“City+ to Vienna: Dark sugar, spice, roasted nut aromatics, unrefined sugar. Dutch cocoa, chocolate syrup, tart peach, ripe blueberry. Good for espresso.” -Sweet Marias
The first sip is sweet, with cocoa and chocolate in the finish. There is little acidity, and the sweetness is light with just a hint of tartness. The body is light, but also a little juicy, which allows the dark sugar flavors to linger until the finish. The sweetness is smooth, and balanced with the cocoa finish.
Still at a medium temperature, the peach and blueberry notes have come out a little, with the tart and spice notes increasing a little to counter the overall sweetness. The body is still juicy, but as they become integrated, the only things that stand out are the overall sweetness, and the cocoa note that lingers after the finish. As it continued to cool, the fruit notes were also less noticeable, still with little to no acidity present.
I liked the sweet fruit notes on this roast, although they did not last long, and they paired well against the cocoa finish. There was very little acidity, and the body was juicy from start to finish. The cup was sweet from the beginning, but the cocoa and fruit notes did add a little tartness to the cup to give it a little more balance. As for the roasting details, the roast was done in the Gene Cafe roaster, with a heat setting of 460 degrees, for 15 minutes. First crack started approximately around 13:00 minutes and continued for about 1.5 minutes. Cooling was done in the Gene, down to 215 degrees, and then removed and cooled in a colander until room temperature.