Favorite Bean right now

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Favorite Bean right now

Postby BrewBum » Wed Jan 21, 2009 9:54 am

So what is it? Dark, medium or light roast?
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Re: Favorite Bean right now

Postby SMITHENHALS » Wed Jan 21, 2009 1:22 pm

Pinto.
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Re: Favorite Bean right now

Postby chico » Wed Jan 21, 2009 5:35 pm

right now, its the Ethiopian Sidamo at full city. Pinto's are dangerous with their gas tanks in the back.
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Re: Favorite Bean right now

Postby cbbrown40 » Thu Jan 22, 2009 2:36 am

Darker the better
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Re: Favorite Bean right now

Postby swede sd » Sun Jan 25, 2009 11:11 am

Costa Rican BCT Dota Select------full city. Papua New Guinea Kimel X-----------city. Tanzanian Peaberry at all roasts.
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Re: Favorite Bean right now

Postby Beach Brewer » Tue Jan 27, 2009 12:20 pm

Just about anything Costa Rican at full city right now.
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Re: Favorite Bean right now

Postby theisenm85 » Tue Jan 27, 2009 6:23 pm

Indonesian Sulawesi Toraja

Pretty much anything though.
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Re: Favorite Bean right now

Postby gfoster » Thu Jan 29, 2009 10:30 pm

I'm starting to back away from the dark roasts, I'm finding that if I roast to a dark roast, everything tastes the same and I lose the real bean characteristics.

My favorite bean right now is probably the Ethiopian Dry Process Korate Sidamo, although I'm also really enjoying this year's Idido Misty Valley crop. I like the IMV at just shy of a FC, more a C++ roast. It's still got the IMV/Yirg brightness at that roast without losing it to the burnt roastiness of a dark roast and without letting the bright citrus of a lighter roast completely overwhelm it either. The Sidamo is tremendous at a FC, with tons of stonefruit/apricot notes. It is completely lifeless if you roast it too dark.

My "house blend" right now is the DP Korate Sidamo roasted to full city, blended 50/50 with Brazilian Morenhina Formosa at a FC+ roast which brings out overwhelming chocolate in this bean. I have gone through about 10 lbs of the DP korate so far and have about 10 left. Probably the best bean I've had since I started roasting this year was the Costa Rica Finca Tono Miel, which I also blended half and half with the Formosa. That bean was incredible. I got it in a sampler, and by the time I roasted the 1 lb I had and realized how incredible it was, it was too late to order more because they were out.

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