Post By adam4jc
Post By DesigningByCoffee
China Dai Muang Lem
No thread on this one yet?
Roasted yesterday in an unusually large batch to 1 minute post FC.
This morning, off the grinder the smell already hinted at a more Southeast Asian profile, and indeed the mouthfeel had that winey pungency, although more muted than Indonesian varietals. A long finish with plenty of acidity. The nose reminded me a bit of the Turquino. I think I'll try and take it darker next time to balance this out with some caramel/chocolate, although it seems a good fit for the "hipster" roast (very light, for a punch of espresso acidity).
I've done 2 roasts of this bean. One to just post 1st crack, and the other pulled at the very first sign of 2nd crack. I found that the extra depth made a huge difference in a latte. The lighter roast tasted muted and just didn't have enough to cut through milk. The darker roast was much better. Not a stand out bean, but certainly very drinkable, pleasant caramel/choc flavours.
Yep - a little slower and darker makes a lovely choolatey bean out of these ones ...
Does anybody happen to have a bit of background information on this guy? I'm looking hard for processing method/varietal/altitude etc but I can't find anything anywhere!
Tried it today a few days post roast - took it to 220c in the Corretto. Not a fan of the espresso but it works very well in milk as a latte. Tempted to go to 225c as that tends to be more chocolatey. For $9 a kilo it is something I intend to order more of, though. One of the better single origins in milk for people who like drinking house blends I reckon.