Roasted in a Behmor on the p3 profile to 10 seconds into second crack. LOTS of chaff. The soft chocolate and juicy melon notes came through brilliantly in an espresso...juicy, salivating sensation...think coffee jolly rancher. Made a great pour over too...my palate found more stewed fruit than nuts
If you look at the price and think this is being sold like a Yemen or Gesha, let me tell you something: it's every bit as good as one of those and worth the price. If you want to splurge, this is one to do it on.
I roasted in a hottop to about 25F past the start of first cracks, and about 15 seconds past the end of first cracks; total development was 21%. So far after one cup from a V60 I'm blown away! The cherry and chocolate notes were prominent, just as the description says they should be. What I didn't expect was the incredible depth and complexity in the cup. Light florals (like roses?) I definitely got, on top of a bunch of other notes that I couldn't pin down. The only thing I didn't really get that's in the description is the nuts. But I think with just a little more development, those notes will be there.
I can see this working for just about any brew method, though I'm not sure I'd waste it on cold brew (unless it's the Dutch style). I think it'd be really interesting as a SO espresso as well... maybe even roasted light.
Like mixing a Beaujolais Nouveau wine with a smooth Brazilian coffee...
NOTE: This is a high chaff coffee. If you use a roaster with airflow that will be impacted by chaff collection, this is a tough one to control
I had to admit that I was a bit leery of trying this one out. The Ethiopian anaerobic I had was simply phenomenal; however a Nicaraguan anaerobic was disappointing being mostly flat and sour without much complexity. I’m happy to report that this coffee – if it is even possible Dash I had to admit that I was a bit leery of trying this one out. The Ethiopian anaerobic I had was simply phenomenal; however a Nicaraguan anaerobic was far more disappointing being mostly flat and sour without much complexity. I’m happy to report that this coffee – if it is even possible - is even better than the Ethiopian! Powerful fruit notes are present but floral and spice complexities balance it out whereas with the Ethiopian it’s all fruit. Outstanding as an espresso. definitely a top shelf coffee!