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Salvador SHG Cerro Las Ranas Pulped Natural
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| Unta |
Posted on 11/21/2011 17:11
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Moderator
Posts: 802
Joined: 01/26/2010 17:44
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Post your roast profiles and what you think of the coffee. Mistakes many times can generate great outcomes, don't be afraid to be outside the box in here.
Sean Harrington
educate.
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| Gregman |
Posted on 11/26/2011 10:07
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1/4 Pounder
Posts: 82
Joined: 11/25/2010 12:53
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12 hrs after a roast about 2min into first crack (city?).
I compared what you gave me to what I roasted also.
This coffee is very mild and delicate in flavor w/ a medium body.
It starts off mellow on the tongue then a slight milk chocolate flavor.
The finish is long and a little citrus orange/lemon maybe?
There is a certain dryness at the end which reminds me of a favorite Bolivia.
I never would have guess it was a pulped coffee though.
I 'll try it everyday to see the peak and how it develops.
Greg
Well now........ that's not suppose to happen!
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| Unta |
Posted on 11/26/2011 10:44
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Moderator
Posts: 802
Joined: 01/26/2010 17:44
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It doesn't have the pulped berry notes and I'm thinking that it might perform better a bit darker..maybe 435ish. That Sample that you have is a 12 minute 426, 4 minute dry time. Ill post the profile and maybe a cupping result a bit later.
We shall see.
Sean
Sean Harrington
educate.
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| Unta |
Posted on 11/26/2011 11:48
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Moderator
Posts: 802
Joined: 01/26/2010 17:44
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Somehow I miss placed a profile, but here is the first.
1- 199
2- 245
3- 282.
4- 300
5- 315
6- 330
7- 345
8- 365
9- 390
10-407
11- 425 -fin-
the secind batch that was mailed was actually a 4:30 to 300, 20/m to 360. Then 10-12/m up to 390 15-20/m finished @ 427 in 13min.
The slower of the two roasts has more depth. similar body, but less acidity. There is a certain tart cherry and a fruit sweetness. Though I don't have the eloquent palate to decern certain aspects.
Keep the posts coming...Dont worry if you dont have a TC, report what ya got!
Sean
Edited by Unta on 11/26/2011 11:52
Sean Harrington
educate.
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| JackH |
Posted on 11/26/2011 18:57
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1/2 Pounder
Posts: 255
Joined: 05/10/2011 17:14
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It sounds great Sean, can't wait to try it. |
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| mk1 |
Posted on 11/26/2011 19:31
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1/4 Pounder
Posts: 87
Joined: 11/14/2011 18:11
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Sean,
The Salvador arrived yesterday, thanks. This stuff is wild. Sadly my direct flame roaster is not operational so no temp readings. I roasted to about 1M past 1C and sniffed it the whole way through the roast. The aroma started out very cherry, then a kind of cherry insecticide smell, then cherry pipe tobacco and finally seasoned cherry wood. It's a little cold in the garage so total time was 17M. The wife doesn't like me to roast in the kitchen,, something about smoke alarms etc.
I'm still new to roasting (about 35 roasts) and have roasted about 8 different varieties. None of them smelled like this. I'm waiting for my Rocky to clear of the last batch and will most likely get a chance to taste this tonight or tomorrow. Can't wait.
Thanks again,
Mark |
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| ginny |
Posted on 11/27/2011 15:33
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Super Admin
OWNER
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Joined: 10/24/2005 11:33
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Went to Post Office this am and found my box; will be roasting in about 20 minutes.
Thank you Sean for sending them along without receiving my check; maybe I will keep it now, yeah the beans and the check!
:P
gin
Ala di Vittoria La Valentina,
Solis 5K, Aero Press, Mazzer Mini, Hot Top 8828 B 2K,
Quest 3, TC4C set up to use...
Sun-swept beaches with a light wind blowing...
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| JackH |
Posted on 11/28/2011 15:25
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1/2 Pounder
Posts: 255
Joined: 05/10/2011 17:14
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This went slower than I like. The actual drop in was at the 1 minute mark. Never got to Second Crack. Ended about 2 minutes after first crack. 14 minutes total. The image is at the 500 pixel limit. Seems hard to see.
JackH attached the following image:
Edited by JackH on 11/28/2011 15:26
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| JackH |
Posted on 11/29/2011 15:28
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1/2 Pounder
Posts: 255
Joined: 05/10/2011 17:14
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I usually make a cup right after roasts that I do. This had a nutty flavor. After letting it sit 24 hours, it is much, much nicer, rich like a Brazil. I am not tasting any fruit. Probably because I let the roast go too long and not the bean's fault. Certainly nice and drinkable.
The greens are clean and do not have a strong fermented cherry smell like the Ethiopian DP I bought a while ago.
I have been trying to adjust to the colder temps in my garage. Profiles that worked in the summer are not doing so well lately. I do have the Stir Crazy's pot insulated so I can dump without gloves. I may switch to the more powerful 1400W GG Turbo oven I have, at least for the winter. |
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| Gregman |
Posted on 12/01/2011 10:17
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1/4 Pounder
Posts: 82
Joined: 11/25/2010 12:53
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Ok so 5 days after the roast and I think I'm in love.
I roasted a little darker than what Sean sent, call it City?
Kind of hard to describe what I'm tasting here.
The cup is extremely fragrant and complex, like coco and mild fruit.
The taste is mild and medium bodied followed by milk chocolate and a long lingering taste of dark fruits (not citrus maybe cherry) I don't know?
But it keeps me interested and going back for another sip.
Love the mouth coating aftertaste of this one.
Well now........ that's not suppose to happen!
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| Unta |
Posted on 12/01/2011 13:01
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Moderator
Posts: 802
Joined: 01/26/2010 17:44
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Gregman wrote:
Ok so 5 days after the roast and I think I'm in love.
I roasted a little darker than what Sean sent, call it City?
Kind of hard to describe what I'm tasting here.
The cup is extremely fragrant and complex, like coco and mild fruit.
The taste is mild and medium bodied followed by milk chocolate and a long lingering taste of dark fruits (not citrus maybe cherry) I don't know?
But it keeps me interested and going back for another sip.
Love the mouth coating aftertaste of this one.
I would say the sample was city+ish. I'm really glad you are enjoying the coffee, I'm finding very similar flavor profiles to what you are explaining.
Sean
Edited by Unta on 12/01/2011 13:21
Sean Harrington
educate.
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| mk1 |
Posted on 12/02/2011 15:56
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1/4 Pounder
Posts: 87
Joined: 11/14/2011 18:11
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Sean,
My roast, just a little past yours but not to 2C is fantastic. When hot it tastes a little like port oxford cedar (the only way I can think to describe it) but when the temp falls below maybe 160F the berry comes out big time. I can't wait to try my next roast where I roasted to city+ and another 10oz to almost 2C and then blended. What fun.
Mark |
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| mk1 |
Posted on 12/04/2011 08:13
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1/4 Pounder
Posts: 87
Joined: 11/14/2011 18:11
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Tried the 2 different roast level batch. Very, very excellent, had the bright berry notes with an underlying chocolate profundo.
Mark |
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| Unta |
Posted on 12/04/2011 09:26
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Moderator
Posts: 802
Joined: 01/26/2010 17:44
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mk1 wrote:
Tried the 2 different roast level batch. Very, very excellent, had the bright berry notes with an underlying chocolate profundo.
Mark
Can you post some pictures of the roasted coffee?
What was your roasting machine and profile?
Glad to hear you are enjoying this coffee!
Sean
Sean Harrington
educate.
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| mk1 |
Posted on 12/04/2011 20:39
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1/4 Pounder
Posts: 87
Joined: 11/14/2011 18:11
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Sean,
I try to post some tomorrow as I'm brewing 11 gallons of Ofest/Martzen tonight. I'd better hurry cause this blend is going fast.
Mark |
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| mk1 |
Posted on 12/13/2011 19:41
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1/4 Pounder
Posts: 87
Joined: 11/14/2011 18:11
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Sean,
Here is a picture of my 2 roast level blend, (just figured out how to post pictures).
I really like this blend for espresso!
Mark
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