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by Todd on September 7, 2022
All I can say... I was late to the party. It is clear I had nearly missed out on a very good thing. I managed to snag a pound of this bean before they sold out. With that pound, two batches were made of about a half-pound each (227 gram). The first roast of this bean was really enjoyable, but felt some goodness the bean could provide, was left on the table. The second roast had one of the temperature steps shortened by 30 seconds, and it made a difference. Previously there was no detectable floral (It wasn't expect it, as it was not in the description). The second batch added a light note of floral, which complemented the chocolate and (unexpected) caramel flavors. Other people had described it as honey, but it was definately caramel. (The wife double checked it, and gave the same interpretation). I did not manage to coax any of the berry flavors out of the bean with my roasts. The coffee is often tasted "blind", i.e. It is tasted without cheating and looking at the description. Expectations create bias with how flavors are interpreted. When the review is written, is when the description is compared with the cupping experience.
Cupping flavors: Clearly defined milk Chocolate with notes of floral and caramel. The coffee presented with a velvety body and a lucious full mouth-feel. Statistics: Roast level City to City+, Moisture loss was a light 11.36 percent, Development was at 19.2%. Green Been description: Very consistent in size and character. There was no doubt this batch would roast very evenly. This is NOT a higher altitude bean, so an agressive roast cycle would not be tolerated well by these beans (roast similar to Kona). Roasting challenges: This bean has a lot of hidden character which is obliterated by longer roasts, so the goal was to get to "almost 20 percent development and NO more". Roaster Gene Cafe CBR101 2016 model. Roast description: (uniquely for Gene Cafe CBR 101 models). *Preheat the empty drum to 402 F (206 C) for 5 minutes. *Rapidly stop and remove the drum. Quickly fill with 8 ounces (227g) of green beans. Re-insert the drum, start the roast at 402 F, start kitchen timer. *At 5 minutes on the timer, raise the temperature to 460 F (238 C). *Continue at this temperature until the first pops of First crack PLUS 60 seconds. *On this roast, first crack began at 10 minutes 30 seconds, temperature was lowered at 11 minutes and 30 seconds to 450 F (232 C). *Continue to roast at 450 F until roast is complete. *The goal on this roast was City+, this goal was reached 13 minutes 00 seconds into the roast. Almost all of the beans had VERY light cracks at the tips. *The beans were dumped and force cooled. This was before Second crack began by a very large margin. Post Roast Notation: The great post-roast smell made it quite tempting to make a cup of coffee, but patience prevailed.
Roasting notes: Temperature raised from 402 to 460 at 5 minutes. Full Yellow reached at 6 minutes. The first pops of first crack were heard at 10:30. Temperature was lowered to 450 at 11 minutes and 30 seconds. Beans dropped at 13 minutes. Bean appearance: Nice uniform brown, except for a ribbon of golden chaff at the seam.
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by Gregory Paul Houtz on January 17, 2021
I purcased this almost 1 year ago. I just roasted the first batch of it. This is the Mavis Bank Jamaica Blue Mountain.
I have to say this coffee is right up there with the best I have ever tasted. Very rich, complex satisfying and pleasant taste. Green coffee beans last for 2 years or more, so this is probably the same as if I had roasted it when I bought it. I waited because I was still learning the ins and outs of my roaster, and how to get a proper roaste for an expensive bean. I practised on Ethiopia Yergacheffe and Yemen Mokha, and others, and finished my master class with a variety of Gesha coffees from Colombia and Panama, that I paid between $18.00 and $20.00 per lb. green. Three days ago I finally decided I have mastered the process enough to be able to roast a $40.00 bean with little chance of ruining it. As usual with a new bean, the roast was a tiny bit unpredictable, next time I will get it perfect with this Mavis Bank, the ROR got a little away from me at the end, but I dropped the beans at exactly 402 degrees F, and there was ALMOST NO CHAFF. Very strange. I usually get at least 2 tablespoons, maybe 1/4 cup of chaff, in this case, less than a teaspoon. I waited 1 hour (which should have done nothing) before cupping it, and it was already starting to improve. 1 hour after roast, the coffee was better than most Kenya, Ethiopia, or Sumatran coffees I have roasted. The next day this coffee was absolutely superb! When I broke open the bag, the area filled with the rich living aroma of coffee beans reaching their peak. When I ground the coffee, it intensified. I could stand there for 10 minutes just enjoying the aroma from the beans. I did a nice Americano based on a double espresso and was so very happy. 24 hours after roasting, this coffee was indistinguishable in level of quality from the very best coffees I have every had. Today, nearly three days later, it is even better, if that is possible. I usually drink about 1/2 of any cup of coffee I make, and then it is too cool to drink so I dump it. I drink this all the way to the bottom, and it doesn't last long enough to get cool. I figure at $40.00 per lb + ship, this is going to end up being about $.80 per cup. That is truly a bargain, especially since you just about *cannot* get this cup of coffee any other way. Finally, I believe this is real thing because there is so much fake Jamaica Blue Mountain out there. Kudos Coffee Bean Corral!!
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