Yes, I really tasted the cinnamon too! This bean is great.
Bag cracked open a few days ago from this roast batch....
Ive never found this bean to be particularly easy to roast with my original Corretto setup so usually ended up with mixed end results in the cup. Since modifying my Corretto though, I have much better control over the roasting environment which allows me to use much lower heat settings on the heatgun. This batch makes for an extraordinary experience in the cup and all of the effort and time expended on the Corretto mods totally worthwhile.
Anyway, these are my impressions...
Immediately upon grinding, the delightful assault on the senses are very complex and reminded me initially of freshly cut Apple and maybe Lychees, a little floral/flowery influence and some soft spiciness too - Cinnamon and Cardamom.
I used the Syphon to prepare the first brew. As soon as the water hit the grinds the soft spiciness was more pronounced and reminded me of the aroma from a cup of warm Snobby Chai, of all things, followed by more fruitiness that was more of a Sweet Citrusy nature than the previously Apple/Lychee mentioned (though I could sense these were still present); as when you first slice open a fully ripe Tangerine for example.
As a brew in the cup though, things get much more complex.... At the first sip I was immediately aware of a soft Peppery flush across the palate. This was replaced on subsequent sips, with a return of the spicy notes of Cinnamon, Cardamom and a faint hint of Cloves. On the third sip I could also detect some hint of Liquorice or something similar. Overall though, there is this constant, rich sweetness that remains right through to the last drop and lingers long afterwards. Reminds me more of Palm Sugar than any of the refined sugars.
As the brew cools (though I didnt let it cool too much ;)) a sweet nuttiness can be detected, Hazelnuts seem to be the closest, the fruitiness starts to tighten up a bit too and becomes more of a Dried Fruit cocktail than Apple, etc - Probably more of a Fig and Rhubarb Pie kind of thing.
As an Espresso, the brew is as equally complex as the Syphon but remains more Apple and Cinnamon, Very Sweet, Mild Acidity and a Smooth but Moderate Mouth-Feel. I was then left with a beautifully lingering aftertaste of a Chocolatey Snobby Chai. Absolutely delicious..... I havent tried it as a Milk Drink as yet but I think it will cut through milk with ease and produce a wonderfully sweet and complex brew.
The most difficult thing though, is to stop at just at 1,2 or 3 or more brews - very addictive.... ;D
Yes, I really tasted the cinnamon too! This bean is great.
Great "mouth-watering description of your impressions Mal.
My first (and only at this stage) roast in the Behmor produced a taste bud sensation for both me and my coffee loving friend.
Ground, then through the Isomac, resulted in two great tasting flat whites! I will be roasting another batch very shortly. ::)
Hope Andy can come up with some more of these in the not too distant future. *:D
Its a little beauty alright Kevo.... 8-)
I havent roasted any of the current crop as yet but intend to in another couple of days and then compare. Pretty amazing bean though, so much going on I would never find the need to blend it with anything.... :)
Mal, I have some of the current crop but as yet havent roasted nor tried any, look forward to your cupping/comparison notes.Originally Posted by 614C484449250 link=1284627664/3#3 date=1284798762
Dont wait for me Steve, get into it now and let us know what you think.... ;)Originally Posted by 062425244B0 link=1284627664/4#4 date=1284851847
:) :) Fair call Mal. Have a stack of choice beans still to try. Promise ::) I will roast some "Huey" next weekend. The limit of my palate though is "blah that tastes like rubbish" and "yum :) give me more" :(, but I will try :)Originally Posted by 406D696568040 link=1284627664/5#5 date=1284881155
Good stuff mate..... [smiley=thumbsup.gif]
Roasted some of the ones that were on beanbay recently
First roast ive done that has had a nice flavour even with only 5 or 6 hours of resting time, if anything a bit bright due to lack of rest
Still drinking these beans 3 weeks post roast. It cuts through milk in a piccolo nicely...
Roasted a small batch about a week ago - very nice in a morning latte
Sorry to revive an older bean topic guys
Did a roast of this 2 days ago with the behmor using the 1lb / P5 setting this time
2 days post roast and its a flood of sweetness and spicy flavours all at once, really soft flavours, nothing harsh about it
Wish I had bought 2 bags of it now :(
Yeah, its a bit like that "phrosti".... ;)Originally Posted by 39213B263A3D302B2620490 link=1284627664/11#11 date=1302522166
A wonderful bean all by itself and one that seems to go well with Behmor roasting 8-)
I had the exact same sentiment when i used some in a blend last week and realised i was down to my last 700g or so. :-[Originally Posted by 59415B465A5D504B4640290 link=1284627664/11#11 date=1302522166
Lovely coffee, like so many others.
What stands out for me is that it is very very drinkable even 1 day after roasting, Especially if it is a lighter, say 20 sec extraction for the usual 2oz brew. After resting for a week, longer extractions can bring out all sorts of bonus complexities.
This now my emergency "I have no roasted beans left and I need a drink!" bean.
I've been drinking a corretto roast of HueHue this weekend as espressos.
Toffee apple! A definite apple flavour with so much sweetness that all I think of every sip is toffee apple.
Not the 2008 batch though. 2013 I believe.
I've currently got a batch of Guat (was given to me - called Guat "organic" but thinking Hue Hue ) in the hopper too - roasted corretto to just on second crack. I was trying to work out this morning as a doppio how to classify it - and I think you've nailed it! I was getting sweet acidity with toffee flavours - so toffee apple it is!