[Homeroast] In the cup on Thanksgiving...

Joseph Robertson theotherjo at gmail.com
Sat Nov 27 12:05:11 CST 2010


Like you suspect Allon, lots of factors. The one I like is, it is a fresh
crop of top grade specialty coffee.
JR

On Sat, Nov 27, 2010 at 7:24 AM, Allon Stern <allon at radioactive.org> wrote:

> This didn't make the list (as far as I can tell) so I'm resending it.
>
>
> So, I tried my first gesha.
>
> Part of the problem of being the only coffee drinker in the house is
> appreciating special coffees - hence I managed to wait until a family
> gathering before cracking the vacuum seal on the dry processed gesha; I can
> see why this is a prized coffee, it's very smooth, balanced with nice
> flowery, citrusy, and spicy notes which don't dominate.
>
> A calm, relaxing cup to have with pie after a thanksgiving feast. Maybe not
>  my regular cup - I usually go for edgy, wild flavors :D
>
> I roasted it in the PID'ed iRoast2. I was amazed at how evenly this coffee
> roasted - not just the final roast, but at every point. As it was in the
> drying/yellowing stage, it changed appearance evenly; as the coffee
> darkened, it looked like it was being airbrushed darker. Freaky.
>
> Is this the gesha, or the quality of the coffee itself, or due to the
> vacuum packing of the greens?
> Anyone else ever notice this?
> -
> allon
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-- 
Ambassador for Specialty Coffee and palate reform.


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