Generally, I’m not fond of City roasts. Maybe I haven’t had the patience to allow the flavor to develop. Maybe my roaster roasts too fast to get a decent city roasted bean. But this past Sunday evening, one could have found me roasting away in the workshop while the children played in the back yard. And that session saw me roast three batches, two to city: the Mexico Oaxaca and the Harar. Rest would be the key to their flavor.
This morning, with no viable blends from the fragmented roasts on hand, I had to crack open a fresh jar. I had my choices: Mexico Organic Oaxaca – Finca El Olivio, a Brazil Yello Icatu, and a Ethiopian Harar – Green Stripe. Knowing the rest required for the Brazil and Ethiopian to develop flavors, I opted for the Mexican, albeit rather reluctantly.
Reluctantly since it was a light City roast. That’s Tom’s recommendation, and I always like to try what his expert palate finds to be the best. But I also know that a City roast will usually need significant rest to develop flavor. But, I charged forth, Zass in hand. Ground for my French Press while heating water. Steeped for two and a half minutes, plunged and dispensed into my travel mug and a standard mug. My house mug was drank while herding children and zooming through the house, so I was not acutely aware of it’s taste. The travel mug, however, I have savoured. It’s a nice preview of the flavors that will surely bloom forth, but not unpleasant at all. It’s a rushed bean, but enjoyable as well. I would hazard a guess that, had I roasted this in my WBP1, it would not have been so good. But my stalwart roaster is in need of some repairs, so I’m using a 1250 watt Popcorn Pumper, which roasts much more slowly, developing a different and quite nice roast, as compared to her bigger brother. The magic of the bean!
Solo Deo Gloria,