I'm drinking a cup of Kenya Eaagads from a batch I roasted 7/23, and it is at its best -- so far. Do other Kenyas develop over such a long time? How do you guys like the newer Kenya lots?
  Re: an earlier thread: I just ordered some Kona Purple Mt. and CR La Minita. I'm looking forward to comparing them. Also want to compare the Kona with the Greenwell Farms Kona I bought in Hawaii last month.
  BTW, have any of you tried non-Kona coffee from the Big Island? The Hamakua coast (Hamakua is NE, Kona is SW) is struggling with its conversion from sugar cane to other forms of agriculture -- including coffee. I bought some Hamakua green when I was there last year. It was okay, not equal to good Kona, but drinkable. But this may be an area to watch. We may have another great coffee origin if things line up right economically and otherwise.
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I am not an expert in Kenya coffees, but my results show no or very little
improvement with aging. This could be due to any combination of my roast,
storage or brew methods. When I was a beginning roaster, I found that most
coffees (any origin) were better after 2 days. Now, most are best right out
of the roaster or within 16 hours. I have noticed that my Kenya roasts
(Nyanja and Eaagads) maintain a nearly constant flavor profile over the 3 to
4 days of use.
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