So in the world of Single Malt Scotch we have what we call “Sherry Monsters” - Scotches that have been aged in Sherry Casks for at least 12 years, and they taste it. If it’s your thing than nothing else quite hits the spot.
I’m coming to realize that in the coffee world there are “Chocolate Monsters” - beans that have a well defined (if not dominant) chocolate property. Monsoon Malabar, or of late Columbian Popayan Reserve (see my review there) definitely qualify as Chocolate Monsters.
This delightful robust little bean from Vietnam definitely earns this title in the best way. Generally I like to start out with my lighter roasts first, but with this one I knew right away I wanted to push it well into second crack to see what she would do. The beans took it just fine and came out like glossy brown jewels - not a speck of ash or black.
I showed my impatience - waiting not even a few hours after the cooling cycle on my old behmor. I was rewarded with everything I’d hoped for, and of course after resting they only got better.
Chocolate on the nose. Maybe hints of toasted pecans, and just a classic coffee smell overall. Incredibly smooth. The chocolate was there- and the descriptor was fair, a chocolate crème to be precise, but also a tinge of cocoa that rounded out the beans natural sweetness with the most gentle bitter finish. A taste of mild almond, and caramel. Brown sugar to be sure.
This just has a great mouth feel and it holds up well even in a lukewarm state. To be sure I tried a lighter roast and to me the chocolate was more subtle and the nuttiness a bit more intense - I’d probably adjust my brewing strength a little.
Make no mistake though, it shines once you take it into its darker stages; it’ll handle whatever you throw at it - dare I say even a French Roast?
An insane value for the quality. You’ll not be pouring this one down the sink.
Glad to see you have stepped up on Vietnam beans, I have been going elsewhere (Brooklyn Coffee Co,) for the Vietnamese Robusta beans I use in my blends. Now if you'd pick up some Vietnamese Robusta that would bring me back!
I love an americano that tastes like chocolaty delight, and this does just that! Roasted for just about a minute past 1’st, and played with different things through my 10LBS of this bean, could really do nothing wrong… everything came out great! VERY VERY consistent bean to roast!!!
One of my favorites! I need to buy more before they run out!
I like it. It isn’t my favorite, but I would order it again. You can definitely taste the nutty flavor notes.