Been roasting regularly at home for around a year now - first with the Iroast and lately with the (lovely) Gene Cafe.
Yesterday, for the first time, I tried some Indian monsooned Malaber Coehlo's Gold from Sweet Marias - and I think I gave them a little too long, maybe half a minute/a minute after second crack. To the verge of them showing oil, but not quite. Anyway, I was stunned by the different (and to me, almost horrible taste)?? Cant really explain it, but they tasted very bad.
So, just this morning, I tried roasting a new batch and made sure to stop just before/around second crack. They are degassing as I write this and I am very exited to taste them tomorrow.
Anyhow, the last thing I should remember telling is that these greens are about 8 months old (long story and two trips across the atlantic to get them here to Denmark from the US)
So what do you reckon:
A) have these beans simply gone bad due to long transport and aging
B) Monsooned Malabar simply tastes very special compared to other beans
C) Monsooned Malabar should NEVER be roasted beyond second crack?
D) I am losing it
Have a Great Easter all!
