Ethiopia Moplaco

[TimB]

Also try to grind a small amount and view it next to the roasted bean under a good strong white light source. -Tom

Well, I tried this today and there is something to the "darker surface color". The dry grounds were distinctly lighter than the bean surface. Interesting. Also, it is now three days into the roast and tastes even better. The color is tricky, at least in my experience, for this bean. Thanks for all the replies.

Tim

[Mr Stacy A]

I just put in my order for five more pounds of this stuff - along with the 5# Sweet Maria's coffee bag.
I really hope that Tom can get some more of this stuff next season - I have a feeling it will pretty much be my staple coffee of choice. I roasted the last of mine last night, so it will be ready on Saturday morning.

[Mr Stacy A]

I just put in my order for five more pounds of this stuff - along with the 5# Sweet Maria's coffee bag.
I really hope that Tom can get some more of this stuff next season - I have a feeling it will pretty much be my staple coffee of choice. I roasted the last of mine last night, so it will be ready on Saturday morning.

Whew! Looks like I made it under the wire - I was just checking on continued availability of this stuff and saw that there is now a 2 lb. limit on orders. I will make sure my five pounds last awhile and then hopefully I will be able to try the other yirga cheffe's.

[Cotatiadam]

And a hour later it's gone. Glad i pulled the trigger when i did.

[JerryVA]

Can anyone recommend a similar one to this? I'm out and it was my favorite, especially after a week's rest.

[JerryVA]

I ended up ordering all their current African offerings. One of those should be to my liking enough to order a larger batch to have on hand.

[robbiebobbie]

I bought 18lbs of Kenya Peaberry and now that I am dialed in I do not regret it. I now know that I can come up with a good roast of something that I have. I think your strategy of buying a couple of everything will produce some that you can buy in bulk and depend on. That is going to be my strategy going forward.

[martin]

It's been a while, but I finally came back to another roast batch of Moplaco. I'm quite confident calling this a City, even though first crack was very quiet - watching the bean mass volume makes it quite clear where the expansion is. Ended the roast at 12:45 (Nesco, 121VAC, 65°F ambient - all as usual) And the outside is very dark - more matte and blacker than any bean has any right to be. First taste was after 4 days rest, and it was good - the the beans had both that toughness in the grinder as well as the light grounds color to confirm a light roast. Very nice, but very weird looking on the outside.