I am roasting with a Ikawa Home and roasting is an art that is new to me and despite the complexities involved I am loving it. When I first read about this bean I thought my goodness this sounds interesting, 'During this fermentation stage passion fruit pulp and wine yeast were added', so I couldn't resist trying it.
I personally tend to like the darker side of roast, less acidity, less caffeine. My first roast was on the darker side of things what might be called a City ++, remember I said I'm new to roasting, however, it came out quite nice in a interesting somewhat provocative way. Nice mouth feel, not roasty or ashy, and lots of these fruit overtones which I was not used to in a coffee. I say fruit overtones but maybe it is the fermentation/wine yeast bringing in those overtone? I would say this is a very complex tasting bean.
When shared with friends the comments were all positive some asking for a bit more acid kick. My next roasting batch is more to a lighter City maybe City + and I will play with my roasting arc to bring up some of the acidity. The common consensus is that this is a very unusual coffee worth a try but not necessarily a day to day roast.
An explosion of fruit! Had my first cup as an americano and wow. Mango tea, guava, piña colada vanilla finish…just amazing. Happy I pulled the trigger on 5lbs!