Hello Fellow CSs,
I am after information about what flavours and characteristics to expect out of separate regions and country origins? Example; Columbian should be......, Ethiopian should be.....
Also very interested in if a particular region/country is best roasted to a certain level (I am aware that this may be a subjective issue) such cs7,8,9,10?????
I am very keen to start roasting some blends and of course, I will experiment and explore such delights, but no doubt a little knowledge of bean character and flavour would really help. Anyone???
Thanks very much,
Frank (Mariner).
I am after information about what flavours and characteristics to expect out of separate regions and country origins? Example; Columbian should be......, Ethiopian should be.....
Also very interested in if a particular region/country is best roasted to a certain level (I am aware that this may be a subjective issue) such cs7,8,9,10?????
I am very keen to start roasting some blends and of course, I will experiment and explore such delights, but no doubt a little knowledge of bean character and flavour would really help. Anyone???
Thanks very much,
Frank (Mariner).

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