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Malawi Mzuzu Khanga Gesha AA

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  • Malawi Mzuzu Khanga Gesha AA

    Hints of mandarin and a touch of what could only be described as fairy floss.

    Well see how this one develops over the next few days.

  • #2
    Re: Malawi Mzuzu Khanga Gesha AA

    What was your roast profile like Nunu?

    Just doing a btach now, stopped it before SC ...

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    • #3
      Re: Malawi Mzuzu Khanga Gesha AA

      Good stuff.
      Im doing a batch tonight after work.

      Nunu: Fairy-floss?

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      • #4
        Re: Malawi Mzuzu Khanga Gesha AA

        Preheat to 165, drop beans, heat to 179, cut heat ~3 mins, cool.

        Might not mean a whole lot unless you use my roaster


        Fairy floss = cotton candy.

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        • #5
          Re: Malawi Mzuzu Khanga Gesha AA

          CS colour??

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          • #6
            Re: Malawi Mzuzu Khanga Gesha AA

            Originally posted by Wine_of_the_Bean link=1214430750/0#3 date=1214441197
            Might not mean a whole lot unless you use my roaster .
            Is that an invite?

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            • #7
              Re: Malawi Mzuzu Khanga Gesha AA

              mmm...bout 9 ish.

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              • #8
                Re: Malawi Mzuzu Khanga Gesha AA

                Roasted to about CS 9, I am also getting hints of mandarin and chocolate, with nice body and a great grind aroma that fills the house. I love this bean!  

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                • #9
                  Re: Malawi Mzuzu Khanga Gesha AA

                  Yep, this is another great African bean for sure. Ive still got some left over from a previous BeanBay/Poll (it was a while ago :) and it still produces roast outcomes like this..... beautiful bean 8-)

                  Link to some background info on the Malawi Coffee Project(s), quite interesting... http://base.d-p-h.info/en/fiches/dph...-dph-7069.html

                  Mal.

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                  • #10
                    Re: Malawi Mzuzu Khanga Gesha AA

                    Just had my first shot of this.

                    I agree with the mandarins (power of suggestion?)! Lots of mandariny-orangey-peel-ness!

                    Syrupy sweetness, lovely bright acidity. Cant wait to cup this properly.

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                    • #11
                      Re: Malawi Mzuzu Khanga Gesha AA

                      Ok, had a go at this one this morning:

                      Dry fragrance: orange/mandarine, chocolate, a light sweetness, and something slightly floral and light

                      Aroma: mandarine, or other orange-skinned citrus fruit; dark chocolate; and a rich, almost cloying sweetness.

                      Flavour: mandarine, orange, slight chocolaty note, some pineapple as it cooled, and an almost lolly-like sweetness.

                      The acidity was bright, a citrus-fruit-tang, but without straying into sourness. The body was medium, and ever so slightly creamy; the aftertaste fresh and fruity.

                      As an espresso - juicy mandarine, syrupy sweetness and bright acidity.


                      I like.

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                      • #12
                        Re: Malawi Mzuzu Khanga Gesha AA

                        Excellent cupping notes Michelle..... 8-)

                        I can imagine that if this bean becomes available again there is going to be a stampede by members to jag a bag or two . You must have really nailed the roast as well Michelle, for it to deliver such a wide spectrum of flavours and aromas; might have to dig through my stash this weekend and roast up a batch, youve got the old taste buds going, thats for sure...... ;D

                        Mal.

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                        • #13
                          Re: Malawi Mzuzu Khanga Gesha AA

                          I tried some of this between 3-5 days after roasting, and it really wasnt doing it for me. Im not the best at describing what I taste, but agree with the bright acidity, sweetness comments. No chocolate flavours for me. I was getting an unpleasant lingering aftertaste. It really didnt go with milk. 8 days in and i had not had any for 3 days, and was wondering what I was going to do with 2 more kilos of the bean. I had a bit more roasted up, and was ready to toss them in the bin. Instead I decided to try and improve my macchiarti! My artwork was off, but I gave it a sip and I was very pleasantly surprised. It was a lot better, and went well with milk. It surprised me that it could change so much over 3 days. That comes to my question - is it common for beans to go in milk better after more resting?

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                          • #14
                            Re: Malawi Mzuzu Khanga Gesha AA

                            I tried some of this today.

                            Quite impressed with this bean for espresso. It shows variance when roasted at different parameters (not by me, on a commercial roaster) .

                            Balanced but bright acidity, hints of chocolate at the end, good aromatics in the grinds and cup. Good body for a single origin

                            Wish I had got some last beanbay, but was overseas.

                            Does well in a traditional cupping too.

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                            • #15
                              Re: Malawi Mzuzu Khanga Gesha AA

                              Hi all - Im going to roast my 1st batch of these tomorrow, does anyone (like Mal!!) feel like giving up some of thier secrets by sharing a detailed roast profile?

                              I loved the last batch of Malawi (pambawamba), so I have high expectations of this one.
                              My notes told me that a 12min ramp to 1st and pulling at the start of 2nd was the way to go with the Pambawamba - is this one the same?

                              Thanks in anticipation
                              Anthony

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