If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
I agree. Ive nearly finished my last batch and had a fabulous week of astonishing amounts of gloopy crema (particularly since I use a Presso). This batch stayed in the bag post roast probably about 10 days and seems to get better every day.
twas the first time that we have had a chance to buy the San Christobal and after roasting the samples we bought the lot. Its all gone now and I dont know of any more in the near future.
We had a fair amount, enough to keep stock in BeanBay for a couple of months so you missed your window to grab more by a week or two.
Thats the fun of specialty coffee, small lots and once its gone its gone.
Leave a comment: