2 fancy new gesha lots + chiapas, colombia, yemen

A wide range of arrivals, from big-ticket Gesha-cultivar lots to humble, mild Chiapas lot, an outstanding Colombia from a new region and a superior Yemeni lot:

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5 Responses to “2 fancy new gesha lots + chiapas, colombia, yemen”


  1. 1 Stephen

    It was in Costa Rica that I knew I wanted to roast my own coffee. I became friendly with a roaster near our home in ManuelAntonio/Quepos.

    He told me more than I can remember, but the list serv here helps bring it back. So, after my last 3 week vacation down there I came back started lurking and then ordered my IR2. Today I ordered a better grinder, the Maestro Plus Conical Burr Mill, plus I am bidding on a Vintage German Armin Trusser Coffee Grinder Mill, on EBay. It looks like I will get it. I was worried I wouldn’t get into this fully, what with my treatments and my work travel, well, my partner is back down in Cost Rica, I ordered the grinders and 16 more pounds of coffee, some from Costa Rica. Good work, Tom. Vist me at http://www.stephencarey.com some time.

  2. 2 Thompson

    nice site, stephen. the vintage hand mills can be good, especially since a new zassenhaus are in short supply (and expensive). the armin trusser (sp?) are pretty good, as are the trespade, and peugeot. good luck! -tom

  3. 3 Matt

    Good to see new Sana’ani arrive just as I roasted the last batch of the previous lot. I am looking forward to the more varied roasting levels that are recommended for this arrival. I certainly know not to eye cup, but are these beans are a little nicer looking and uniform than usual? Thanks for the superior coffees!

  4. 4 Blackdog

    OK, now that I found this aspect of Maria’s I’ll be in and out – very nice presentation. I normally pick up a few pounders of the new lots described – for trials than maybe add a double or, rarely, a fiver if it really strikes me. The Yemen Mokha Sana’ani in this group I deemed outstanding. And, on a whim, I got a five pounder for my growing stash (I have to be really careful about overbuying). I must have hit my first roast trial right on the money as it was one of the most outstanding I’ve ever done (IR2). Question: Has anyone else ever tried brewing coffee using the “tea strainer method”? Wherein you simply put the grind into one of those oversized tea strainers used in the little Japanese pots into a mini-pot or large mug and pour in the 200F water – let it sit – stir once mid-way – then lift the strainer out and end up with a quite lovely cuppajava. It’s kinda like a French press, but without the press. I’ve used it for tea for years and one day thought it might work well for coffee as well – and it does. And, it gives me one less thing to have to clean up!

  5. 5 Thompson

    thanks for the feedback on the Sana’ani. I agree – it’s a really nice lot. I am still working on finding good Ismaili, but i rejected a recent arrival of it due to a off note (i think it was contamination from bad burlap bags). blackdog – funny you should mention it – bodum recently came out with a coffee/tea “infuser” – a little think you put the grinds in, hand on the edge of a cup or travel mug, then remove. the problem was … i just couldn’t get good results from it. one obvious issue was heat loss, even in the travel mug – you really need to keep that temp hot. the other suspicion i have had is that gravity in drip brewing does indeed play a role in the results. anyway, you can look over the bodum site for the device (sorry- blanking on the name right now) but i can’t recommend it. -tom

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