2011 Finca San Diego Buena Vista

[coffeegeek55]

Just wanted to make all fellow SO espresso lovers that this years crop of the awesome Guatemala 100% Bourbon Finca San Diego Buena Vista has arrived. If you have not tried this green then I suggest you do so now. It works great for SO espresso but also works well for a base in your blends. Don't miss out. - Jim

[davidearls]

Thx, Jim, just ordered 5# of this. This is a great all-arounder, IMO -

[coffeegeek55]

Morning David,
Yes, the FSDBV is certainly a great coffee. Works well in all types of preparation. Have not tried it yet for Turkish coffee but plan to do so soon. Glad to see you jumped on this and ordered 5#'s right away. I am still procrastinating, something I have a bad habit of doing, but plan on ordering a 10 pounder soon. Do you plan on doing any blending with the FSDBV? Just curious. May your crema always be awesome and make it a great day!! Jim

[davidearls]

Hey Jim,

Tom reco'd this as an excellent base for espresso blend. I tried it. What I admire most about this coffee is its balance of sweetness, body, acidity, and clean cup. Put it into an espresso blend, though, and all those characteristics get covered over. Yes, the espresso was good, but not really different from one with one of Tom's really nice Brazils.

I try to blend when i think a coffee is lacking in one element that I can add in using a different coffee. There's just no way to make this one any better.

Naturally, YMMV -

[coffeegeek55]

Morning David,
What actually got me( and I think you) hooked on the FSDBV "was" Tom's mention to try this coffee as a base in an espresso blend. I then ordered some and was amazed by its potential. But let's be honest. This is just a good all around coffee. A true "coffee" coffee, it you get my meaning. But yes, I would agree with you about this in a blend , to a certain point. I feel it depends on the percentage of the FSDBV and roast degree you are using. Also, what other coffee(s) are you using in that blend? Play around with amounts and roast degrees and I believe you can come up with something that doesn't overshadow the FSDBV. And I feel that the FSDBV adds more body to a blend than Tom's best Brazil, the Cerrado Fazenda Auera.
And speaking of blends, haven't heard anymore on that Java blend you were working on. Ever come up with a good balance on those coffees you were using in that blend? Just curious. Have a great demitasse and a great day. - Jim

[davidearls]

Hey Jim,

I agree with you about the quality of this coffee. It's so good on its own, it doesn't need to be improved by blending. I'm so happy some is on its way to me (got the shipping notification on Fri), along with Cerrado Fazenda Aurea.

Been tinkering with the Java blend, changing up proportions, roast sizes and times, and have come to a very nice place:

1.5 oz Java
4 oz Mokka Sharasi
5.5 oz Brazil Jaoa de Campos yellow cantuai

Roasted in the Behmor, 1# B P4. Dialed the roast time back to 12 mins, started the machine, dialed roast time back up to 24:30. This may or may not shorten the initial profile steps and extend the last one, far from clear, but, I end up with a fairly decent FC with no char. Smells yummy. Roasted yesterday, resting now. Roasted this as a gift to one of my wife's friends, may have to re-think the gift thing (!!!).

I should be close, what with the Mokka and Java both running out and none in the pipeline...

Got to go pull a second double. Later.