The_Kapn
07-10-2005, 05:20 PM
I got a package from Ron.
2 bags of coffee beans :lol:
Here is the "Coffee Geek" info on them that he provided:
Here's the scoop on the coffees...
Kenya AA Kagumoini Estate
This coffee has it all; good depth of flavor, bright acidity, deep dark-fruit tones, Kenya citrus/wineyness and an aftertaste that doesn't quit. It's not a sweet coffee but it doesn't need to be. What else can I say? As an additional bonus, it was a pleasure to watch it roast; beautiful large, evenly-roasted beans. I just wish I had received more than an 80-gram sample because I'd like to have taken this coffee for a ride at a deeper level of roast. I usually roast light for cupping to be able to get the varietal qualities and identify faults without roast tastes interfering. If it goes up for bid, and I hope it does, I'll buy some even though my stash is bulging! Reading over this review, I guess you can tell that I liked this coffee!
Dry Fragrance: 4.2
Wet Aroma: 4.2
Flavor: 7.7
Finish: 7.4
Acidity: 7.7
Body: 6.8
Cupper's Correction: +2.0
_________________________________
TOTAL (subtotal + 50) = 90.0
Brazil Daterra Farm Yellow Bourbon Organic
The coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster. The coffee was cupped blind against a control sample. See former thread in this forum for further details on my procedure
Roast Level: City
Rest: about 12 hours.
What a great year for Brazilian coffee! As if the Poco Fundo needed an encore, this coffee and some other non-Brazilians was sent to me for cupping by sumocomputers and his cohort, chargerswin. They plan to be new coop distributors from the San Diego area. This coffee comes from the Daterra Farm(s), renowned for their innovations, dedication to quality and preservation of the environment and is sent from Brazil in 53-pound nitrogen-flushed containers.
The coffee is low acid, mild, very sweet, with a creamy mouthfeel, hints of tropical fruits and fairly bursting with toasted hazelnut flavor. There's rich crema for espresso lovers and as a single origin espresso, if you like it mild, sweet and nutty, this is for you. I blended it with some Yirgacheffe and drank it instead of eating dessert (saved lots of calories that way)!
Dry Fragrance: 4.5
Wet Aroma: 4.2
Flavor: 7.7
Finish: 7.6
Acidity: 6.2
Body: 7.5
Cupper's Correction: 2.0
_________________________________
TOTAL (subtotal + 50) 89.7
Hope that's not too much info...
Don't know about "too much" (well, yes I may...) :lol:
Here is the plain English info:
Fantastic stuff :lol:
Never knew coffee could be so good!
Y'all need to get on Ron's good side :wink: :wink:
Thanks Ron,
TIM
2 bags of coffee beans :lol:
Here is the "Coffee Geek" info on them that he provided:
Here's the scoop on the coffees...
Kenya AA Kagumoini Estate
This coffee has it all; good depth of flavor, bright acidity, deep dark-fruit tones, Kenya citrus/wineyness and an aftertaste that doesn't quit. It's not a sweet coffee but it doesn't need to be. What else can I say? As an additional bonus, it was a pleasure to watch it roast; beautiful large, evenly-roasted beans. I just wish I had received more than an 80-gram sample because I'd like to have taken this coffee for a ride at a deeper level of roast. I usually roast light for cupping to be able to get the varietal qualities and identify faults without roast tastes interfering. If it goes up for bid, and I hope it does, I'll buy some even though my stash is bulging! Reading over this review, I guess you can tell that I liked this coffee!
Dry Fragrance: 4.2
Wet Aroma: 4.2
Flavor: 7.7
Finish: 7.4
Acidity: 7.7
Body: 6.8
Cupper's Correction: +2.0
_________________________________
TOTAL (subtotal + 50) = 90.0
Brazil Daterra Farm Yellow Bourbon Organic
The coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster. The coffee was cupped blind against a control sample. See former thread in this forum for further details on my procedure
Roast Level: City
Rest: about 12 hours.
What a great year for Brazilian coffee! As if the Poco Fundo needed an encore, this coffee and some other non-Brazilians was sent to me for cupping by sumocomputers and his cohort, chargerswin. They plan to be new coop distributors from the San Diego area. This coffee comes from the Daterra Farm(s), renowned for their innovations, dedication to quality and preservation of the environment and is sent from Brazil in 53-pound nitrogen-flushed containers.
The coffee is low acid, mild, very sweet, with a creamy mouthfeel, hints of tropical fruits and fairly bursting with toasted hazelnut flavor. There's rich crema for espresso lovers and as a single origin espresso, if you like it mild, sweet and nutty, this is for you. I blended it with some Yirgacheffe and drank it instead of eating dessert (saved lots of calories that way)!
Dry Fragrance: 4.5
Wet Aroma: 4.2
Flavor: 7.7
Finish: 7.6
Acidity: 6.2
Body: 7.5
Cupper's Correction: 2.0
_________________________________
TOTAL (subtotal + 50) 89.7
Hope that's not too much info...
Don't know about "too much" (well, yes I may...) :lol:
Here is the plain English info:
Fantastic stuff :lol:
Never knew coffee could be so good!
Y'all need to get on Ron's good side :wink: :wink:
Thanks Ron,
TIM