GC7 wrote:[quote="jevenator"
@GC7 Have you tried the Ecuador Juan Pena Tasha in milk? I found it on captains coffee if that's the one you're referencing.

The Ecuador Taisha (Sorry for previous misspelling) is a huge very sweet chocolate fudge bomb with upfront acidity that distinctly distinguishes it from low grown coffees. I have not tried it as yet directly with milk, however, if your tastes allow milk drinks to have a bit of "tang" to them this one will suit you well. I roasted it to full city and I believe that level suits this coffee. I think it will be outstanding blended with the Brazil Legender. I don't have that one roasted right now so it will wait. I am extremely pleased with the Taisha as an SO espresso and brewed. I'd think the CJ Peru would suit your needs as well. Enjoy whatever you select.[/quote]

I have had a hankering for chocolatey coffee and the Ecuador Taisha sounds like it might be a good canidate - especialy given the favoralbe reviews here. I think Captain's is out but Burman's still has it in stock....

GC7 wrote: The Ecuador Taisha (Sorry for previous misspelling) is a huge very sweet chocolate fudge bomb with upfront acidity that distinctly distinguishes it from low grown coffees. I have not tried it as yet directly with milk, however, if your tastes allow milk drinks to have a bit of "tang" to them this one will suit you well. I roasted it to full city and I believe that level suits this coffee. I think it will be outstanding blended with the Brazil Legender. I don't have that one roasted right now so it will wait. I am extremely pleased with the Taisha as an SO espresso and brewed. I'd think the CJ Peru would suit your needs as well. Enjoy whatever you select.

I would love to hear more about your FC roast as I just ordered some of the Ecaudor Taishha from Burman's. Since I normally roast in the City - City + range, I would love to have an example of a good FC roast of this coffee

Mary

mpdeem wrote:I would love to hear more about your FC roast as I just ordered some of the Ecaudor Taishha from Burman's. Since I normally roast in the City - City + range, I would love to have an example of a good FC roast of this coffee
Mary

Hi Mary

The roast I referred to went 26* F past the start of first crack to 422* F. This is probably 11-12* before any second crack would be expected on my roaster (Aillio Bullet). The development time was 20% with drying 45% and Maillard 33%. The new version of my software can't seem to compute to 100% so that's the best I have right now . I hope they fix that glitch. I'd post a curve if you need it but our roasters are different so I'm not sure how useful that would be for you. The coffee was delicious, reminding me of some good Bolivian microlots that Boldjava (DaveB) distributed a while ago but more fudge than milk chocolate dominating with soft fruit background.

I did another slightly lighter roast to 417* F but it's in the freezer and I have not sampled it as yet.

Enjoy.

Thanks for sharing your roasting notes - they very helpful and give me a good idea of how to approach the Taisha despite the difference in roasters.

I tend to be rather limited in my approach towards darker roasts...so the advice really helps. One of my resolutions is try doing more darker roasts because there are slews of good coffees that I miss out on, simply because of my bias towards lighter roasts.

Would love to hear back when you get a chance to taste the lighter roast

mpdeem wrote:Thanks for sharing your roasting notes - they very helpful and give me a good idea of how to approach the Taisha despite the difference in roasters.

I tend to be rather limited in my approach towards darker roasts...so the advice really helps. One of my resolutions is try doing more darker roasts because there are slews of good coffees that I miss out on, simply because of my bias towards lighter roasts.

You are very welcome.

Neither are what I consider dark or light roasts. Both finished first crack and are well short of second. What I consider dark starts at second crack. At my roast point I think I kept the crisp acidity yet it still tasted like a warm liquid fudgsicle.

My tastes generally fall at the above roast points, however, many an Ethiopian Natural and especially Panama Elida Natural are optimal when still in first crack. That I consider "light". I prefer washed Ethiopian coffees when first crack just finishes. To my tastes, the florals are still there and the development emphasizes the stone fruits that I like.

Enjoy your Taisha. Let us know what you think of it.

The Dota is now available again at SM!