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Author Topic: Colombia - where have thou bean ?  (Read 492 times)

mycuppa

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Colombia - where have thou bean ?
« on: January 24, 2012, 07:34:34 PM »
The challenges with Colombia have been well documented over the last couple of years. Incredible rain forcing problems with crucial flowering during the growing season and of course that fungus ripping through the crops like an epidemic.

It's been a tough few years and I'm gobsmacked how they could have still managed to harvest and process 8 - 10 million bags despite the weather and crop issues.

Colombia is rebuilding their coffee plantations by removal and replanting programs in stages to establish a crop base that is more resilient to inclement weather patterns. A marvel at genetic engineering.

Anyway, we have always had a soft spot for a great Colombian and earlier this month I tried a sample that re-affirmed by belief in the region as a producer of fine and complex coffees that can stand up against the best from other origins.

This one is a lively bean - described as not 1 or 2 dimensional, but 3 dimensional (wonders if I should be using special glasses to roast and brew).

Arrived in our store late this afternoon and one lucky Crema member got his timing right and has already forward ordered some from this coming Thursday's roast, otherwise known as BBQ day.

It's a small Excelso grade, has a juicy and sparkling acidity that literally parts the milk in a way only Moses could truly appreciate. For an atheist, I am tending to take a religious approach with this bean as it is truly a gift from above.

More info later........not letting all the cats out of the bag at once.


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Ronin

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Colombia - where have thou bean ?
« Reply #1 on: January 24, 2012, 08:11:50 PM »
Quote from: mycuppa on January 24, 2012, 07:34:34 PM



Arrived in our store late this afternoon and one lucky Crema member got his timing right and has already forward ordered some from this coming Thursday's roast, otherwise known as BBQ day.


Oh Yeah, not looking forward to this one at all Jeff     ;)  much..........
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mycuppa

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Colombia - where have thou bean ?
« Reply #2 on: January 24, 2012, 08:18:34 PM »
Hopefully I can do the virgin roast justice.

Having studied it to death tonight, it reminds me of El Salvador San Emilio semi washed from 2010/11. The screen size, moisture levels, weight per hundred beans and a crude density test with the hammer (yes, this is a real test specifically developed by mycuppa)...........
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shape_shifter

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Colombia - where have thou bean ?
« Reply #3 on: January 24, 2012, 08:23:46 PM »
Oi that was supposed to be our secret, you know us and everyone else that was reading the conversation at the same time :rofl:

A bean that could turn a straight man queer, I like it :)
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mycuppa

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Colombia - where have thou bean ?
« Reply #4 on: January 24, 2012, 08:39:45 PM »
SS - we have a very special African secret.........my therapist told me that it's OK to have many secrets with others as long as I don't talk to myself.
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UNM

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Colombia - where have thou bean ?
« Reply #5 on: January 24, 2012, 10:03:14 PM »
Jeff, you got PM.

the hammer test sounds quite therapeutic. I have been tempted to take a hammer to work with me, but am worried I would get myself in serious trouble. Will continue to make do with the rubber hose - leaves fewer marks  :angel:



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mycuppa

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Colombia - where have thou bean ?
« Reply #6 on: January 28, 2012, 03:12:52 PM »
Early tests indicate a cup score of 86 - likely to improve as it's barely 48 hours old.

Screen: Excelso (14 - 16)
Farm: Kyoto
District: Transjordania
Altitude: 1300m
Variety: typica and caturra
Nose: Dry wood, caramel, malt
Acidity: Citric with orange impression
Cup: Clean, very sweet with sugar cane and honey notes

Roaster's notes:
Producer suggests this is a low acid coffee but I beg to differ - exhibits sparkling acidity. Taken to a finish of 209.5 degrees C at 15mins 05 seconds and just into the first snaps of 2nd crack, the roast level displays typical Colombian monk-brown color. It's a small screen and a medium density bean and would benefit from a darker roast profile to bring in additional soft chocolate and heavy caramel tones, balancing out some of the acidity.

Quite a punchy coffee, especially in milk. The orange/tangerine citric character offers a lively cup.

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Muscles

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Colombia - where have thou bean ?
« Reply #7 on: January 28, 2012, 09:54:30 PM »
Do want.
 
You certainly have a way with words Jeff...  :thumb:
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shape_shifter

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Colombia - where have thou bean ?
« Reply #8 on: January 28, 2012, 10:50:01 PM »
*pushes Muscles out of the way*

Me first me first  :coffee2:
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mycuppa

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Colombia - where have thou bean ?
« Reply #9 on: January 28, 2012, 11:05:13 PM »
Thanx M.

Ronin will be road testing the new baby next week. The first batch rolled off the Geisen late at night Australia Day and was rapidly despatched to him Friday.....although I do hope it doesnt get stuck in the floods.

Here is a bit more to whet the appetite......(cupping profile) seeing as though I can't see to upload any pics  :mad:.

http://www.mycuppa.com.au/xcms_entry.php?xcmsentryid=36
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Colombia - where have thou bean ?
« Reply #10 on: January 28, 2012, 11:25:43 PM »
Quote from: mycuppa on January 28, 2012, 11:05:13 PM
Thanx M.

Ronin will be road testing the new baby next week. The first batch rolled off the Geisen late at night Australia Day and was rapidly despatched to him Friday.....although I do hope it doesnt get stuck in the floods.

Here is a bit more to whet the appetite......(cupping profile) seeing as though I can't see to upload any pics  :mad: .

http://www.mycuppa.com.au/xcms_entry.php?xcmsentryid=36


MyCuppa..  A bit of a problem in the back end of the forum software..


I PMéd Fresh Coffee over a separate matter and he could not even access the PM ?


Have been following the lovely Ann Cooper (nee clark) on FB and it would seem there is some great coffee to come from that area... I miss my time at the roaster and chats with Ann...


Must admit, I do like many of the SA beans... And must try some more Columbian...
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Ronin

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Colombia - where have thou bean ?
« Reply #11 on: January 29, 2012, 04:56:00 PM »
Looking forward to it too Jeff, and the Suweet.
I've had nothing but too old beans today and I'm not enjoying them.

AM - How is the Coops going, I haven't spoken to her for some time, since just after her first return from OS,
and if you would like to try some of these Colombian beans, I have a GS that I would like a qualified person to look at, wiring wise, to see how I'm going, and coffee would be made of course.

I'll PM you if interested/available ;D
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Ronin

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Colombia - where have thou bean ?
« Reply #12 on: February 01, 2012, 05:04:27 PM »
Beans arrived today, as I sit enjoying my first coffee in a record time of 37hrs.
Ran out yesterday morning, and only got a sink shot.

Suweet tasting good Jeff.

Any tips for this Colombian?
 I thought it was already ground it's that small  ;).
Smells really good.
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UNM

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Colombia - where have thou bean ?
« Reply #13 on: February 02, 2012, 07:56:35 PM »
Cracked open a bag of this today, at one week post roast.

Still needs some time to develop I think, but looks very like my attempt to roast the same bean.

Needs quite a coarse grind compared to what I have been drinking. Excellent body and mouthfeel, but I am hoping the flavours will develop over the next few days.

Will update after I have given it more testing/tasting
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Ronin

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Colombia - where have thou bean ?
« Reply #14 on: February 03, 2012, 05:04:28 PM »
Quote from: UNM on February 02, 2012, 07:56:35 PM
Cracked open a bag of this today, at one week post roast.

Still needs some time to develop I think, but looks very like my attempt to roast the same bean.

Needs quite a coarse grind compared to what I have been drinking. Excellent body and mouthfeel, but I am hoping the flavours will develop over the next few days.

Will update after I have given it more testing/tasting

Found the same this ave UNM when I pulled my first shot.
Looked great dbl ristretto as usual, bit to much acidity for a short black for me, but cuts through milk well.
Mild caramel flavours in flat white but dominant sparkling acidity for sure. Citrus but can't quite place it.
Think I'll leave it a few more days, Ohh Sunday coffee, YAY
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Ronin

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Colombia - where have thou bean ?
« Reply #15 on: February 07, 2012, 05:14:49 PM »
Day 12 for this roast and I think it's settled down now, was getting inconsistent pours one after the other but consistent now.

My first flat white this afternoon was a nice combination of caramel ( slightly burnt but was very tight pour, not unpleasant tho) with a blueberry and another acid that I still can't place. 20grams in, 29gram shot in 27 sec at 92deg c.
A nice complex coffee for a single origin. Lots of flavour and cuts through milk easily. Bit to strong as a short black for me, maybe to strong as a piccolo too but nice with more milk. Certainly won't get lost.

Second flat white I wanted to get rid of the burnt flavour so loosened up the grind. 20g in, 29g shot in 24 se at 92deg C.
Successfully got rid of the burnt flavour, but also lost the caramel mostly. And the blueberry too. Less complexity, still nice but more one dimensional.

I think I preferred this as per my first pour, even with the slightly burnt flavour.

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mycuppa

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Colombia - where have thou bean ?
« Reply #16 on: February 07, 2012, 11:47:30 PM »
Sorry Ronin and UNM - have been a tad busy the last few days and missed your posts.

Yes, today being Day 12 should see some added intensity starting to show in the bean. I had one this morning and it was definitely sweet and acidic. I certainly did not pickup any burnt character - it was very smooth and quite a bit of body.

I think there is still more left in that bean. As the first roast I played it as a safe ball with a standard defensive approach Colombian Supremo profile, but as a very small screen Excelso, it is almost Ethiopian-like and can benefit from a lot more heat without the cell structure starting to tear down.

It is particularly difficult to dial in the grind, but I suspect that will ease in the next 3 - 6 days.

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Ronin

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Colombia - where have thou bean ?
« Reply #17 on: February 08, 2012, 07:37:33 PM »
Quote from: mycuppa on February 07, 2012, 11:47:30 PM
I certainly did not pickup any burnt character

That's because I didn't make your coffee Jeff  :rofl:
It was much to tight = user error, and every good tradesman always blames his tools, so it must've been the machines or tamper or anything but me.............
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UNM

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Colombia - where have thou bean ?
« Reply #18 on: February 08, 2012, 10:09:24 PM »
I must be doing something  wrong.

I don't get any sweetness. Only thing that stands out is strong pipe tobacco scent/taste. No caramel

Todays morning coffee was best I had from this bean -  cracked open my roast for a first taste - I did post my roast details earlier, but basically a, smidge darker than Jeff's.

I had a ristretto and a short long black. Tiny bit of sweetness in the ristretto. The shot diluted with water was extremely dry, touch of astringency, slight chemical aftertaste.

May try dropping temp a couple degrees to see what happens and I suspect the OPV should also  be dropped a little as I think pressure is a tad high when pulling tight ristrettos.
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UNM

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Colombia - where have thou bean ?
« Reply #19 on: February 09, 2012, 08:52:17 AM »
Boiler two degrees cooler, back to beans roasted by mycuppa, everything else the same.
Much better results. Some sweetness coming through, caught a hint of caramel.
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shape_shifter

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Colombia - where have thou bean ?
« Reply #20 on: February 18, 2012, 05:30:48 PM »
So, everyone that has tried this, should I ask Jeff to do a darker roast or just go with the flow, Jeff did say he would do a darker one but I don't want to inconvenience him!
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UNM

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Colombia - where have thou bean ?
« Reply #21 on: February 18, 2012, 08:30:42 PM »
I marginally preferred my roast, which was about another 10 - 20 sec into second crack do far as I can tell. The biggest thing for me was lowering extraction temp.
That made way more difference than the roast. Just make sure you age it and don't burn it when extracting, whatever Jeff gives you will be fine.
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Ronin

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Colombia - where have thou bean ?
« Reply #22 on: February 24, 2012, 08:50:37 PM »
I'd go with jeffs roast also.
I did find that it aged a little slower than I expected and about day 10-12 it started to peak.
I also lowered the temp a few deg to 91.

I've found all of the beams from Jeff have been good.
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Colombia - where have thou bean ?
« Reply #23 on: February 25, 2012, 12:03:02 PM »
Lucky I own the BES900 then so lowering temps is just a press of a button :)

LOL Ronin I know Jeffs beans are the best, between Sid and I we've converted people on the dog forum we're on to buying from Jeff  :thumb:

Had some vet bills to pay so I've had to put things on hold for a little while.
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