|Single Origin||Ethiopia, Guji
|Roast Level||Light +|
|Tastes like||Caramel-covered strawberries, black/ras-berry, Hazelnut and Milk Chocolate|
This was a tricky bean to roast It definitely earned its name. It's grown in the shade at a super high elevation 2200 m.a.s.l. It's dried out of raised beds to be dried in the sun for about 40 days. Because of it's natural processing, the coffee seems to get better and better as it rests in the bag.
It took me a good 4 attempts to really be happy with my roast for this coffee. It was tricky in that it was a high-elevation coffee but naturally processed in Africa. In the end it really benefited from more heat upfront and a roast style that would accentuate the acidity yet not give up its really nice and sweet body in the cup.
Source: Hacea Coffee Source
Check out the roast profile I developed here:
Keeping the development just after first crack and keeping the middle phase a little tighter than it wants to go natural brings out more pop, yet still has a great sweetness that finishes long.
Net weight: 12oz