Another Mystery Coffee Bean Exchange!

[Inkleg]

Haha it made it! I've been working on my bread recipes. That one is 400g AP flour, 400g Bread flour, 200g whole wheat, 19g salt and my sour dough starter I've named John Dough. It came out of the oven Sunday morning with its sister loaf, cooled, sealed up and now it's in Ohio.

I have other friends that have been asking when they are receiving bread from me so I thought I'd use this opportunity to see how it mails. I'm more curious about your thoughts on the bread than the coffee.

Sorry there's no cat in the box. Maybe next time.

 

[jimyson]

Haha it made it! I've been working on my bread recipes. That one is 400g AP flour, 400g Bread flour, 200g whole wheat, 19g salt and my sour dough starter I've named John Dough. It came out of the oven Sunday morning with its sister loaf, cooled, sealed up and now it's in Ohio.

I have other friends that have been asking when they are receiving bread from me so I thought I'd use this opportunity to see how it mails. I'm more curious about your thoughts on the bread than the coffee.

Sorry there's no cat in the box. Maybe next time.

I’m no bread expert, but it passed the Kerrygold test! Now I’m thinking it’ll be a beef stew weekend. This bread will sop up some serious juice. Nice work. The crust was thick and chewy with an airy inside. A nice balance of flavors. Nothing too sour.

It also shipped perfectly. Slightly moist out of the packaging (in a good way).

Thank you for sending it.

 

[shelly_belly]

@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/

 

[pshankstar]

@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/

So close!! Haha I think I will try to roast the beans lighter to see what they are like that way.
I’m happy to organize this trade and maybe I’ll try to do another one after the holidays. Unless there’s interest in one before hand.
With that being said, please leave feedback on HBT for the person who sent you the beans. I still need to leave @shelly_belly feedback myself.

 

[pshankstar]

Nothing like the OP roasting for the trade at the last minute. [emoji51] Will ship on Monday, I promise @Inkleg.

 

[Inkleg]

View attachment 647847
Nothing like the OP roasting for the trade at the last minute. [emoji51] Will ship on Monday, I promise @Inkleg.

Oh thank goodness, I'm almost out of coffee.

 

[passedpawn]

Same here. I've roasted, just need to get to shipping store.

 

[HarborTownBrewing]

View attachment 647847
Nothing like the OP roasting for the trade at the last minute. [emoji51] Will ship on Monday, I promise @Inkleg.

That's a damn nice looking roaster sir

 

[pshankstar]

That's a damn nice looking roaster sir

Thanks! She’s been working hard today. On my fourth roast of the day. Maybe the last one? Yeah probably.
I’ve taken care of her like her last owner and she’s taking care of me in return.

 

[Ruint]

Well, I have been sampling the "A" bean for 2 days. Yesterday I did a pour over with my Chemex, and used the Technivorm this morning. Both produced solid cups of coffee with notes of chocolate coming through more with the mochamaster brew. Muted fruits with a citrus twist. Both styles had a fair amount of acidity, and the Chemex brew made me think of an acid very similar to the mouth feel of tomato soup. The size of the bean is medium to smallish. I am probably way off, but I am thinking this may be an African bean...
Have not tried the bonus beans yet HTB...but will soon.

 

[HarborTownBrewing]

@Ruint you are correct with Africa. When you would like me to give the big reveal just say so and I'll share!

Tomato soup.... Has me wondering what I did there hahaha.

 

[Ruint]

LoL...it has the same acidity....or feel to it....not flavor!!! I am happy if I was in the correct vicinity!! You can share the particulars, at least for "A". Maybe a Kenyan...?

 

[HarborTownBrewing]

@Ruint the A bean is Ethiopia Uraga Hana Asrat Tilhun (pretty good work sir!). I've picked up floral flavors and a citrus like sweetness from it, fairly complex, and get different flavors when I brew it.

 

[pshankstar]

I’m excited to see what @Inkleg guesses with his mystery beans. Enjoy brother!

 

[Inkleg]

This awesome package has arrived! Thanks I’m looking forward to enjoying all of it. The beans from Cuba are an unbelievable bonus.

 

[jimyson]

I tried the A beans from @Inkleg today. Wow, the caffeine rush compared to my daily was incredible. I roast darker, so that is likely part of the reason. The beans had an earthy aroma and flavor with maybe a slight bakers chocolate in there. I’m not one to sense individual characteristics but it was a good cup. Nothing stood out over the other and definitely wasn’t acidic as I was expecting with the roast level. I enjoyed this through drip today. Looking forward to trying some other methods.

Looking at the grind, I suppose I need to check my grinder for alignment.

Also, in my typical fashion, I’ll be roasting and sending my coffee out last minute. My basement Reno has taken up a lot of time and space.

 

[Inkleg]

Good morning HBT coffee crew! First @pshankstar tell your chaff licker they are doing a great job as the beans are very clean.

I took bean B to work yesterday. 65g coffee to a liter of water 202* through Behmor drip. It was coffee, good coffee at that. What I mean is that nothing stood out, no berry, no coco, no road kill just a good cup of coffee that anyone would like. Slight acidic bite when warm, that dissipated as it cooled. My coworker who I make coffee for and have converted from cream and sugar to enjoying a good cup of black coffee had the same thoughts as he enjoyed it. He's been my coffee Cavia porcellus for two years now and has become quite knowledgeable. When I ask where he thought this coffee might have come from he said Costa Rica which I had thought also. Hopefully we're both right.

Bean A was brewed as a pour over through a paper filter this morning. 22g coffee to 333g (because coffee is only half evil) of 204* water. Floral on the nose with a slight berry in the cup. More of a tart strawberry not sweet blueberry. Some coco came through towards the end as it cooled. My initial guess is Keyna on this, but want to run it by Jay at work.

Bead C was Areo press. 18g coffee 222g? 202* water 4 minute steep with a 45 second press. Very earthy smell on the nose and in the cup. Kinda falling between a PNG and Sumatran which I really enjoy. I'm guessing Cuban on this one! Thank you for sharing this one.

 

[pshankstar]

Good morning HBT coffee crew! First @pshankstar tell your chaff licker they are doing a great job as the beans are very clean.

I took bean B to work yesterday. 65g coffee to a liter of water 202* through Behmor drip. It was coffee, good coffee at that. What I mean is that nothing stood out, no berry, no coco, no road kill just a good cup of coffee that anyone would like. Slight acidic bite when warm, that dissipated as it cooled. My coworker who I make coffee for and have converted from cream and sugar to enjoying a good cup of black coffee had the same thoughts as he enjoyed it. He's been my coffee Cavia porcellus for two years now and has become quite knowledgeable. When I ask where he thought this coffee might have come from he said Costa Rica which I had thought also. Hopefully we're both right.

Bean A was brewed as a pour over through a paper filter this morning. 22g coffee to 333g (because coffee is only half evil) of 204* water. Floral on the nose with a slight berry in the cup. More of a tart strawberry not sweet blueberry. Some coco came through towards the end as it cooled. My initial guess is Keyna on this, but want to run it by Jay at work.

Bead C was Areo press. 18g coffee 222g? 202* water 4 minute steep with a 45 second press. Very earthy smell on the nose and in the cup. Kinda falling between a PNG and Sumatran which I really enjoy. I'm guessing Cuban on this one! Thank you for sharing this one.

I like your assessments and appreciate the feedback! Until you submit your final answers on A & B I’ll keep quiet. But you nailed C as the Cuban beans!!!
I need to roast more for myself to try in the aero press @shelly_belly sent me. Its good in the French Press and my cheap espresso machine. Very boring in the drip so don’t waste it on that.
I’m glad you liked my package too and keep enjoying my beans. LOL Oh and the few beers too.

 

[jimyson]

I finally roasted and packaged everything up and will hit big brown tomorrow for @Br3w4u.

 

[Br3w4u]

I roasted another batch of the gesha. I did everything the same and first crack took a long time again. This time I went 1 minute over first crack and it changed the flavor quite a bit. The roast flavor is very forward and it overwhelms the floral notes. Still has the tea like mouthfeel . I think I liked the first batch better just because it had more of those unique flavors.

 

[HarborTownBrewing]

I received a nice package from @passedpawn which had two bags of roasted beans and four bags of un-roasted beans.
I know what two of the un-roasted beans are, but the other two bags correlate with the roasted samples he provided.

Today I tried the beans labelled "A". The beans were roasted evenly, it appeared to be a medium-ish roast from the quick look I had at them, certainly in my wheelhouse and fortunately not too dark for my liking. I brewed these in my Chemex with a paper filter with 201 degree water; the beans had a very nice bloom. In the cup I tasted a nuttiness with perhaps a bit of caramel sweetness as it cooled.

Not the most dimensional coffee, but it had a lot of flavor. The next time I brew this, I will up the water temp to 203 degrees and use the Able Kone to bring out more body as I feel the paper filter and low temp were the reason for the slightly thin flavor. I did enjoy the brew though and had drank it all very quickly.

I'm on limited time this week and don't know the next time I can brew it, so I'll take a guess right now that bean A is......Peru.

If not Peru, I would guess Guatemala from the co-op of Manos Campesinas. Perhaps that's a tad too specific though...???

 

[HarborTownBrewing]

Today I tried the other roast from @passedpawn,roast B.

The beans had a lot of chaff on them and were a little on the small side. This was a pretty light roast and my mouth was watering by the time I finished brewing it. I made it with a paper chemex filter at 200 degrees.

I didn't get much aroma from it but it had a real nice flavor. Some citrus and fruit flavors. This kind of coffee is right up my alley.

My guess is Kenya for this one. Pretty sure it's an east African one for sure.

So, final guesses:
Bean A) Peru
Bean B) Kenya

 

[Inkleg]

After enjoying @pshankstar coffee all week I’m going to stick with my original guess of Kenyan for bean A and Costa Rica for bean B. Even if I’m a continent off every cup was enjoyed very much.

 

[passedpawn]

Today I tried the other roast from @passedpawn,roast B.

The beans had a lot of chaff on them and were a little on the small side. This was a pretty light roast and my mouth was watering by the time I finished brewing it. I made it with a paper chemex filter at 200 degrees.

I didn't get much aroma from it but it had a real nice flavor. Some citrus and fruit flavors. This kind of coffee is right up my alley.

My guess is Kenya for this one. Pretty sure it's an east African one for sure.

So, final guesses:
Bean A) Peru
Bean B) Kenya

About the chaff, I don't try too hard to get rid of that. After grinding, that chaff sits on top of the ground coffee and looks funny, but I have never detected any flavor from it.

Those are great guesses. You guys are much better at this than I am. Try roasting it yourself and see how it turns out - I have no doubt you will improve on what I sent you.
A: Nicaragua "Caturra" bean
B: Ethiopia (Sidamo region)

 

[HarborTownBrewing]

About the chaff, I don't try too hard to get rid of that. After grinding, that chaff sits on top of the ground coffee and looks funny, but I have never detected any flavor from it.

Those are great guesses. You guys are much better at this than I am. Try roasting it yourself and see how it turns out - I have no doubt you will improve on what I sent you.
A: Nicaragua "Caturra" bean
B: Ethiopia (Sidamo region)

Dang! I was really confident on both of those too.

For A I initially thought it was Nicaragua but they were far smaller than any Nicaraguan bean I had ever roasted.

For B I really thought the acidity was like a Kenyan.

Either way, great job man. I'm looking forward to roasting these myself to see how they compare to your roasts. Thanks!!!

 

[pshankstar]

After enjoying @pshankstar coffee all week I’m going to stick with my original guess of Kenyan for bean A and Costa Rica for bean B. Even if I’m a continent off every cup was enjoyed very much.

Inkleg, great guesses!!!
A - was an Ethiopian bean
B - was an El Salvador bean
I’ll post the details on both later and upload my roasting notes too. Just need to finish this yard work.

 

[pshankstar]

@Inkleg sorry for the delayed response. Attached are copies of my notes from roasting the beans for you.

Here are links to the beans too if you're interested.
Bean A
Bean B

 

[Br3w4u]

@jimyson I have had the blend a few times now and can’t quite figure it out but I will guess that it is Ethiopian blended with either Honduras or Guatemala. Am I close?

 

[jimyson]

@jimyson I have had the blend a few times now and can’t quite figure it out but I will guess that it is Ethiopian blended with either Honduras or Guatemala. Am I close?

Nope. I don’t expect you to guess that one, just figured that I would throw a batch in. The blend is Colombia, Costa Rica, Uganda.

I hope you’ve enjoyed everything.

 

[jimyson]

I had B bean from @Inkleg. The acidity came out more than A bean on this. It was also roasted really well. No one characteristic stood out as an outlier and everything blended nicely.

I’m guessing Guatemala for A and Kenya for B. I’m likely way off.