spro

panama flores de boquete: finally roasted espresso appropriate. sweet, nutty pastry. must. resist. urge. to use "marzipan."

CRAISINS. sage too. the city+ burundi bwayi makes a scintillating - and very light - espresso. 19g dose, pulled at 199F, 31 secs, 2.75 oz.

roasting up the first burundi bwayi batch. trying a lighter finish than i've almost ever dared. here's hoping for a unique SO espresso.

it's overly AC'ed & dead as the graveyard shift in the newsroom, but ehtiopia shakiso WP is fresh from the syphon, and it's all peach pitty.

sulawesi toarco WP flatbean, in the syphon. suddenly molasses pastry becomes lamb - leg o' lamb - and some notes to teriyaki sauce. strange.

the WP sulawesi toarco espresso KICKING IT this morning. cola, drambuie, pralines, pine nuts, dates.

rare wet-processed sulawesi, toarco estate. a month into roasting, finally nailing some rad molasses cookie and cherry espresso notes.

a rare wet-processed sulawesi spro, toarco estate. radical. heavy molasses pastry up front. massive, juicy red currant. spicy cinna. finish.

byron holcomb's second-year crop, roasted, unbelievably, shy of first crack. but slowly. super-velvety red fruit (strawberry?). cantaloupe.

@counter_culture's la forza spro (via @sexyfoam) 2 weeks from roast, dosed way down (15g), pulled ristretto. like fig & spice cake. #coffee

@counterculture's la forza spro (via @sexyfoam) 2 weeks from roast, dosed way down (15g), pulled ristretto. like fig & spice cake. #coffee

lem butler's competition ethiopia shakisso spro on the riviera lever machine. rose hips&hints of malt. w/milk:massive malt/almond croissant.

teka muramvya burundi over a looooow flame siphon. tastes like intense raspberry tea. #coffee

some @counterculture kenya nyeri in a siphon. in france, using the lower-flame alcohol burner. sweet lemon cookie. orange flower.

panama carmen dry-process microlot in a chemex. roasted with a mid-range temp drop. getting floralier! but still woody. also, butter cookie.

first batches of the panama carmen dry-processed microlot. roast needs work. syphon-brewed: sweet woody notes, with thyme and oats. #coffee

@jasondominy not saying it was. on cupping table, it was total dark choc cake. yum. just made me wonder what a lighter roast would be like.

dilworth's brazil conquista:a tad overroasted (?), but tons of devil's food cake in the cupping bowl. as espresso: rum-ish. #cupping #coffee

dilworth coffee's brazil conquista as espresso, 15 grams dose pulled at 197f. sweet nuts, tobacco, pepsi. #coffee #espresso

the brazil cachoeira #espresso totally mellowing on day three, a sweet stream of raisiny juice with spicy honey underbite. #coffee