HomeRoast Digest


Topic: Yirga Cheffe Konga and rest (19 lines)
1) From: Bill
I had an afternoon cup of the Yirga Cheffe Konga that I roasted to a City+
on March 22.  I stored 1/4 lb to let it rest for more than a week while I
drank the rest of the stuff.  This is probably my favorite coffee.  As I've
said in other posts, I love the lemony acidity as the cup cools.  It seems
to be really sensitive to rest.  It needs to rest for a full three days
before the lemon really comes out, and the serious lemon flavor fades after
about day 7.  So it's a really narrow window with this coffee.  The cup of 9
day-old coffee that I just enjoyed had plenty of brightness, but it just
showed itself as an indistinguishable sweetness, not as lemons or lemonade.
As always, this is just what I'm experiencing, YMMV.
bill
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