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I remember @Hoppy2bmerry posted she got one "in the mail today"

I have not got blueberry out of the Banko yet. I've only roasted it once as a lot of coffee came in right after the Banko (and @Ruint sent me like 6 weeks worth of roasted coffee on the mystery bean swap - thank you very much). I was able to get blueberry out of the Ethiopia DP Guji Hangadhi I...

Wow! You went skydiving into that rabbit hole! Congratulations.

Your welcome! And now I want some waffles.

Lalvin QA23 sounds good. Lalvin W15 was isolated from Müller Thurgau must so it may be worth a try. I have not used either.

@pshankstar Not too far off. It's Kenya Nyeri Ichamama. I like that dark roast for espresso shots. You might try a lighter roast to get some floral and fruit out of it. Thank you for putting this trade together. Enjoy! https://royalcoffee.com/product/cj1287/

I should have gotten the Honduran right as that is what I've been drinking for the past week. Of course my roast is a lot darker than yours. The Honduran is one of the few that I'm able to get to second crack in the popcorn popper without it burning. At this roast level it's more chocolate...

I have to say I'm kind of struggling to identify my mystery beans. They were all roasted light to medium light and roasted very evenly. They are all very good. A. Has light to medium acidity, some fruitiness and some spiciness. A little bit syrupy. Overall a classic cup taste. I guess...

Here's a few different recipes for the aeropress. I just wing it now. I'll use 1 scoop (provided) of beans, grind medium, fill close to the top with water, sniff the crust as I break it with the stirrer, stir a couple of times, top it off with more water and then plunge for 15 seconds or so...

I use a popcorn popper, 3oz at a time. I stir continuously during the roast which can range from 5 to 8 minutes long. I usually sacrifice the first roast for my son's cold brews and to bring the popper up to equilibrium. The second and subsequent roasts are quicker than the first but close to...

HaHa! It looks like the roasted beans are still giving off gas as that bag was brick hard vacuum sealed when I put it in the box. They were roasted on Oct 1. Enjoy, my friend!

I got a package from @Ruint yesterday. I've got 3 great looking/smelling mystery beans to figure out. It'll have to wait until this weekend though as I'm swamped with work at the moment. Thank you, brother!

His civet is really an alligator I bet!

You may want to test again. Make sure the must is stirred well. I usually get .65 to .70 with that recipe. You should go ahead and continue the ferment though. You can adjust the acid level at the end which is what I usually do. I use the Noble varietal muscadine. I know there are some...

That sounds low for muscadines. Is this straight juice or was water added?

I'd like to try that made with cow's milk as I'm not too fond of goat's milk.

If soft cheese is the end goal then little to no rennet is needed. I think most creameries will add a small amount of rennet to ensure they can meet their daily production schedule. Or they could be adding it to make the final product less acidic since rennet allows the curd to form at a higher...

I'll just plug the ported hole and push the beer out the top with CO2 like I've been doing with the non ported bottles.

At Full city and beyond the Brazil Dry Process Pedra Branca from Sweet Maria delivers lots of chocolate. I roast some to vienna just for chocolate bomb espresso shots!