roast that is ground to a powder). Great taste:

Image
[Reply]

I'd like to see a bigger picture, please? :-)
Pan Voc Est, with 4 days rest is VERY nice.
[Reply]

OK, that just looks freakin' delicious! :-)
[Reply]

:-)...Sorry if it spilled in your lap Bob.
[Reply]

No problem, didn't get on the keyboard :-)
[Reply]

BSB's Experimental Mocca Java Blend, today with 5/8 Yemen Moca Matari and 3/8 Bali Organic Blue Moon. Good stuff. Yesterday with 75%-25% I liked it better though. Gonna play with some Sumatran in the mix tomorrow.
[Reply]

Colombia - Tres Payasos de Tolima AAA Lot, roasted 36 hours ago to city+, drip, splash. Good stuff!
[Reply]

2nd pot, Yemen Moca Matarri, roasted almost 5 days ago to FC, drip, splash, awesome. Earthy, leathery, it's got that certain twang. These Yemen's really require a lot of rest to hit their peak.
[Reply]

SL 28 varietal.
[Reply]

How much rest do the Yemen's need where they are just starting to peak in their flavor profile Bob?
[Reply]

That sounds interesting :-)
I try to finish a coffee within 3-4 days after roast. Yemen doesn't even start to peak until after 4-5 days. I'm thinking this Yemen should be peaking days 6,7,8. Hoping anyways. Let you know tomorrow.
[Reply]

2008 Panama Esmeralda roasted for Christmas Day. Leftovers.:-)
Slight fade, still a great cup.
[Reply]

BSB Mocca Java Blend, 2/3 Yemen, 1/3 Sumatra Mandheling. This is really, really good. The chocolate is very dark, the earth and leather and funk of the Yemen is there. Smooth, good balance. I like, but it could use a little sweetness, maybe. Dang, this is fun.
This is day 6 for the Yemen and it is going strong. Still a little de-gas when I opened the airtight canister.
[Reply]

I tweaked the blend, now 1/2 Yemen, 1/4 Sumatra, 1/4 Bali Blue Moon. Still good, not as good, needs something else.
[Reply]

Tweaked again, 2/3 Yemen, 1/6 Sumatra, 1/6 Colombia Tres Payasos. Not bad, but not what I was hoping for. Maybe I'll start an all new thread about blending.
[Reply]

What type of roast did you place on the Yemen and the Sumatra?
[Reply]