“City+ to Full City+: Golden raisin, raw honey, caramel malt, red apple, bittersweet cocoa and tea. Fruited citrus notes and thick body. Good for espresso.” -Sweet Marias
The initial sips are sweet, very smooth and just a hint of red apple acidity. The body is juicy and thick, almost like it has a touch of a honey like viscosity. The mouthfeel is clean, and the finish lingers with light tea and citrus notes.
Still at a medium temperature, the citrus and apple acidity is more noticeable, but they are matched well with the caramel malt and honey sweetness. The sweetness is smoother, more caramel than honey now. There was a lingering cocoa bitterness in the finish, but it was subtle and it took a few sips to identify it. As the cup cools down, the acidity is stronger, but it does balance well with the sweetness. The finish is tea-like with the acidity and cocoa lingering.
Overall, this is a great first cup of coffee in the morning. I enjoyed this one very much. The overall sweetness balances well with the bright acidity. As for the roasting details, the roast was done in the Gene Cafe roaster, with a heat setting of 460 degrees, for 14.0 minutes. First crack started approximately around 12:00 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. These beans did not take as long to reach first crack, starting at 12:00, so the time was adjusted to keep the batch at City+/FC range.