Brazil Fazenda Cachoeira Bourbon.
Posted: Tue May 15, 2012 1:10 pm
Bolivia-Machacamarca ran out so I took a stab at four other beans for my next few months drinking.
First roast was BrazilFazenda Cachoeira da Gama Bourbon Pulped Natural. (How do they think-em-up)
I'm not qualified to go into tasting notes with red wine, white wine or coffee. I like it, it's ok or it's fantastic.
This one is lovely, smooth and no vices. I've been drinking Espresso Perfetio for three years so it's time to move on from jigging it this way and that way.
I was nervous roasting this bean and to be honest, considering how long I've been roasting and getting good results I'm still not identifying first and second crack as distinct times of the roast so once it starts crackling I quit on the basis of colour.
Chocolate brown did it for me with this bean, with the Perfetio I always have a few darker beans to throw into the grinder to adjust the taste mostly for some visitors who prefer a bit of tar.
La Illusion next, I can feel the sap rising.
First roast was BrazilFazenda Cachoeira da Gama Bourbon Pulped Natural. (How do they think-em-up)
I'm not qualified to go into tasting notes with red wine, white wine or coffee. I like it, it's ok or it's fantastic.
This one is lovely, smooth and no vices. I've been drinking Espresso Perfetio for three years so it's time to move on from jigging it this way and that way.
I was nervous roasting this bean and to be honest, considering how long I've been roasting and getting good results I'm still not identifying first and second crack as distinct times of the roast so once it starts crackling I quit on the basis of colour.
Chocolate brown did it for me with this bean, with the Perfetio I always have a few darker beans to throw into the grinder to adjust the taste mostly for some visitors who prefer a bit of tar.
La Illusion next, I can feel the sap rising.