Post By geoff
Post By Dimal
Post By DesigningByCoffee
Mexico El Triunfo arabigo is, well, a triumph!
Loving roasting and drinking this bean. Well graded, good sized beans roast beautifully evenly to a CS8 or 9 with the least chaff of any bean I've roasted to date (yeah!). Nice thick crema, long acidity balanced by sweetness and spices. Drinks beautifully as a SO expresso but am sure it would take to milk as well. Hope the Snobbery can get more of this back in store!
Having a little trouble get the roast right on this year's batch?
The last batch a few years ago was awesome once I finally crept into second crack, a true cocoa monster. But I've tried fast and slow ramps, just to second crack and into second crack. But just not getting much loving? Latest profile below (plus an older, faster one), slower ramp to first crack then into second crack. Results are a huge crema, creamy with very little acidity, a hint of warm spice (nutmeg) – but very little else? Rested now 7 days. Almost hollow in the midrange, to use an audio analogy!
Might be as simple as this years crop is a little different to previous lots you've tried.
Have discovered this with a number of my "standby" beans...
May have to experiment with small batches for a bit until you rediscover your ideal profile...
Yep - I'd been wondering that too Guess that's what you get with natural grown products!
The latest batch is slowly improving with longer rests - nice chocolate through milk but still not much as a spro. Good thing I've got some Yirg too!