I to thought I had gone to dark (CS10) with this bean in my second roast. However I took it to CS11 and it improved the flavour in the cup substantially. I was roasting with a popper so I cannot tell you the temp.
I have the components of a corretto but the wife is going to use it for baking bread - where would she get this idea with a coffee roaster
:
.I am looking forward to giving this bean a longer roasting time as I expect it will bring out more flavours and improve the intensity of the flavours. It appears to be a versatile bean.






Leave a comment: