I was looking around for something to throw in the Probat to warm it up for an espresso roasting session and I decided to give the http://www.coffeeshrub.com/shrub/coffee/colombia-peaberry-los-caracoles-... a whirl. Thing is I got distracted and ended up roasting it to a Full City+ level instead of the City+ I was aiming for...so you know what I thought: SO espresso Friday! I mostly roast blends here at the warehouse but am getting more into Single Origin espresso and this is my new favorite.
If you want to make an unconventional Central America coffee, you might dry-process it on African beds and get a fruity weird cup. But if you want to do something really wild with an Indonesian coffee, known as the dirtball flavor profile of the coffee word, well... do a Central Amercia style wet-process and make it bright, clean, lively, sweet. That would describe Sulawesi Toarco Wet-Process Peaberry.
