Last Wednesday I roasted the Huehuetenango and let it rest until today (Saturday). I was concerned I might have taken the roast too far (it was on the edge of 2nd crack) and this particular coffee produced more smoke and chaff than I have seen, but I figured this was another learning experience waiting to happen. I was intrigued by Tom's description of the coffee and was looking forward to the first cup.
This coffee is awesome! It has an exquisite raisiny smell and taste that is addictive. I love dried fruit, especially raisins, and this coffee is delicious. I usually take my coffee black, but on a whim, I added just a touch of sugar to this one. That small amount made the flavors and aromas even more pronounced. My palate didn't pick up the spice notes, but the dried fruit flavors came through loud and clear for the first few sips and then softened by the end of the cup. I think this one will be a keeper in my house.
Being the lone coffee addict in my neck of the woods, I've set out to convert others. It's an entirely selfish act; the more folks I can bring into the fold, the more different coffees I can buy and roast and share! I've coaxed one of our pathologists into trying my coffees and on Monday, I'm bringing a batch of chocolate madeleines and a thermos of this coffee. I believe the two flavors will marry beautifully; if that doesn't kick a hole in their M&&l House wall, nothing will!
I have a modified popper, but now I use the heat gun/stainless steel bowl method and I couldn't be happier. I'm mesmerized by the whole process and every roast is new. I'm sure an upgrade is in the future, but I am grateful for the experiences I have now. I take copious notes; I think I'll modify my old bread machine so I can have both hands free. Next up to roast: Nicaragua Matagalpa Peaberry. Or perhaps the Peru Especial. So many coffees, so little time...