[Homeroast] Costa Rica RIP 2009

Joseph Robertson theotherjo at gmail.com
Mon Jun 21 14:12:54 CDT 2010


Tom,
I have never quite understood this. When we see this difference after
roasting is it because there is a mix of the two processes we buy from you?
Some with the parchment layer and some beans the true pulped natural
process?
Joe

On Mon, Jun 21, 2010 at 12:04 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias at sweetmarias.com> wrote:

> It depends how much of the fruit was left on the outside of the parchment
> layer - darker roast appearance = more fruit = a true pulped natural
> process. Tan bean = less fruit = more of a true wet process. It's sorta a
> melange of processes. basically. RIP was fun but I decided to not do it this
> year... Tom
>
> I roasted a pound of Costa Rica R.I.P 2009 this morning. I noticed
>> that some beans got dark, and others stayed tan.  I roasted it well
>> past first crack, and some of the beans are VERY dark while many
>> others remained light tan.
>>
>> Should I separate the tan beans and roast them further, or separate
>> and throw them away, or just grind and brew them with the dark beans?
>>
>> Thanks for any help.
>>
>> Brian
>>
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>
> --
> -Tom
>
>
> ____________________________________________________________________________
> "Great coffee comes from little roasters" - Sweet Maria's Home Coffee
> Roasting
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>
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