Aricha has been one of my favorites for years now. I am pleased to say that this year is no different, it's still great! Fragrance good, aroma good, bright, green/black tea, black tea after taste, maybe brown sugar but it's not that sweet, rose, green apple, lemon, green grapes. Espresso is fantastic, complex!
Based on this roast (not my best) - https://roast.world/my/roasts/qIXN2H9IrWp0pLzU3WhYi

I’m a big fan of Guatemalan coffees. The interplay between the fruit forward aspect of this one held up with the heavier body, dark chocolate pleasant bittering, and balanced acidity make this one stand out to my palate in a region I already love. Thanks Hacea and the Gomez family for this gem!

I roasted this light and wow do these beans bring forth such chocolate fruit tart taste. It was so good I ordered another round. This was my first time roasting carbonic macerated beans and definitely not my last.

We loved the flavors of this cascara as an iced tea. A friend who is a mixologist was so impressed he developed a new cocktail with cascara as a base.

Unique delicious flavor, would definitely buy again.

Based on this roast on Roast World - https://roast.world/my/roasts/LaFRz82S89CSe8IIkKhiJ
This might be my favorite Guatemala I've tried from Hacea. Guatemala's aren't usually my favorites but this one is scrumptious. It's a nice cup of sweet citrus, orange, with great aroma and fragrance.

Been roasting for the past 3 years and Hacea is the only broker I go through! I can confidently purchase any coffee from them blindly trusting Jared’s palette and great customer service.
You can’t go wrong with there offerings or service!

I haven’t had an Ethiopia like this in a long time! The fruit notes definitely stood out. I should of stayed more on the light roast side ended up pushing it to medium, it was still good. I let it degass for 2 days and OH MY SOUL!!! This was treat!!! Definitely getting this one again!!!

This is a great class to educate yourself on the roasting process and its different phases, in addition to how the processing of the bean at the farm will affect the roast. I'd say the actual application is more applicable to home roasters, however, that took up a small portion at the end of class, so the class was still worth it for me as a commercial roaster. It was really helpful to go through the phases in detail and understand ideal times (proportionally) in each phase to get a well developed (not over or under) roast. It's also worth noting that actual roasting application would be hard to address globally as there are so many factors that affect a roasting process - your machine being one of them. However, this class gives you the foundation to apply the knowledge to perfect your roasts.

I’m a new roaster abs was worried I would screw this up… but WOW! On light roast or medium for espresso, it’s just so packed with dark fruit, berries, chocolate…

I really enjoy this Costa Rica. It's more fruity than expected, but we'll balanced in its flavor profile. WHT stands out to me most though is the velvety mouthful. Mmm

Really loving all the nuance this coffee has. Exploring the difference and beauty of terroir and varietal at play here.

I absolutely love this coffee. Roasted light, and it is bursting with flavor. I immediately ordered 20kg as this will be in my rotation. I brewed it for family and even those that prefer a dark roast were pleasantly surprised at how enjoyable this was. I may drink more than I sell! :)

This coffee is serving us great as a nice medium dark classic profile. And it’s wonderful for cold brew! I’m getting a light first crack on a slow roast, making great rich deep flavors.

I'm not a micro-roaster, not a barista, don't even work in coffee. I'm just another coffee-addicted human who wants to dive deeper into his addiction to and love for coffee. And this class definitely helped with that. Highly recommend if you want to learn more about identifying and selecting good beans, and become an even bigger snob (proudly). Jared's knowledge is very deep and broad when it comes to coffee, and he clearly loves what he does.