You definitely get berry and almost a candy lemon here. It’s sweet and cut w a little acid. Lingering rich mouthfeel, creamy is perfect description. Has a gentle earthiness (not overwhelming like some less favorable yirgacheffes) and also has an earl grey/oolong with a splash of milk kind of quality. Perfect for just after wrapping before end of first crack and brewed at a lower temp 90C on a V60 or origami. A very zen morning hot coffee but as I’ve always believed that when you get a very good washed yirgacheffe: a nice cup of drip over ice is perfect.
It’s tropical, it’s durian like in aroma and depending on how you roast and brew (or how many days you wait) - aggressive or moderate in fermentation flavor. Tropical notes are there and includes banana, jackfruit. It’s a journey of flavor but you can get a bit tired of drinking it as a daily. It will challenge you but if you tune it correctly, it will also reward you. I think even for some who are all naturals drinker, it’s still going to be a different in a good way mainly
I’ve been living and loving the experimental fruit forward coffees and this Colombia Tres Milagros “cherry madness” is exactly as sold. I roast it just to end of first crack, light and I’ve found it brews best with a recipe like tetsu kasuya god/devil hario switch (i have a similar modified), where the cherry rushes on the front end and slides seemlessly to the maltier light ferment flavors for body and finish. It’s stellar cherry juice and extremely fun to enjoy.
I roasted this light, 1:12 drop after first crack started, 11% development, 48% "maillard". After two weeks' rest the flavors started coming out, but three weeks in it really glowed. Lightly flowery in aroma and taste: rosaceous? Everything else was well balanced: caramel, light brown sugar, just-browning butter, maybe a hint of stone fruit acidity. Well worth the wait and price.
Such a straightforward coffee to roast. Looks great coming out of the roaster, super even coloring. The greens look really even, similar, clean.
Nicely flexible coffee. Medium roast gives you a stupidly good chocolatey daily driver with a nice touch of sweetness on top. Could drink this every day for months. If you or your loved ones like your coffee piping hot, this coffee really preserves its taste profile even at really hot beverage temps. I generally don't drink my coffee super hot but I don't mind this one straight off the brew. Take the coffee just a touch darker (not even second crack) and it's a fantastic chocolate espresso. Spot on for milk drinks.
Roasting this on a Bullet I'm completely comfortable roasting this coffee on autopilot. Small deviations due to ambient temp and humidity differences don't seem to bother this coffee. It roasts extremely consistent.
Incredibly knowledgeable instructor with over 15 years of experience! He was able to explain thoroughly while keeping the class engaged through multiple demonstrations. Definitely recommend for anyone interested in coffee from beginner just starting off their coffee journey to the most veteran folks!
This is an incredible class. You will learn a lot whether you are a professional or just like coffee and want to learn more about it.
You'll taste 5 different coffees and learn how coffee production processes impact coffee taste. I'd love to take the class again to taste different coffees and would be interested in a roasting version of the class in which you taste one coffee roasted with a few different profiles. :)
As someone who just started learning more about coffee, this class was so helpful!! Sometimes the process of learning something new can be intimidating with lots of technical terms, but Jared broke things down in a way that was simple and very informative. Him and Luke did a great job hosting and welcoming everyone to create a comfortable and safe class environment.
We drink Central American, mostly Honduran, decaf. IMHO, the Marcala Honey is a tad richer with more cocoa and less fruit than the Royal Select. I drink it as Espresso. My wife likes it as an Americano. Velvety, lots of crema. I hope Hacea keeps it on the menu.