This one comes from the border of the Harrar and Sidama region, from the Durato Bombe village. It has a pineapple acidity, pomegranate and watermelon taste, and a tart juiciness. It's a natural processed coffee. It is a grade 1, which is the highest possible grade of bean, although you will find some quakers and bug marks, but not too many. Super juicy and clean and sweet and hits you hard with sweet fruit.
These beans are of the Mokka varietal which never roast evenly. Do not be alarmed if you see a variation of color in your roast. Give it steady heat at the beginning, slow it down at the first cracks. After the first cracks end, give it maybe 30 more seconds and let it out. The usual rule of thumb is that you want the roast to end 30 degrees and 3 minutes past the beginning of the 1st cracks, but on this one we're giving it 30 extra seconds to make it sweeter. I would not take the roast farther than that unless you are incorporating it into an espresso blend, at which point you can take it up to the 2nd cracks to get a fruity, sweet, creamy shot of espresso.
US Arrival: August 2022
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