Kimel Peaberry

This is still my favorite coffee. It is smooth, it is strong, and it is characteristic beyond measure. Really, I sit here with my eyes wet with tears sipping this batch that I roasted this afternoon and I swear that there must be a Thanks Giving meal in this cup. I think if it were a dietary supplement that it would make you thin, if were a make-up it would make you beautiful, if it were a hair gel it would grow new hair, and if it were a little blue pill like Viagra it would - well, you know.

Anyway, I really believe that this is the best coffee in the world...

Washed Bourbon - 2

Rwanda

I roasted this bean for the second time using the Popcorn Popper. This was a City Roast being removed from the heat just after the First Crack finished.

I made two cups using two methods. The first was with the French Press and the second was with a very coarse ground and my wife's tea infuser. Both cups turned out well. The flavor was highly floral / fruity and very mild.

It seems to me that this is a good coffee if I ever figure out how to make it well. I will keep you posted when I figure it out.

Kimel Peaberry - 3

Papua New Guinea

I roasted the last of my Peaberry to give as a gift to friends. Thankfully I had enough to roast myself a pot.

This was City Roast which is going to really impress. It has an outstanding aroma and an exquisite flavor. If you ever get a chance to get some of the PNG Kimel Peaberry don't let it pass you by because it is excellent.

Harar Horse - 2

Ethiopia

I roasted the Horse to Full-City+ this time and although I enjoyed it I did not pick up on some of the nuanced attributes. I noted a spiciness last time that I did not seem to notice this time around. The only reason for this is the darker roast.

However, when I poured this coffee over ice it was again very enjoyable as the chocolate shined. Because of this I think the best of both worlds is gained with a lighter roast.

Guayata Typica

Colombia

The aroma of this cup smells as a cup of coffee is expected to smell. It smells nostalgic of grandma's house when coffee was still made with a percolator and you awoke to the smell of coffee wafting through the house. There seems to be a lot of smell for such a lightly roasted bean.

There is a dominant nutty flavor, in this cup, that finishes with a nice fruity and spicy note. The flavor is very good but I do not think it is anything more special than a cup of Maxwell House dark roast.

From 1 to 10 I rate this coffee a 2.

Kimel Peaberry

Papua New Guinea

This is a complete and unexpected surprise. I do not know if this is what I was to expect from a Peaberry (sort of like the hoppy flavor is expected of an IPA in the world of beers) but this almost tastes like something other than coffee. It is nothing if it is not a new experience.

The Kimel Peabery possesses a sort of spiciness which is a strong attribute in this coffee. One person describes this as the slight flavor of thyme which resonates as true with me. I also sense a fine buttery flavor and feel as well.

I roasted 2 oz. of this bean to a lighter City roast and ground it mediumly for a 12 cup pot. The brew was a perfect cinnamon brown with no hint of emerald around its edge. It had a unique aroma, from bean to brew, which should have tipped me off to what was in store but not many beans actually taste like they smell.

This Papau New Guinea (PNG) Kimel Peaberry is quite extraordinary and quite a pleasurable experience. I do believe that this is one of those coffees that can be used as a tool to aid in personal times of devotion and worship.

From 1 to 10 I rate this coffee a 9.

Harar - Horse

Ethiopia

I chose this forth coffee simply because of the name "Horse". Whatever it means in the Ethiopian tongue I wanted to see if it tasted like dog food. ;)

This coffee has grown on me as I found it to not have any attribute that leaps out - This indicates that it is a very well balanced coffee. As I worked through a couple of cups I learned that it had a slight spiciness and fruitiness in the initial stage which quickly diminishes into a smoothness that becomes nondescript.

This was a City Roast which sported a wonderful aroma in the ground bean itself but I found the aroma of the brew to be lacking and almost raw in nature. Because of this I am going to try a Full-City Roast and see if the beginning stages of carbonization unlocks some hidden flavors and aroma.

This coffee, roasted City, grew on me. After about 4 cups I found that there was a lingering quality about it. The body did not seem anything special but now I am wondering if it was an attribute of the body that is lingering. This lingering certainly suggest a complexity that I have yet noticed in any of the other coffees. I am eagerly expecting to try this cup again.

From 1 to 10 I rate this coffee a 5.