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July 21, 2011


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Brandon Smyth

This is awesome - nice work Daniel.

Daniel Humphries

Thanks Brandon. It was fun making them.



Once again, you have created something beautiful. This is really a pleasure to look at.



Daniel Humphries

Thanks Michael!


Daniel, the catimor coffees... I wonder how the samples differentiated in character (and score) from lots that were uniform in ripeness, to those that were not. Do you have any data, or even anecdata?


These are really cool! Thanks for sharing.

Daniel Humphries

Anun: We controlled for ripeness in this study. So all the varietals are at the same level of ripeness. We ended up making a Google Earth map of all this data. Next year my plan is to take digital photos of every sample as it's collected, before processing, showing cherry color. Then when you hover over a farm location on Google Earth, a picture will pop up showing cherry ripeness. Could also do this for the green coffee and even the roasted coffee. It's pretty easy to do. But the ripeness is what I really want to be shown in detail.


These are great visual representations of "flavor maps" for coffee. I have seen similar maps of chocolate flavors showing the subtle, and sometimes not so subtle, differences between cocoa varietals (I am a candy maker). I'm sure they exist for the wine appreciators out there, too, and whiskey drinkers.
My husband is a coffee grower here in Hawai'i and wonders how the roasting process influences the comments coming form the cuppers for this exercise. That is, were all the samples for these studies just taken to first-crack or were the profiles tailored to the varietal?
Aloha, Janet

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