Just pulled some coffee beans out of the roaster and thought I'd drop them off.
Todays roast comes all the way from Columbia. This particular lot comes from several small estates in the Taminango region on the northern border with Ecuador. These farms are planted primarily in the caturra varietal.
The dry grounds have a peach smell to them and a bran-like sweetness. Pouring hot water brings up raspberry and maple in the steam. Roasted to Full City, well developed sugars are notable in in the cup, light brown sugar, wildflower honey, and butterscotch with a cacao finish. As the temperature of the cup dips, fruits begin to emerge there is a base of green grape and Asian pear
Enjoy DC.
.40
Todays roast comes all the way from Columbia. This particular lot comes from several small estates in the Taminango region on the northern border with Ecuador. These farms are planted primarily in the caturra varietal.
The dry grounds have a peach smell to them and a bran-like sweetness. Pouring hot water brings up raspberry and maple in the steam. Roasted to Full City, well developed sugars are notable in in the cup, light brown sugar, wildflower honey, and butterscotch with a cacao finish. As the temperature of the cup dips, fruits begin to emerge there is a base of green grape and Asian pear
Enjoy DC.
.40
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