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China Mt Gaoligong

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  • China Mt Gaoligong

    I have ordered some of these beans out of curiosity and look forward to playing around with them this week. Just wondering if anyone else has roasted these yet and if so has any tips or recommendations?

    Cheers

  • #2
    I roasted some six days ago to the start of second crack and today it passed the taste test. Yeah OK!

    Barry

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    • #3
      What are the characteristics of the coffee from your taste test? It's vacinity north of Laos sounds like it would be quite close to Vietnamese coffee which is balanced, milk chocolate type low acidity. May have to give this one a go..

      Originally posted by Barry_Duncan View Post
      I roasted some six days ago to the start of second crack and today it passed the taste test. Yeah OK!

      Barry

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      • #4
        I drink my coffee as a macciato. This is well balanced with low acidity. I have not knowingly had Viet coffee.

        Barry

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        • #5
          I roasted some yesterday using my corretto set up. I found that these beans had a tendency to scorch pretty quickly, compared to a variety of others that I've roasted. This may have been an oddity of the day, being colder and roasting outside, but just a heads up anyway. I'll try and post when I taste them next weekend.

          Dave

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          • #6
            I've got some on order too, I'll see how I go on my coffee roaster !!

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            • #7
              Alright, so I've tried these beans now from 9 to 13 days post roast, which were taken to the start of first crack. Let me preface this by saying I drink my coffee as a latte, as I haven't matured into espresso shots yet. I can't say that I'm overly impressed. It's a very low acidity coffee, which makes it feel like it's a bit flat. I think I'm going to have to go to a triple basket as is not a very strong coffee either. I'm wondering if it needs more time to develop like monsoon Malabar.

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              • #8
                Originally posted by DaveD View Post
                Alright, so I've tried these beans now from 9 to 13 days post roast, which were taken to the start of first crack..
                DaveD, try taking the next roast to the start of second crack.

                They sound a bit underdone IMHO.

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                • #9
                  Sorry Joe, my mistake, that was meant to say "start of second crack".

                  Cheers, Dave

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                  • #10
                    I'm loving this bean, beautifully smooth base for blends but also loving it as a SO. I bought this and the Brazil Yellow Bourbon to start playing around with blends, and have found myself coming back to the China consistently. Made a truly delicious mix this morning of 50% China 50% Malawi Mzuzu Union (roasted fairly dark), smoothest latte I have ever made. I also think it is the first time I have actually tasted "sweet" in an espresso shot! Will try adding a small amount of India Monsoon Malabar tomorrow to funk it up.

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                    • #11
                      As a good base bean, perhaps it can't stand up well in milk by itself? I found the Elephant Hills to be extemely bland as a SO latte (but a good base).

                      Not to hijack but I've also been enjoying the Malawi recently in a blend. Together with Peru, Sumatra and PNG it gave nice cocoa and spice after a 2 week rest, but tasted a bit muddled before that.

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                      • #12
                        Yes out of all my purchases, the Malawi is my favourite. Spice and cocoa is dead on.

                        I quite like the China on it's own in milk, but sometimes I think maybe I am just not fussy enough! The majority of the time when I try a new blend, I seem to think it's delicious for different reasons haha.

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                        • #13
                          I may have changed my mind a bit with the China Mt Gaoligong. I did preroast blend of 60% China/40% Ethiopia Gambella, taken to CS9, which is now 3.5 weeks post roast, and it is brilliant. There's the really nice cocoa and wine from the Ethiopian beans, but a nice bit of sweetness and body from the China.
                          On another note, I'm finding my roasted beans need a longer rest time, and are remaining fresh for longer. Do you think it's the cooler weather?

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                          • #14
                            Ive roasted these a few times now, and have found that the darker they are the nicer they taste. You have to darken the buggers up to get some nice flavor out of them, and since "mastering" them, they are one of my fav beans!

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                            • #15
                              seems to need more rest time than other beans i've had, initially i didn't enjoy them but after about a week they are tastin g good took them to start of second crack.

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