Flores Dry Process Manggarai Colol Robusta

There's nothing quite like Robusta coffee, an important detail to clarify from the drop. If you've tried it before and are back for more, you can skip this part, but all others take note! What typical Robusta coffee lacks in sweetness, it makes up for in intense bittering flavors and body. It is low in acidity, and high in caffeine content, making it a popular choice for dark roasted commercial blends. This is not "typical" Robusta, however. It was grown at high altitude, processed with quality in mind, and it shows. It is still incredibly intense, bittering at its core, but the mild top notes and subtle sweetness that make it so drinkable are a testament to the quality-focused efforts of this group. The fragrance and aroma at Full City/Full City+ had a scent of unsweetened cocoa (like Baker's brand), laced with savory toasted grain, and a very slight hint of fruit. I picked up on very subtle sweetness too, and accents of whole spices. The cup came off quite similar, very bitter chocolate, brothy sweetness, cooked barley, coriander, star anise, and lingering finish. Full City+ roasts had a pungent clove note that paired well with the punchy roast bittering. Single origin shots are too intense for my taste, but I think some will enjoy it under a pillow of milk. Body is seriously as thick as it gets for coffee - think heavy whipping cream - and flavors are roasted cacao nibs, leather, mesquite, and a hint of clove in the aftertaste. It would make a really nice blend base.

A comment on roasting: First crack isn't very audible. We noticed occasional 'pops', but it's not clearly defined like most coffee. The fracturing of first crack is easy to spot and can be monitored that way if you have visual access while roasting. Second crack, however, is much more pronounced, and honestly the preferred roast target for me.