Post By ArnhemR
Flores Gunung Inerie
Got a few kilos of this new (to beanbay) Indo bean, very easy to roast, would be a good beginners bean. I found it roasted quite similar to the Peru Ceja Da Selva.
Only tried it a couple of days post roast, but a typical earthy, chocolatey Indo bean, I roasted to the start of 2nd crack. Will work nicely as an espresso if you are looking for those flavours, and will be great in a blend to add a bit of depth and mouth feel.
I've found it easy but had to back off the heat quick! It reminds me of monsooned coffee a bit; concur with earthy/dark chocolateness. We tried it post roast through a V60 and a sock.