Central American buying suggestion
I've normally looked for big bass notes in my ristrettos. Now that I'm home roasting, I thought I might try roasting for more high notes and more prominent acid. I was wondering if people would mind chiming in with their favourite higher acid green beans? Should I be limiting myself to Centrals for these sorts of characters? How about beans for "cherry bomb" characteristics?
Thanks so much,
The current/recent El Salv Aida is pretty big on acidity (with a slow roast and not too dark) Bit too much for doppio ristrettos IMHO, but great in milk. And can add some great high notes to a Mocha Java base… ;-)