New beans!

[blackice]

I got some new beans to experiment today. The list includes:

India Washed Arabica
India Robusta (for greek and espresso blends)
Ethiopia Djimah
Ethiopia Sidamo
Honduras...
Guinea...
Saint Dominico...

and of course my favorite Guatemala!


I'm anxious to roast tomorrow!!! Any roasting advice???

[zix]

If your "Saint Dominico" has not got its name from the cathedral of Bologna, but instead is the same as "Santo Domingo", coffee from the Dominican Republic, you can try roasting to second crack and stop there. Has behaved well when roasting at my place and has had a nice balanced taste.

The Indian Robusta I have tried so far has been well behaved compared to the other two robustas I have tried, and has had smaller and greener beans - much more like many arabicas. It needs a longer and harder roast than most arabicas. Roast well into second crack, otherwise you won't want to drink it.

[blackice]

LOL

Zix you're right. I must improve my English. It's Santo Domingo.

Thanx for your recommendations!

I also got today Ethiopia Limu, Brazil Monte Alegre (dry), and Brazil Samambeira (pulped). Also fine quality Kenya AA. Roasted full city+ the Samambeira is nice but it has rather high acidity! It has only degased for 5 hours!!! I must become more patient

[zix]

Maybe words are sharp, but I am not... So sorry, I actually was unsure if it was a product name or an origin name. Looking back at what I wrote, it really looks sarcastic. But it was just another linguistic inexactness. I promise I had no intention of lecturing you!
Coming from a Swede, it would be a bit much too... (arf arf)

[blackice]

If your words were sharp I didn't understand it!

[blackice]

It's funny but the Brazil Samabeira needs a lot of resting. After 3 days the beans have finally got a very nice rich and balanced cup profile. Fantastic as a base for espresso blens. I'm going to roast some Brazil Monte Alegre now!