Green Coffee WTS, WTB, WTT

[moglman]

Green Coffee WTS, WTB, WTT

The Rules:

1. Indicate if you are looking to sell, buy, trade or split

2. Indicate country of origin, full coffee name, place of purchase, cupping notes, personal experience, etc. Anything that would be useful.

3. Work out the deal between all interested parties. CFRH has no responsibility nor role in brokering deals nor resolving conflict.

4. If posting a sale, post prices here or exchange via PM. No gouging please.

5. It's ok to decline a sale or trade!! If you already have enough similar beans, not a fan, not equitable in value, price too high or any other reason, there will be no need to explain why.

6. This thread is for private sales between CFRH members. If we get any retailers by chance, use the Retail Sales (http://www.cfrhn.com//forumdisplay.php?f=74) forum.

7. If you are looking for roasted coffee, maybe you can work out something with somebody who roasts.

[moglman]

I will start this off.

Want to trade but will consider sale.

All coffee is vacuum sealed in 1 lb lots. I split the coffee I get into precise equal parts so no guarantee it's exactly 1 lb. Many are slightly over.

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1 lb Familia Miranda Inquisivi
Origin: Bolivia
Source: GCBC Distro
Notes: I have not yet roasted/sampled

Cupping:
Cupping date: 3/2/11
Cupper: Curtis
Bean: Bolivia Familia Meranda Inquisivi
Roast method: Drum

Dry aroma (1-5): plum and floral
Wet aroma (1-5): floral, sweet fruit, berry
Body (1-10): medium and smooth
Flavor (1-10): berry, lemon, melon
Acid (1-10): snappy to the berry fruit side.
Aftertaste (1-10): bold and crisply berry, with a hint of tart
+50= Total Score: 87.5

Notes: If I was blindly judging, I would have guessed this to be an African bean, my first thought a smooth Kenyan, but I think a Tanzanian is a closer match. The tart acidity sets it apart from the traditional Bolivian. Definitely interesting and definitely recommended. This bean has a very clear and audible first crack during roasting, making it an easy show for the drum roasting crowd.

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1 lb Condado Estate Natural lot #31
Origin: Brazil
Source: GCBC Distro
Notes: I have not yet roasted/sampled

Cupping:
7.5 Dry Aroma – Sweet dark fruit, peanuts, and chocolate; Wet Aroma – Sweet Fruit,
8.0 Acidity – good
8.0 Body – medium, well rounded, with a silky mouth-feel
8.0 Balance - complex, and very well balanced
8.0 Flavor – berries, peanuts, cinnamon and cocoa
8.0 Aftertaste – Starts with berries, then peanuts, and then the cocoa lingers on the tongue.
8.0 Overall – very good Brazil. The balance between the fruit, peanuts and cocoa make me want to take another drink. As it cools the cinnamon lingers with the cocoa.

I also pulled a shot with this and IMO makes good SO espresso

85.5 using SCAA guidelines

Recommended, thumbs up

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2 lb Natural Sidamo Ardi - Can split with 2 separate trades
Origin: Ethiopia
Source: GCBC Distro
Notes: I have not yet roasted/sampled

Cupping:
Roasted to City+ in a hottop.

Fragrance/Aroma: 8
Fragrance: Intensity 8/10 berries, tropical fruit (papaya, slight mango), hint of banana note
Aroma: Intensity 7/10 berries, hint of toasted grain, malt, tropical fruits; berries, hint of papaya, touch of chocolate and malt on the break
Flavor: 8.25 sweet, clean, berries (blackberry perhaps), tropical fruits (papaya, mango come to mind), slight honey note
Aftertaste: 8.25 clean, lingering sweet finish, more tropical fruit than berry (though it's still there), some mid-range honey-like sweetness, maybe a skosh of dark chocolate
Acidity: 7.75 slight tingle, but mostly rounded, soft and smooth
Intensity: medium to medium-high
Body: 8 creamy, smooth, rich
Weight: medium to medium-high
Balance: 8 well-balanced, top to bottom, hot to cold
Overall: 8 Wonderfully clean, fruity, and creamy natural Ethiopian

Total Score: 86.25

Excellent, clean, fruity natural Sidamo. Another gem, like last years. Even at 8 days off the roast, the fruit is present, complex, and clean. The creamy body meshes perfectly with the tropical fruits. Finish holds, with fresh and clean fruit lingering on the palate. Highly Recommended.

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1 lb FT Dukunde Kawa Musasa
Origin: Rwanda
Source: Sweet Marias
Notes: I have not yet roasted/sampled

Cupping:
Country: Rwanda
Grade: AA-AAA
Region: Musasa, Gakenke District, North
Mark: Dukunde Kawa Musasa
Processing: Wet Process
Crop: Late April 2011 Arrival
Appearance: .2 d/300gr, 15+ Screen
Varietal: 100% Bourbon Arabica BM 139
Intensity/Prime Attribute: Medium intensity / Sweet, candy-like notes, floral and tangerine in light roast
Roast: City roast was so amazing, I must recommend it highly. But in reality the coffee worked very well all the way from City to Full City + roast level.
Compare to: East African brightness, mildly Kenya-like sweet citrus, balanced, refined flavor profile.

http://www.sweetmarias.com/coffee.africa.rwanda.php

http://www.sweetmarias.com/spider_thumb.php?id=RwandaFTDukundeKawaMusasa2011


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1 lb Organic Idido Misty Valley
Origin: Ethiopia
Source: Dean's Beans
Notes: I definitely need to work on the lighter roasts with this coffee. It roasted more quickly than expected. I roasted three batches of 150g each, and repeatedly cut time from different stages withe the last one only a fair City+. With 18 hours rest, I pulled a double SO shot of the IMV and sat down to watch the Players. Blueberry, chocolate, cinnamon, with a little citrus, Bright but not too, and very enjoyable. I then made a cup with the CCD (20g, 200 °F) which resulted in a brighter cup that showed off lemony citrus and mixed red and dark berries. Will be interesting tasting over the next couple days.

It is possible this is not actually IMV! I cannot say for certain either way. IMV is famous as a DP (dry processed) coffee. This appears it may be WP (wet processed). It is good and I can't tell for sure it is WP, but it's possible Abdullah Bagersh introduced WP in the past few years or it has been misrepresented by Dean's Beans.

UPDATE: This is NOT IMV!! It's still a good Ethiopian but I'll be contacting the vendor for restitution. Still up for trade. See this thread on Coffee Geek (http://coffeegeek.com/forums/coffee/homeroast/529091).

Cupping:
http://counterculturecoffee.com/docs/AbdullahBagersh_CCCBio.pdf
http://www.sweetmarias.com/coffee.africa.ethiopia.php#Eth_Idido

[moglman]

No interest?

[physiognomy]

Hey Scott, I am interested... Just haven't got around to re-packaging any of my green beans & thinking about what I'd like to trade. I am interested in trying the Idido Coop beans from Dean & I'll put together a list of what I have this weekend.

[Spect]

No interest?
I'm waiting for you to open it to beans you've roasted! I'd love to get into roasting, improved brewing, but I can't take one more slope right now. I need to restock some of my current addictions before I get into new ones.

[colimo]

I'm waiting for you to open it to beans you've roasted! I'd love to get into roasting, improved brewing, but I can't take one more slope right now. I need to restock some of my current addictions before I get into new ones.


:metoo::tpd: