Date: 24 Nov 2006 07:38:25
From: pheasant
Subject: Sulawesi Toraja
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Roasted up a batch when first arrived, took it to work so it only had 6
hours to rest before I started using it. That batch maintained it's
excellent quality until the batch was used up. (about 4 days)
Roasted some more last Saturday, to what seemed about the same endpoint,
let it rest 2 days took to work, the aroma of the grounds smelled more
like a Colombian bean than the slightly "funny" aroma that seems to
accompany the Indonesian. Brewed a cup, it tasted worse than the stuff
that cooks in the break room for 3+ hours from whatever was on sale at
the store.
Talked with my mentor on roasting, he sent me a link to Sweetmaria's on
characteristics of this variety. Know about the uneven roast colors,
and other info about the bean, but just looking for other opinions on
what may have caused this huge swing in quality from the same lot of
beans. I have some idea but rather than bias any replies will just
throw this out to the forum for help.
Thanks
Mark
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