Full City roasting is ideal, burned sugar and dark cacao flavors, accents of pipe tobacco and honey wheat. Weighty mouthfeel, like fruit juice, and a great espresso option. Full City to Vienna. Good for espresso.
This coffee is a blend of small producers from Buenos Aires community of Honduras. It's part of a local effort to secure specialty grade coffees in different coffee growing communities in this particular part of Buenos Aires, and beyond. Instead of selling an entire harvest at one base price, these farmers are offered an opportunity to sell their best coffee at a premium, which means keeping individual days of lots that are processed separate, in order to taste each one of them to determine if a coffee meets base quality requirements. The coffees that are selected are then either purchased as microlots (when large enough), or if too small, blended with other similar coffees, and then sold off with a quality premium attached that is returned to the farmer. We found the farms to be quite high in this region, the lower part of the coffee lands planted around 1600 meters, and all the way up near 1800. Much of the coffee planted in the area are 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. I think this coffee shows best right around Full City roast level, sweet and bittering tones well in balance. This is good for those using roasting machines that lack efficient heat adjustment (or any!). It can be difficult to roast the bean's interior in, say, a popcorn popper when shooting for a City roast level due to the combination of high heat and short roast duration. So as a starting point, I recommend trying to stop the roast a few seconds after 1st snaps have finished, the bean texture should be completely smooth at this point. This is a great coffee for dark roasting too, taking on intense bittersweetness with 2nd snaps.
City+ and Full City roasts have a smell of dark cocoa covered raisin, a subtle fruit-infused bittersweetness that carries over nicely in the wet aroma too. , the dry fragrance has a scent of pungent molasses, and aromatic wood. Pouring hot water brings up strong smells of caramelizing sugars accented by fresh cut cedar scent, along with an intense dark cacao, especially prominent on the break. This is a fantastic coffee option for folks who appreciate the interplay of bittering and sweet coffee qualities, unobstructed by high notes, and leaving much behind to contemplate in the finish. Burned sugar and dark cacao flavors abound, Full City roast for me is where the best balance is found, and this dense profile is lightly accented by notes of sweet pipe tobacco, and honey wheat. The weight of the coffee is heavy too, like fruit nectar, a pleasant texture on the palate. I pulled an espresso shot of our City+ roast, and was rewarded with a creamy shot. It wasn't the ideal roast - showing a grapefruit brightness that would be toned down at Full City/Full City+. But the mouthfeel was very impressive, and there was a chocolate flavor that reminded me a bit of chocolate liqueur candies, and bittersweetness will only be boosted with heavier roasting.