trish wrote:I don't know if the plastic surgery analogy works for me. We are talking about the character inherent in a coffee, not an artificial representation.
I hear you and your spot on, not the best Analogy, but its better than dogs
trish wrote:It's imortant that we are all talking in the same terms, also. A defect is a serious problem. I think of phenol, ferment, mold among others. If my Harrar or Sumatra shows me those things, it's serious. It's not supposed to be there.
Again agreed, me bad I didnt mean to create and confusion sorry
trish wrote:Back on topic-Freezing is a great idea for some, but I don't know how many of us are interested in getting into it. I do like a coffee as it ages a bit. ..like Harrar when it goes from blueberry to milk-chocolate over time.
I kind of think this is what's been missed by me in ramblings and confused arguments, I couldn't agree more Trish.
Jaime van Schyndel wrote:Defects are quantifiable in the way they affect a cup in the negative so I really don't understand the plastic surgery analogy. In all honesty, I just think people need to try some manual sorting rather than conjecture. It's incredibly educational on cup quality.
Jaime I've tried similar experiments three or four years ago and it and you still wont convince me its the new black. I understand the arguments just don't agree with them. That's not to say your right and I'm wrong, its just to say I prefer my coffee to have a little personality (and let me state I don't like phenol, ferment, mold so no I don't want to buy all of these lots)
Jaime van Schyndel wrote:Assuming you had a 90+ coffee, you would want it to hold up over the life of it's being served to consumers. Having it fade would mean that many people were not getting what they paid for. If you bought an uber expensive green or competition winner, it could make sense.
But how do you know at that point in time the coffee is the very best it can be. Of course fading would rending it weaker, but as we are discussing sometimes coffees mellow and improve with some time. I'm incredibly interested in it all, I don't think coffee just fades.
Slightly different (great another off topic alert) to the freezing thing, for years we have bought a farms coffee that we love very much. This year from the COE vac packing in Brazil we bought coffee from the same farm, just so we can see the same harvest from the same farm in different packing methods and storage conditions. Now in no way scientific as they were milled at a slightly different time, I'm looking forward to forming my own view on vac packing and if it really does anything to the coffee. I've also just bought a vac packer to play with.