I mainly prefer SO, but the Ethiopian came out a bit light, so I thought I'd try some blending. It worked out pretty good. I am looking forward to roasting and trying a new SO, when these coffees are gone though.
[Reply]

Ethiopinan Yirgacheffe.
Last few months have really gotten into coffee. Amazed how much variety is out there.
[Reply]

Ain't that the truth. I LOVE it! And with places like Sweet Maria's, we can get coffee that literally no one else has tried.
[Reply]

Tanzania Peaberry

Picked up some JBM...but it's just not like it used to be.
It's much less 'special'...meaning it is a little washed out. sad.
[Reply]

Where did you get the JBM?
[Reply]

Had some Tanzanian Peaberry espresso this weekend, had a tangy fruitiness that had a delightful linger. Not my preferred flavor profile but pretty enjoyable.
[Reply]

Ethiopia Sidama Deri Kochoha at FC/FC+. Very Sweet and tasty. Not fruity like the Yirga Cheffe's (I do like that) but more coco and baking spice.
Very nice.
[Reply]

That one sounds really nice. I will grab a couple lbs, next order.
Mocha Java again for me :-) 40% Eth, 60% Sumatra, good cup.
[Reply]

Whatever jet fuel they're serving at the plant here in Argentina. Very similar to Brazilian style coffee. Very thick, almost syrupy.
[Reply]

Straight Sumatra Toba Batak Peaberry :-) roasted what? gotta be 5 1/2 days ago, at least, drip, Silk. It is a fine cup, earthy, funky, smooth, sweet. Classic!
[Reply]

I like the Sumatrans, but this years crop does not seem quite as good as the varities I got last year. :-)
[Reply]

This morning is a blend of 80% Costa Rica Tarrazu Finca La Ortiga at C+ and 20% Brazil Fazenda do Sertao Catuai at FC+.
Very tasty cup. Juicy citrus and Sourdough from the Costa Rica and some Milk Chocolate from the Brazil.
[Reply]

Maybe not quite as potent flavor.
[Reply]

Ya, thats part of it. They seemed a little more sweet in the past, as well as a little more like Baking Spices and less earthy.
The 2-3 varieties this season were very earthy but not as "good-earthy" as last season. More "dirt taste" I guess.
Still good, but did not wow me.
[Reply]

Anyone else like browsing the GCBC? Have a 15# shipment enroute for 2 current offerings there and 10# of unclebeanz Negrita.

My last roast was some Bob O Link that I roasted til they were done with 2nd crack. They're quite dark and oily.
[Reply]

Most from SM have been very good, except the Onan Ganjang may have been a bit "dirty"

HOLY CRAP! Did you do it on purpose?
Can't go wrong with Norm's Negrtita.... unless you burn the sh*t outa it.
[Reply]

http://sprudge.com/shock-portland-ma...raigslist.html

Would ya? lr
[Reply]

I generally roast FC+ anyway and wanted to see how it would be going into French Roast territory. Looking a bit more into it, I may have hit Italian roast, so I will just toss it.
[Reply]

NO! And I don't believe it either. I don't think you can grow coffee in Portland, even in a green house.
[Reply]

FC+ is pretty much as dark as I go, usually just FC.
[Reply]