Just as there are a lot of very good beans, there are a lot very good bean suppliers. As part of our Learning, I thought you guys might enjoy getting acquainted with the especially good Bodhi Leaf.
Steve Simms (He Who is Bodhi Leaf) and I discussed a bunch of different beans with the object of finding a couple of selections which would be simple enough for newer folks using inexpensive equipment; but provide enough challenges for the high-experience, high-end crowd as well. I also discussed the selections and their criteria with Boldjava, farmroast and TomC.
I'm posting both selections now, so you can save on shipping at least. And while you're at Bodhi's website, don't forget to browse their other selections. There's quite a lot there in every price range above the suspiciously cheap and below the absurdly expensive. Everything I've every bought from them in the past has been quite good.
So, Ladies and Gentlemen... Fresh from their Continental Tour where they appeared before many crowned heads, and brought to you at great expense by the management... And without further ado... I give you...
March:El Salvador Bourbon Natural BN23 ($6.15 per lb)
April:Ethiopia Danch Meng ($6.49 per lb)
While these beans are slightly more expensive compared to what many of us roast most often, they are both in the 90+ category, and should be as rewarding in the cup as they will be as an educational experience.
I haven't roasted either bean yet myself and won't take delivery of my own order until tomorrow. But because so much of what I roast is in the same class as BN23, I expect to be able to post a "model profile" along with the usual data by next Tuesday at the latest. I'm going to have to start profiling the Ethiopian more or less from scratch, and would like to take the time to do it right.
Think about saving some greens from each choice, so we can add a Blend and Learn subsection in mid April and (assuming the Danch Meng) is suitable, add a chocolatey, full-bodied, generic "base" (like a Brazilian or Sumatran), and use the technique of "wet cupping" to get the proportions right.