Saturday’s roasting leveraged the new arrival of beans Friday. I roasted some of the following:
Peru Norte Especial City +
Panama Lot 1286 (I think that was it) Full City
Tanzania Mt Meru Nkoanekoli City +
and the Congo Kivu PB Full City
This morning, I broke the seal on the Mexico. I roasted it City+, around 440-445F (Note, all this is from memory, I don’t have my log before me). Ground and brewed in a Chemex this morning. The sweetness is there, mild like Tom mentioned. But it needs more rest. I’m guessing it’ll flourish after about 5 days. There’s still a bit of grassiness in it, maybe like a slightly undercooked asparagus. But by the fading nature, I think it’s rest-related, not roast-related. I guess I’l have to wait until Thursday to find out. By then, the Congo will be good to go as well.
So tomorrow, what to brew? I’m not sure right now. Experience with any of these? Which should be best at 4 days rest?
Solo Deo Gloria,