I've roasted the Diamante twice, once in Rosto 9.5 min, once in HWG set on
7. I was trying for & achieved City roast both times, first crack but not
beyond. Rested 24 hrs. Flavor noted as OK but I see from my roasting log
that I haven't roasted it again since Aug. 2, which means I didn't really
like it. I will roast some more Diamante to full city & let you know if its
better. What degree of roast have you already tried? I usually like the
Costa Ricans. I've roasted Meil several times since then. My current
favorites are the Nicaraguan Segovia and Kenya Karumandi.
"So lets talk beans here. I got some Costa Rican Auction Lot 02 -
Diamante Tarrazu in the place of the Meil that I had ordered (and they
ran out before filling my order) and I've gone through 4 roasts and
still can't find the sweet spot. It is grassy after 24 hours, and
flatter than my budget after 3 days. Now I'll add that CRLM is among my
favorite beans - but Diamante is Latin for "nightmare." Anyone pleased
with their Diamante?"
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