mpdeem wrote: <SNIPPAGE>

As an aside how does one store coffee that long. I confess the idea of storing anything in my deep freezer is rather scary. Given my freezer is not dedicated solely to coffee, the chance for picking up off - non coffee flavors seems to be possibility.

Hi Mary, Normally Vacuum Sealing and a freezer. The plastic or mylar bags and temps should prevent picking up "off-flavors" from the freezer compartment. -LN

mpdeem wrote:Would be interested to hear how the 2020 version tastes since I had the opportunity to try. As an aside how does one store coffee that long. I confess the idea of storing anything in my deep freezer is rather scary. Given my freezer is not dedicated solely to coffee, the chance for picking up off - non coffee flavors seems to be possibility. Maybe just paranoia on my part though.

I will second the practicality of taking an aliquot of a coffee delivery that will not be consumed (roasted) in several months and vacuum sealing and storing in the freezer.

Very early in the pandemic we purchased a chest freezer to store food and coffee. The freezer is great because it is at least 10* colder than we set the kitchen freezer and it's opened infrequently. A food saver or the like works very well on food as well as coffee. We've seen no cross contamination of "flavors". I think the freezer has paid for itself in keeping sale items fresh and in having what we want at any given time on hand. I tend to be a bit like a chipmunk and put things away for another time rather than finishing them off. Sometimes, I have to weed out the items that are sitting because they turned out to be less than favorites and other times they are a big treat.

Down in the very bottom of the freezer is a vacuum sealed in mylar original 2 pound package of Aida's 2020 washed Finca Kilimanjaro from TomC's original and very kind distribution. I too will dig it out and compare with this season (last season??) harvest.

GC7 wrote:Down in the very bottom of the freezer is a vacuum sealed in mylar original 2 pound package of Aida's 2020 washed Finca Kilimanjaro from TomC's original and very kind distribution. I too will dig it out and compare with this season (last season??) harvest.

I would love to hear how the 2020 washed Finca Kilimanjaro compares to the current offering. Chert was kind enough to share some of last year's Burundi process. It has been fascinating to compare to two -especially since the current Burundi is rather multifaceted, the flavor profile changing with even the smallest change in roast. It goes from being cream and stone fruits (with a little strawberry) at a lighter roast - to brown sugar, dates, honey with a hint of spice at slightly darker roasts. My roasts of last year's have mostly been of the darker variety - in part because when I try and roast it light..I end up going too light. I suspect this has to do with not making adjustments for age and resulting moisture changes. This is my first time roasting aged greens...so it is a learning curve. Thankfully Chert's storage is excellent only requiring a little fine tuning on my part.

I actaully have a deep freezer in the basement. The problem is that it probably could stand some spring cleaning. When my husband and I first moved here, we bought a bunch of extra food to have on hand in case of emergancy - name in the event we got snowed in and couldn't get into town. Over time we have accrued a year's worth of unused emergancy rations that never got used. While still sealed up, there is something about the idea of storing coffee greens - even well sealed - above a later of two year old chicken thighs and steaks. So this spring I resolves to do some deep cleaning so that I can safely store my greens. Yes probably an illogical phobia..but one that prevents me from freezing greens for longer than a month or two

baldheadracing wrote:With the 2020 washed, I went lighter, just because I am used to dropping this coffee during first crack:

• 50% roasted City, just past the finish of first crack, 18% DTR.
• 50% roasted 'Nordic' light, 11.3% DTR (my usual roast).

I've made a few espressos of the two roasts combined (7.5g 1:2 Hausgrind(38mm Italmill) + Elektra Semiautomatica). The dominant taste note is concentrated fruit juice - from primarily the blueberry+blackberry acidity, with some raspberry and cherry. Not much citric acidity; maybe a bit of clementine. The pleasant berry acidity suggests sweetness - notes (not actual sweetness) of dark buckwheat honey. There is a bit of a roasty note in the background; a common characteristic of my City roasts (because crash and flick?) Body was light-medium and taste notes quickly blended into each other, leaving a disappointingly-short finish and little aftertaste. Fortunately, the roast wasn't meant for 9-bar flat espresso; it is too light.

Next up: a few days of Aeropress Go + Lido2(Italmill w/Kinu pourover burr).

Thank you for such detailed roast notes. Your mention of berries has me intrigued. While I get some raspberry and cherry, I did not get much in the way of blueberry or blackberry. Now variations in flavor perceptions aside, I am inspired to try a few more roasts - maybe go lighter...and see if I come across any blueberries. One of the reasons I love reading tasting notes is the inspiration they provide for further roasting experiments. While there are variations due to brewing, water, and taste perception, I find that even familiar coffees can contain a completely different set of flavors previously unknown to me. So just when I think that I know a coffee...I come across tasting notes that indicate that I have only tasted a small part of what the coffee has to offer.

You mention