I hadn’t roasted a Nicaraguan bean in ages, and this one seemed like a good place to restart. It will roast dark for the winter months, and according to Sweet Maria’s
“You really can’t go wrong with roast level. The cup shows modest sweetness and acidity, and flavor profiles of chocolate croissant, cinnamon-laced cocoa powder, and caramelized sugars are delicious. City to Full City+.”
I expect more chocolate notes and fuller body at the darker roast levels. This coffee is good for pour over, and suitable for espresso.
