Not sure where its taken to at the roastery, but I have had this as a Green and was one of my favourites taken just into SC. Very smooth, plenty of flavour, hints of choc/caramel.
This is the first coffee snobs "brown bean" I have been unsatisfied with.
I found it to be very sharp and acidic on the palate and I cannot face it as an espresso or piccolo late. Makes a nice mocha.
I tried blending it with my other beans on hand: Ethiopian Harrar Longberry, however even small amounts of the Colombian overwhelms its African goodness.
As an aside, in order to get a reasonable pour, I had to set my grinder right down at the minimum.
Anyone have some tips on how I might get some more joy out of the next 250g? Other than drown it in milk and cocoa ::)
Not sure where its taken to at the roastery, but I have had this as a Green and was one of my favourites taken just into SC. Very smooth, plenty of flavour, hints of choc/caramel.
Its possible that youre looking a coffee which is roasted a tad lighter than you prefer. Its a given that all CS coffees are excellent, but we all have preferences as well.
Another thing that comes to mind is that you are drinking it younger than you are accustomed to? It may be worth giving it a few days and revisiting it. All coffees will peak differently and you will always see CS coffees before peak rather than after it...Kinda nice problem to have I reckon :-?
Give it time, try it again, and if it still doesnt ring your bell, you just learned a little more about your palate...
Enjoy the journey ;)
I tend to agree Semillon - I was a tad disappointed with this one too.
Roasted to start of 2nd crack - was expecting a good bodied coffee like most Sth Americans but this is very light and bright as a SO - slightly more palatable through a filter than espresso. Anyway I am using it to add acidity in blends...
having said that i have only tried it relatively young so will try again after a good weeks rest.
I must say I really like this one when Im feeling like a caramel style coffee. I roast it just into second crack and find I get caramel, caramel, caramel. I do leave it 10 days before opening as I find all beans opened a bit early are bright for me, and 10 days does it for me for this bean. (I find most beans I prefer at 10 days, but some as early as 5 and some as late as 14).
Hmm....That sounds about 100% on the money for a typical Colombian to me.... :-?Originally Posted by 362C28362E242120450 link=1268024013/3#3 date=1268057890
x2 on Caramal, I have not experienced this as an overly acidic coffee, and infact find it the opposite, You can roast it fairly light usually without risk of it being to bright.
Usually I cant help myself and I give new purchases a taste only a few days after roasting, some are quite interesting at that stage. This one I have given a couple of weeks and it still tastes overly acidic.Originally Posted by 0C393433071B373E3E3D3D580 link=1268024013/2#2 date=1268040732
I must admit I have not detected any hints of caramel - though that is a characteristic I see in many other South/Central American coffees.
As you suggest, lesson learned. Like Indonesian coffee, this Colombian is unpalatable ;)
[QUOTE=4A7C747075757677190 link=1268024013/7#7 date=1268108318]It actually sounds more like you didnt enjoy the way it was roasted rather then the bean itself. A bit of a shame to write off columbian coffee based on this. Likewise with indonesian coffee, how much have you had? It varies massively between regions.Originally Posted by 0C393433071B373E3E3D3D580 link=1268024013/2#2 date=1268040732
Admittedly I havent tried many Columbians but compared to my experience of an Excelso in the past this Supremo was much brighter -the Excelso had much more body and sweetness which I tend to enjoy more, thats all.Hmm....That sounds about 100% on the money for a typical Colombian to me....
I found the above comments very useful and informative as I have just started to put this bean through the Perfetta.
My first attempt at 6days post roast produced a nice pour but my assessment of the result (short black) was that it was fairly light, short on the palate and slightly bitter with no trace of the caramel. My pour today suggests that it needs a fairly fine grind and in other respects same as yesterday. Cant say I noticed an acidic character (& I am very acid sensitive)
Overall, its a nice bean and I did enjoy my coffee, but probably reinforces for me that the depth and complexity of the WOW blend is close to my ideal.
I do get the feeling that it will open-up more with a bit more age post-roast. I will post further impressions next week as this is my first Colombian & I have a bit to learn about the single origin varieties.
I just finished the last of my stash today. Some of my lighter roasts were acidic but I corrected this with a lower dose and finer grind 16g produced good balance. I like them acidic though.
Roasting to about 1min before 2nd crack yielded some wonderful syrupy sweet ristretto pours.
Ill buy it again if it comes up in Beanbay. *
The bean is now a couple of weeks old and as expected, has opened up considerably. I am now enjoying a fuller flavour that hangs around longer. Yes, it is a bit more bitter than I am used to with the WOW or the Ceja de Selva but not overly so. I couldnt say I thought it was particularly acidic - which is good for me as I do not often drink milk-based coffee and dont need the ability to cut through the milk. My final analysis is that this is a very nice bean, roasted to perfection and I will certainly be ordering it again. If this is a good example of single origin then bring it on!
Roasted some of this to around CS9 5 days ago and am now drinking it, unlike some others I enjoy the CVG, chocolate/caramel flavours? not sure about this way of describing coffee, to me it has a rich coffee flavour with a syrupy mouth feel and great crema, not at all acidic.
What do I mean by coffee flavour? like everyone I have benchmarks or taste memories that were established early in life, anything that approaches these criteria ring my bell and anything that fails to get close I dont reorder.
Never have been one to look for elusive characteristics in wine or coffee (i.e. fruit, wood, earth, berries, tobacco etc, I either like it or I dont.
So on a scale of one to ten I would give CVG a 7, not the greatest but very drinkable and I will certainly order again. :)
After the bag sat in darkness for almost a year, I just tried some of this, taken to a darker roast at about a minute or so past second crack.
At 10 days post roast, it has nice body, no acidity and I thought generally a well rounded flavour.
Of course it cant compare to MM, or the Yemen, but still a very nice bean that I would order again.
Not the Volcan Galeras but this one... http://coffeesnobs.com.au/YaBB.pl?nu...070085/324#321
Didnt quite turn out the way I usually like to drink my Colombian but it still makes a really nice cuppa. Lots of body, very sweet, very mild acidity and the longest, most intense dark chocolate finish I have ever experienced. Just goes to show, that even if the roast didnt go exactly the way you wanted it too, quite surprisingly enjoyable outcomes can result.... :) 8-)
I roasted some more of this, trying to push the boundaries of the KKTO, went a bit too far with the roast size and unintentionally did a VERY slow and long roast to just on second crack.
At 4 days post roast, its smooth, great body, very little acidity and a big chocolaty taste.
Sounds good Borat.... 8-)
Really enjoying this, purchased as browns, roasted 1/2/11.
Got into it at day 4 (forced to, ran out of beans) and have loved it from the first shot. Ten days in and its only getting better, dark chocolate and a full body mouth feel. definitely get this again.
I got this one as a Brown and tried it this morning 6 days post roast, as a Morning Latte. I quite like it as a Morning Starter nice caramel taste with choclate, that lasts at the end. Will give it another week and see how the taste develpos.
I Liked this coffee a lot when roasted to a good CS9 - start of second crack. I will definitely get some more greens of this. It does seem to lack a little something as a SO for my taste but, I cant say my roasts of it have lasted longer than day 5 - a great base bean for a blend perhaps but still very nice on its own.
Roasting this to about a CS9 - given 7+ rest it comes out really well in a French Press. Big body, milk chocolate and caramel. Currently my wifes favourite coffee.
I have tasted this bean roasted andys way in the starter pack, and now home roasting the green myself.
I agree this needs to be roasted dark (Then again i like everything dark)
Im roasting to a CS10 and these settle very well, very pleasant smell, roast very easily and cup very well. Just a good allround bean.
Through espresso machine they produce a nice rich crema, very good sharp flavour and plesant after taste.
I can even taste the smell of the original green bean in them which i find very pleasing.
Obviously a personal thing, are you home roasting ? If so perhaps try a darker or a lighter roast maybe change your mind.
Try roasting darker
after about 7 days the richest, deepest chocolate flavour oozes from these gems
How good are these beans! I've let mine sit for about a week now and they taste amazing!
I'll definately be buying these again. I'm truely impressed.
I love this bean, I roast to about CS9 - right on the first snaps of second crack, then cool rapidly. There is no spotting on the bean and the acidity is pretty much gone. I agree with above, they are best from about day 6-7 though to about two weeks. I don't know if they improve further after that as mine have never lasted that long.
I have just roasted 2 X 250g batches on the BBQ yesterday,
Batch 1= roasting stopped before second crack, Beans look about CS7.
Batch 2= stopped on second crack, Beans look about CS9
Will let you know if there is any difference between the two in about 7-10 days.
I am new to roasting, Can someone explain what is spotting? what does it do? and if its bad, how do you prevent it.
I generally stop my roast at the first snaps of 2nd crack before the oils are drawn out, which i like for this bean. Different beans work at different depth to be sure but a nice CS 9 for this is, IMHO just right for this bean.
Thanks for the info Mariner,
I was a bit concerned on my 2nd batch, i did stop it at the start of 2nd crack @ 25min(CS9), and noticed a few beans with spots. This explains what i am seeing.
I am at ease now and counting down the days till tasting.
tasted both batches, both in espresso shot and in a capp.
First batch (cs7-8)
Slightly acidic, no strong flavors. prefer in a capp. Not much crema
Second Batch (cs9)
Smooth, choc taste, big difference. Quite enjoyable in espresso and capp.
Do agree that this needs to be roasted darker.
This is my second type of beans i have roasted out of the starter pack.
My preference so far is my first roast ceja DE selva roasted at cs10.
Although if i had more of these beans i would go darker again for more of a comparison.
Finished off my first roast of these in the last few days, they came good between probably days 8-14. I need to be more organised and roast more than a day or 2 before needing more beans now it seems!
I tried this coffee after about 2 days as I couldn't wait but to quote my brother, "it has a good head and shoulders but no body". Second batch I opened after 7 days and it had a big bold flavor and was very smooth. I only drink double espresso.
I found there's a big difference with the Colombian Volcan Galeras Supremo if roasted to CS9 or CS10+.
I did 2 roasts an hour apart in a Behmor. The first went into rolling second crack before I hit cool and had signs of being just a little over. On the up side the beans had a slight oily sheen and after resting for a few days looked quite 'oily' at CS10+ and the grinds even looked oily. Big flavour and heaps of crema. 1lb-P2-C setting. 1lb became 13.1oz roasted. Hit cool with 1:30 to go and rolling second crack continued well into cool. Will try to hit cool 10-20sec earlier next time.
The 2nd roast was at 1lb-P2-B. 1lb became 13.4oz roasted. second crack began at start of cool cyle. Didn't hear if it reached rolling second crack due to switching on kitchen exhaust fan.
Ended up around CS9 with slight mottling but no oily sheen like previous roast. Rested a week. Definetly not as full a flavor as the darker roast and nowhere near the body. Lots of Crema still.
Colombian Volcan Galeras
This is one of those beans that always leave you wanting more. Well me anyway.
Recently did 2 roasts with just 2 differences.
Diff 1. prewarm of oven was 150C and 100C so slight diff in starting temps.
That soon settled down, with first crack at 200.7C and 200.9C on the other.
Diff 2. One pulled at 220.6 just before second crack and the other at 221.4 at the start of second crack.
Both devoured 6-11 days.
They both tasted fantastic. (20g latte - and doppio restretto)
I do not have the language for cupping (yet) but I would come away asking myself if I had just drunk a cup of coffee or was it cocoa flavoured coffee.
Notes made after drinking show the pulling just before second crack was the favoured one and the way I will do it next time.
roasting profiles...Colombian Volcam Galeras Roasts 79 81.jpg
Last edited by sando; 27th November 2012 at 07:31 PM.
That's very close to my favourite profile for the Colombian too Sando....
The only difference in mine, is that I would probably steepen the ramp to 2nd-Crack very slightly so that I pull the batch a little sooner; by a couple of minutes or so but at the same finishing temperature and just before 2nd-Crack starts. This is just my preference of course, but I particularly enjoy the slight increase in acidity, and soft spiciness that it brings into the equation.
Lovely bean this one...
I just completed a 350g roast on the Behmor. I used 1lb > P2 > B and it seems to have failed me. I was aiming for CS9 but ended up with CS10-11 which isn't ideal for my palette. I hit first crack at 15 mins but second crack didn't come around. I tried to hold off but hit cool 3 minutes after first crack.
I'm pretty disappointed with the results but I may re-do it soon and bring it down to CS9.
Keep you's posted
Just wondering if anyone has further information about origin of this coffee? Obviously more than just the fact that its from the Galeras Volcano Region.
Would love to know if anyone has heard or has opionion on the fact that this coffee is grown in a region where is an active volcano?
I believe that some of the best coffee is grown in regions with volcanic action. I read up on this about another region (can't remember where) but it is about the volcanic ash which helps to nourish the soil.
Here's one article I found just now:RPT-Colombian coffee benefiting from volcanic ash | Reuters
A guy who lived in Indonesia for some years told me that the farmers prefer working on volcanic soil because they can get 4 crops per year rather than just the two. Which is why Javanese and Philipino farmers work so close to and on the slopes of active volcano's.
Just wanted to mention that I roasted a small batch of this a friend gave me. Only done in a popper and taken just to second crack. Not too bad in a latte, but boy as a french press it really did it for me. Still learning how to roast, so the only downside was a slightly nutty taste at the end (something I'm not a fan of) but it was smooth and sweet. Looking at the flavour wheel, I would describe the taste as sweet, mellow and delicate. Hints of caramel/candy in the aroma.
Just roasted a batch of this bean (supremo) fresh from beanbay - my first foray into Colombian's ever. Nice and easy to roast, and have to say probably the best smelling bean straight out of the Behmor I've ever had..... even the wife who is my hardest marker said it smelled great. If it tastes as good as it smells....bring it on!
Got a bag of this, (Andy-roasted), day 6 post-roast, getting lots of choc and caramel flavours, but can't get the bitterness out of the aftertaste (even showing up in milkbased drinks too)... anyone have any thoughts? I've been dosing 22g (good volume for the basket, not scraping upon lock-in) and getting 44.6g in about 26s (sometimes faster). Seems to be a nice even pour out the naked, but may be running a bit fast.. which I wouldn't think would result in bitterness...
Although it is a slightly darker roasted bean so perhaps I'll slow it down a bit as it may possibly be running a bit long resulting in the bitterness...? And lower the brew ratio a bit to 1:1.5... that's my first thought, but open to suggestions... have never had this bean before (or I did a very very long time ago I think!)
Edit: or perhaps a slightly longer rest will sort that out, although wouldn't think that'd be the issue...
Roasted first of this bean a week ago. (12'06" total, with 2'36" development time. 13.2% moisture loss)
- Big, evenly graded green beans. Some (but not many) damaged and defective beans - Very easy to screen out pre-roast if inclined
- Roasts quickly. Hit FC at 9'30". Finished roast before SC
- Roasted coffee very even in colour, on light side of a medium roast. Beans quite dull and matte looking
- First taste in a FW today - can't disagree with the general view that it "tastes like coffee"! This is a lovely, mellow, comforting coffee. No rough edges, no left field notes of guava, Earl Grey tea or fairy dust. It's just a very harmonious, full-flavoured, easy to drink cup
I am pleased I bought this one. I think it's great as a single and would make a great, crowd-pleasing coffee in any decent cafe, without further blending. No doubt it would also be a good base for a blend, as it should 'play nice' with pretty much anything you could throw at it. (I'm planning to try blending it with the Costa 'Vara Blanca' that arrived in same shipment )
This is a really decent middle of the road green. As you say, nothing too out there. Just a really nice well rounded full bodied coffee.
Very easy to roast and great for beginners. Not a lot of chaff either which is nice.