This is a multi-part message in MIME format.
First of all, I want to thank Dan Kellgren again for the Whirly-Pop 
roasting tips. I've roasted Bolivia Peaberry de Montana (haven't tried 
it yet), Tanzania AA Solgea (incredible), and now, today, I am drinking 
a near perfect cup of hot, black Costa Rican La Magnolia SWP Decaf.
I thought I totally messed up with this roasting - the last one I did, 
last week, was charred (still tasted surprisingly good, although not my 
preference). After reading that decafs tend to roast faster (yep, been 
there, did that...), I was very careful - but I wondered if I was too 
careful - I got no chaff with this one, and the next day (this morning), 
the beans looked a bit dark.
Decided to make some this afternoon, since I like my caffeine in the 
a.m. Oh, wow.
I totally agree with Tom's description of the caffeinated version of 
this Costa Rican - "Can a coffee be too perfect?"
Lynne
/
liste//ning to Madeleine Peyroux sing, "This is Heaven to Me.."/