Brisas del Cerro is made up of coffee collected from smallholders not far outside the town of Bel_n. Altitude varies, and the highest parts seemed to be right around 1500 meters above sea level. This area was deeply affected by a leaf rust epidemic in 2011, many farmers losing entire crops and having to completely start over. Because of this, you see a lot of local Catimor types, displaying high resistance to the devastating coffee plant disease "roya", or leaf rust. They also tend to produce large sized beans, 16 - 19 screen sizes. Put these beans side by side with one of our Guatemalan coffees and the size difference is stark. We found our best roasting results around City+ to Full City, where a balance between sweet sugary flavors and bittering cocoa tones is struck. This is a great dual-purpose coffee too, with Full City/FC+ roasts showing great as single origin espresso.
Middle roasts strike a nice balance between dark sugar and bittersweet cocoa roast tones, our favorite roasts in the City+ to Full City range. This is not to say that you can't roast light, you can. But my City roasts lacked the developed sweetness found at roast shades farther south, and I thought roasted nut and green herbal notes were more dominant in the cup profile. The dry fragrance of City+ roasts have a bran muffin smell, with brown sugar sweetness, and the wet aromatics show cocoa-like bittersweetness. A subtle raisin note comes up in the brewed coffee, but it's sweet and bittering tones that are at the core of Brisas del Cerro cup. Molasses sugars mixed with baker's cocoa, high % cacao bar, dark chocolate syrup, these are the flavors that come through in the brew at City+ to Full City+ roasts. The cooling cup shows accents of green herbal notes and tobacco too, a bell pepper accent too in the long finish. As espresso, expect a lightly fruited shot, buoyant body, and lasting cocoa bittersweetness.