At FC, high % cacao with a twist of lemon juice, licorice root, burned sugars and dark berry accent note. FC+ are all about complex roast tones: bittering cacao, carbonized bittersweetness, fruited pipe tobacco aroma. Full City to Full City+. Espresso.
|Region||Burundi, Ethipoia, Guatemala, Kenya|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried, Raised Bed Sun-dried|
|Arrival date||late 2018 arrivals|
|Cultivar Detail||Bourbon, Caturra, Typica, SL-28, SL-34, Ruiru-11, Heirloom Cultivars|
|Appearance||.4 d/300gr, 15+ Screen|
|Roast Recommendations||Full City to Full City+|
|Type||Sweet Maria's Blends, Farm Gate|
|Recommended for Espresso||Yes|
Driving along most major Latin American thoroughfares (and often tiny backroads too), you're likely to see trucks carrying oversized loads with signs declaring "Carga Larga", or "large cargo" in English. These are usually large diesel semis hauling massive tractor trailers. But other large loads regularly seen are buses carrying both people and cargo inside and on top, cars with mattresses on the roof stacked 10' up, whole families on motorcycles, and of course, many, many vehicles with bags of coffee piled high. One thing they all have in common is pushing the limits without going over the edge. With this 44th installment of our Espresso Workshop blend, we've tried to do just that, squeezing in 6 parts with 4 different coffees in order to find the right balance of sweet, bittering, and just enough acidity without reaching an acerbic edge. There're Burundi, Kenya, Guatemala and Ethiopian coffees in here. And while it is made up of nearly 2/3 African coffees ( note the Guatemalan component is a larger ratio), we picked these particular lots because they're much milder cups than other Kenyan and Ethiopian coffees we have, and therefore more conducive to an espresso brew. We've set aside enough of each ingredient to get the equivalent of 120 x 60kg bags out of this blend, a carga larga in and of itself.
I roasted two batches of #44, one to Full City (FC) and the other to Full City+ with a rolling 2nd crack. I'm roasting on a Quest M3S with a thermocouple hooked up in the bean probe position and am able to get somewhat accurate temperature readings. First crack was achieved at 6:30 and 400F for both roasts, pulling my FC batch roughly 2:30 later with a final temp of 435F, and FC+ 3:00 post 1st crack at 447F. My FC batch had a smokey smell when grinding the coffee but with plenty of raw sugary sweetness too. The first aspects I noted were a thick layer of bittersweet chocolate flavors and a sharp lemon juice note really woke up my tastebuds on the sides of my tongue. It's a bright but not puckering shot, like biting into a high % cacao bar with just a twist of lemon drizzled on top, easily noted without overpowering the flavor profile. The liquid is viscous with a milky texture even when I pulled a longer 2oz shot. However, I prefer a shorter pull myself where cocoa roast tones are so intense, and a mixture of dark cacao, licorice root, burned sugars and dark berry linger on your palate for minutes after each sip. FC+ shots are all about complex roast tones. Bass notes are the focal point and flavors move from bittering cocoa, to the carbonized side of caramelized sugar, to the fruited aroma of pipe tobacco. There's a lot to ponder here and with the citrusy side of FC all but curtailed at this darker roast level, I can see this FC+ profile working particularly well for milk drinks.