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Thread: Peru and Longberry

  1. #1
    Senior Member sidewayss's Avatar
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    Peru and Longberry

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Not sure what i,ve done here...
    Roasted the rest of Peru 200gm and Ethiopian Longberry 200gm from the sample pack.
    Result was Peru at C8 and Longberry at C9-10.
    Notes were bitter, sharp and sourness at same time without sweetness.
    I wonder if i should have taken the roasting in reverse...Peru to C9, Ethiopian Longberry to C8. i dont have much experience with these beans, so can anyone comment and advise? Cheers.

    Gary

  2. #2
    Senior Member flynnaus's Avatar
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    Re: Peru and Longberry

    These bean should blend OK.

    I did a darker roast of the Harrar and also got the bitterness initially. It will also need a longer rest period than the Peru. It wasnt that good straight out of the Baby for me but much better a week later.

    I would roast the Harrar a little lighter than the Peru but its also about your taste. Your mileage may vary.

    Get some more Peru. This is a always good bean to have in your stash while stocks last. Reliable and easy to roast

    Roast another batch of the Harrar two days before you roast the peru then try them in different proportions to see which blend works best.


  3. #3
    Senior Member sidewayss's Avatar
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    Re: Peru and Longberry

    No worries Flynn. Yeah that,s a strange one. Normally with the baby roaster you can pull a shot and enjoy it, but it tasted unbalanced to me, hence the need to reverse that Roast profile, C9 for Peru, C8 for Ethiopian. Got a stash of PNG Waghi AA waiting to be roasted. Was wondering if i order some more Peru and blend it with the Waghi, would that work?
    Not sure if i read anywhere if the Waghi is bright or not, if not then it may well blend in well with the Peru.

    Damn, i,m the only one drinking in this household, beans are only slowly disappearing, and i,ve got beans sitting here waiting to be roasted..and i,ve limited myself to 2 cups a day. Oh the fun and pain of roasting. :D

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    Re: Peru and Longberry

    Quote Originally Posted by 7C666B6A786E767C7C0F0 link=1285212408/2#2 date=1285218804
    Peru and blend it with the Waghi
    Gold IMOP in ratios from 50/50 to 70/30 each way
    Even roasted together

  5. #5
    Senior Member sidewayss's Avatar
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    Re: Peru and Longberry

    Will just go for 50/50 but roasted separately. Each bean has different characteristics and behavior in the roaster, not to mention moisture content. I,m not too hung up on ratios, as long as the roasting is done well.

  6. #6
    KJM
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    Re: Peru and Longberry

    Quote Originally Posted by 100A070614021A1010630 link=1285212408/2#2 date=1285218804
    Got a stash of PNG Waghi AA waiting to be roasted. Was wondering if i order some more Peru and blend it with the Waghi, would that work?
    Not sure if i read anywhere if the Waghi is bright or not, if not then it may well blend in well with the Peru.

    Damn, i,m the only one drinking in this household, beans are only slowly disappearing, and i,ve got beans sitting here waiting to be roasted..and i,ve limited myself to 2 cups a day. Oh the fun and pain of roasting. *:D
    The blend works kind-of fine. Ive done a fair bit of PNG+South American. For those days when I just cant wait to have an espresso with a malty/chocolate finish.

    I found that I could get the exact profile I wanted only by separate roasting though. Which is a mild annoyance. The upside is that this blend works just fine in milk - cuts through nicely. I find as a straight espresso it lacks a bit of mouth feel, but the taste is great.

    I too limit myself to 2 per day. Plus Mr. KJM only does milk drinks and it is a PITA to do 1 milk so inevitably that means I get a latté too. That does make proper research, well, slow! Ive taken to bringing beans to work to both share the joy and use them up a tad quicker!

    /Kevin

  7. #7
    Senior Member sidewayss's Avatar
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    Re: Peru and Longberry

    Hi KJM,
    Matter of coincidence last month i mixed 200gms of Waghi with the last of 70-80gms of Peru. The Waghi was roasted3 days before mixing with the 10 day old Peru. Both were roasted to C10, a bit more than id like, was aiming for C9.
    Anyway, can find common ground with your description with less mouth feel, body was moderate-light and was better in flat whites than espresso due to the darker roast. That,s ok for me as i was trying to practise latte art and wanted to get the best contrast of crema to microfoam.
    ;D I understand your pain, but in my case, i do double shots in the double basket for myself and do a long strong flat white. That blend packs a punch and the flavours linger long after the last drop.

    Gary

  8. #8
    KJM
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    Re: Peru and Longberry

    Quote Originally Posted by 776D606173657D7777040 link=1285212408/6#6 date=1287933364
    Hi KJM,
    * * * * * *Matter of coincidence last month i mixed 200gms of Waghi with the last of 70-80gms of Peru. The Waghi was roasted3 days before mixing with the 10 day old Peru. Both were roasted to C10, a bit more than id like, was aiming for C9.
    * * * * * *Anyway, can find common ground with your description with less mouth feel, body was moderate-light and was better in flat whites than espresso due to the darker roast. That,s ok for me as i was trying to practise latte art and wanted to get the best contrast of crema to microfoam.
    * * * *;D * *I understand your pain, but in my case, i do double shots in the *double basket for myself and do a long strong flat white. *That blend packs a punch and the flavours linger long after the last drop.

    Gary
    Ive discovered, through my own personal research, that much of the net.wisdom on blending is actually modestly correct. *

    For the "KJM House blend" the blending thesis went something like:
    • South Americans for the base - background "coffee" taste [tick]
    • Something interesting (Ethiopians - what could be better, after all? [tick]
    • Indonesian for mouthfeel [tick]


    It all just works. *The PNG beans (as Im sure Mal would pipe in and agree with) definitely are not Indonesian in taste or mouthfeel. *I personally really enjoy straight Wahgi. *I could just drink that. *Some of the others in the house find it a bit, well, different. *Putting in the Peru base straightens that up. *

    As an espresso though, I find the mouthfeel a bit lacking. *A ristretto shot on the other hand is (IMHO) quite lovely. *But then again, all my daughters are convinced Im a bit odd... *::)

    We all appreciate different things, you just need to find the magic one for you! *(I do, however, draw your attention to the KJM house blend from which Ive not had a single negative or even mildly quizzical response.... *- so maybe there are universal "good blends" out there).

    Cheers
    /Kevin

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    Mal Dimal's Avatar
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    Re: Peru and Longberry

    Quote Originally Posted by 2B2A2D600 link=1285212408/7#7 date=1288174582
    Ive discovered, through my own personal research, that much of the net.wisdom on blending is actually modestly correct. *

    For the "KJM House blend" the blending thesis went something like:
    • South Americans for the base - background "coffee" taste [tick]
    • Something interesting (Ethiopians - what could be better, after all? [tick]
    • Indonesian for mouthfeel [tick]


    It all just works.
    This pretty much, is the same way I go about developing a blend, and very likely most other experienced home-roasters too. Have always found that keeping blends simple in proportions from the regions above (and some others) just extends the fun of home-roasting. I will swap Indonesian beans with Monsoon Malabar on occasion and other times will add a small percentage of some of Andys excellent Robusta into the mix too. Its all good... 8-)

    Quote Originally Posted by 2B2A2D600 link=1285212408/7#7 date=1288174582
    The PNG beans (as Im sure Mal would pipe in and agree with) definitely are not Indonesian in taste or mouthfeel
    Agree with you here....

    I enjoy a number of varietals from different areas of PNG and none of them remind me of any of the Indonesian beans Ive ever tried. In nearly every case, PNG beans stand up very well on their own, offering lots of complexity, fruitiness, moderate acidity and dark chocolate in the finish. None have exhibited the typical earthiness or savoury notes that a lot of good Indonesian beans display.

    Not sure about the cultivar differences between PNG and Indo varieties but a lot of farms from the Wahgi Valley (and maybe other areas) were based on "Jamaican Blue Mountain" stock planted in the 1920s, whereas a lot of the northern Indonesian bean origins are from "Typica" stock indigenous to their particular regions. No doubt a lot more info can be found to explain the differences....

    Mal.

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    KJM
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    Re: Peru and Longberry

    Quote Originally Posted by 1D30343835590 link=1285212408/8#8 date=1288186472
    I enjoy a number of varietals from different areas of PNG and none of them remind me of any of the Indonesian beans Ive ever tried. In nearly every case, PNG beans stand up very well on their own, offering lots of complexity, fruitiness, moderate acidity and dark chocolate in the finish. None have exhibited the typical earthiness or savoury notes that a lot of good Indonesian beans display.

    Not sure about the cultivar differences between PNG and Indo varieties but a lot of farms from the Wahgi Valley (and maybe other areas) were based on "Jamaican Blue Mountain" stock planted in the 1920s, whereas a lot of the northern Indonesian bean origins are from "Typica" stock indigenous to their particular regions. No doubt a lot more info can be found to explain the differences....

    Mal.

    While this is verging off topic - the taste profile of the PNG beans is (in my limited tasting experience) very unique. I can pick them out of a blend in fairly smallish proportions. To me they have a decidedly malty/spicy kind-of profile. Interesting to hear the propagation material was sourced from there!

    You do learn something new every day afterall!

    /Kevin

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    Re: Peru and Longberry

    Hi Gary my last roast was PNG Kone Ka Estate Peaberry & Ethiopian Harrar Longberry roasted to just second crack, I think about C9. I drink single origin normally unless Im trying another bean. What happens in the transition is the first shot will be a mixture of whats in the grinder and the new bean and I can tell you I was surprised what a great combo these two beans turned out to be. i Had a 50/50 blend and the coffee was great espesso or flat white. :)

  12. #12
    Senior Member sidewayss's Avatar
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    Re: Peru and Longberry

    Sounds good there Rocky.
    Ive got some Longberry and PNG Kone Ka Estate AA in stock.
    Ill give it a week or two before roasting those two together as a mocha-java blend.
    Ok, so the PNG bean does not share the same characteristics as a Indo bean, and has been recommended more as a single origin, but it doesnt hurt to have a play with it.
    As soon as i can get my hands on some Indo, Ill do a blend of Peru, Harrar and Indo from Sumatra or Java.

    Good times ahead. :)

    Gary at G

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    Re: Peru and Longberry

    Quote Originally Posted by 736964657761797373000 link=1285212408/11#11 date=1304099045
    Ill do a blend of Peru, Harrar and Indo from Sumatra or Java
    Add in some Hue Hue and youve got yourself the KJM blend.

  14. #14
    Senior Member sidewayss's Avatar
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    Re: Peru and Longberry

    Have done the KJM blend with the addition of Brazilian Pulped Naturals in the past and thoroughly enjoyed it. Recently added the current Brazilian Bourbon to the mix and will report soon in a few days.

    Just want to see taste the result of using 3 beans only.

    I will have a look around to see if i can source some Hue Hue or some Costa Rican to add brightness.

    Gary at G

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    Re: Peru and Longberry

    I tried a Costa Rica Tarrazu in the KJM blend and found it not to my liking, but thats just my taste buds.

    I enjoyed the Hue Hue.

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    Re: Peru and Longberry

    Quote Originally Posted by 466A696C6B5A52050 link=1285212408/14#14 date=1304159326
    I tried a Costa Rica Tarrazu in the KJM blend and found it not to my liking, but thats just my taste buds.
    Gday Ronin... :)

    What sort of roast profile did you use for the Tarrazu mate?

    Mal.

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    Re: Peru and Longberry

    Hi Mal.

    As with the KJM blend, all in roast. Frist crack just before 13 min and pulled first snaps of second crack about 17 min.

    I am enjoying the terrazu, just not in this blend. Brought to much of a citris(orange) to my taste buds for a mocha/java(choc,caramel) stlye of blend.

    Any suggestions are welcome tho ;D

  18. #18
    Mal Dimal's Avatar
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    Re: Peru and Longberry

    Ah, OK mate...

    Just so happens I dont mind the citrusy bite blended with the chocolaty finish. Get the mix right and its almost a "Jaffa" drink.... 8-)

    Mal.

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    Re: Peru and Longberry

    The last couple of days I have had a wonderful 50/50% blend of the Peru Ceja de Selva estate and Haiti Grand Cru.

    I roasted them separately, blending them in the grinder.

    They go together like a horse and carriage and make a great macchiato.

    It helps to make the Sydney wet weather enjoyable.

    Barry



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