Kigoma Peaberry

Tanzania

My wife suggested that I roast this batch well past the second crack but just before charcoal. She said that the peaberry always seem to have a green taste and she wanted to know if French roasting the beans would knock the green out of it. It did -and how.

This roast was so good that I thought I had a professional roaster make these beans. The only thing missing was the snobbish barista, the calming brown colors, and the college beatnik sitting in the corner trying to look cool with his Oxford Dictionary of Modern Poetry. Had Little Orphan Annie's Daddy WarBucks tasted this brew he would have commissioned me to full-time employment in the making of coffee beans.

This bean makes roasting easy and encourages the lowly roaster to have great aspirations of hope among a world that is too easily tricked into drinking bad coffee because of the cream, sugar, and flavors galore.

If I were in the business of roasting beans, I would sell this coffee at a premium - and you would buy it.

Mocca Matari - 5

Yemen

Like school kids in the lunch-line on pizza day - this coffee made me happy.

The aroma was rich, thick, and warm like an evening fire. It was robust with nostalgia and made you say "wow". The flavor was as committed as Little Ann was committed to Old Dan. Thick and solid this coffee did not let you down, chasing down the ring tails of satisfaction.

That said, the Mocca Matari is a demanding mutt - as fickle as a cat. Some beans you can roast without too much attention and still brew a cup that contains the flavor that you expected. However, the Mocca in this bean will not be realized until it has been roasted quite dark - well into the second crack. Though the flavor is good at the cinnamon level the potential will still be in the bean waiting for the maturity that comes only with a fuller roast.

Kigoma Peaberry

Tanzania

Just like the Paupa New Guinea, this Peaberry possesses a sophisticated flavor that only the most seasoned coffee lovers will appreciate. Like the flavor of Borolo Pio Cesare, this coffee is full of complexity.

This is a good coffee but one I fear will not be liked by most poeple. It really must be drank like a wine because one must approach it like the connesuer of wine rather than a teenager drinking a Budweiser. I do appreciate it for a change but the flavor is odd (sort of like chickory flavoring) and so it will not become my favorite.

Kigoma Peaberry

Tanzania

Just like the Paupa New Guinea, this Peaberry possesses a sophisticated flavor that only the most seasoned coffee lovers will appreciate. Like the flavor of Borolo Pio Cesare, this coffee is full of complexity.

This is a good coffee but one I fear will not be liked by most people. It really must be drank like a wine because one must approach it like the taster of dine wine rather than a teenager drinking a Budweiser. I do appreciate it for a change but the flavor is odd (sort of like chicory flavoring) and so it will not become my favorite.

Flores - Bajawa

Indonesia

The Flores Bajawa bean is the first coffee that I used to learn how to roast coffee with. So far I have roasted 7 batches with this bean and have discovered that I have enjoyed it roasted to a City/American roast the best. The Cinnamon roast was too grassy and mild for my taste while a Full-City/Vienna roast seemed too well done to taste anything but the flavor of the roast itself.

The aroma from the City roasted cup was earthy and simple and the flavor had a great body. It was well balanced and it portrayed a complex but non-complicated taste. I experienced a chocolaty attribute from this bean during the aftertaste but I really noticed it when I poured the coffee over ice.

All this having been said I really do not have a desire to purchase more of this bean. From 1 to 10 I rate this coffee a 3.