“City to FC+: Loads of berry, caramel candy, cocoa powder, baked stone fruits, and citric tartness. A sweet bodied cup. Excellent for espresso.” -Sweet Marias
The initial sips are sweet, with berry notes definitely the first thing to notice, and it has a smooth caramel finish. It is not overly sweet, with the cocoa powder and tartness balancing out the fruit sweetness. The body is thick, but juicy with all the fruit notes. The mouthfeel is clean, and the finish lingers with a light tea note, and caramel. I get hints of strawberry in the aroma as well.
Still at a medium temperature, the stone fruit notes more noticeable, but they balance well with the berry and caramel, like they have switched intensity as it cools. The body is lighter, but still juicy. As the cup cools down, the acidity has increased a little, but it does not upset the balance with the sweetness. The tartness comes on the finish, but does not linger too much. The finish has lingering cocoa powder and caramel notes that sit on the tongue, fading slowly.
I am a big fan of dry process beans, especially Ethiopian beans, and these did not disappoint! This is a great first cup of coffee in the morning. I enjoyed this one very much. The overall fruit sweetness balances well with the cocoa and tart citrus notes. As for the roasting details, the roast was done in the Gene Cafe roaster, with a heat setting of 460 degrees, for 14.5 minutes. First crack started approximately around 12:300 minutes and continued for about 2.0 minutes. Cooling was done in the Gene, down to 215 degrees, and then removed and cooled in a colander until room temperature.