GC1 Coffees

Coffees Purchased by the Coffeetime Greens Club in Feb 2007

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All our 9 coffees from the first Shipment, allowing to you compare the beans for size and colour

From left to right (top row) these are: Old Brown Java, Indonesian Sumatra Mandheling Grade 1, Nicaraguan Maragogype, Colombian Supremo "La Manuela" and Indonesian Java Blawan

From left to right (bottom row): Yemmen Mocca Matari, Ethiopian Longberry Harrar Grade 4, Indonesian Sulotco Sulawesi private estate at Bolokan "Rante Karua" and Brazil Yellow Bourbon "Fazenda Rainha"

Colombian Supremo "La Manuela" A Hard bean that can be roasted from medium through to dark, personally I prefer not to take it too dark as it can tend to have a rancid flavour after a week or so

Old Brown Java Into second, but not too far

Ethiopian Longberry Harrar Grade 4 I think just to, or very slightly into second crack with this, but not too far. Good Blueberry notes when roasted correctly.

Brazil Yellow Bourbon "Fazenda Rainha" So called, because the coffee cherries are yellow when picked and not red for this variety. Otherwise is likely to have the same roast range of most Brazilian coffees from medium through to fairly dark. Soft bean so be careful when applying the heat. Fabulous Coffee chcolate carmel and slightly nutty sweetness.

Indonesian Java Blawan

Indonesian Sulotco Sulawesi private estate at Bolokan "Rante Karua"

Nicaraguan Maragogype Big, but not "strong", the bean may look tough, but this is a delicate coffee and needs to be treated as such, really stop a little before second crack, just starting at the very latest. it's large size means that again you will probably need to be careful about how you apply the heat. This bean is great as an Americano. nice nicaraguan earthy notes, but a creaminess and clean aftertaste that will definitely leave you wanting more.

Indonesian Sumatra Mandheling Grade 1 You will want to go fairly dark with this one

Yemmen Mocha Matari I'm guessing here but you will probably want to stop just at the beginning or slightly into second crack. I can now add to my initial assesment having roasted (other peoples) on a number of occasions. You need only to apply just enough heat as you need to get the cracks, absolutely do NOT get this coffee too hot. Ideally stop the roast just on the verge of 2nd crack…..get this right and you have a huge fruit explosion in the cup. I can't place the fruit, but I liken it to blackberries and dried raspberries, it's absolutely wonderful).

If you get the roast wrong (too high a temp and/or too dark), then you destroy the fruit notes and the coffee can end up tasting "ashy" or a bit "old engine oil".

It's also a very chaffy coffee to roast!