HomeRoast Digest


Topic: Death by Chocolate-Nic. Pacamara PB (31 lines)
1) From: sci
Nicaragua Pacamara Peaberry
Roasted to FC in IR2 with 10 min roast. No  2nd cracks. Rested 24 hrs.
AP Americano, with about 1oz of skim milk.
This cup shouted "Death by Chocolate" from the first sip down to the
last. The bottom half tasted more like drinking hot chocolate than
coffee. The flavor leaned toward milk chocolate more than dark. Body
and mouthfeel felt quite thick and creamy, like cooling hot chocolate,
 low viscosity.
I'm imagining what a latte of this will be like, and will find out soon.
Maybe it's just me, but this coffee scored an 87 and a Kenyan I have
scored a 92, which is a big difference. But I definitely think this
coffee is better stuff.  The scoring spread gives lots of points for
acidity, when that may not be best. I have nothing against acidity,
but it seems the methodology assumes that there cannot be too much of
it. Oh well...I'm not paying as much attention to scores anymore. I
will focus on traits and characteristics that I prefer.
FWIW,
Ivan
Coffee Animal
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