Bolivia
This round was roasted to firm Espresso. The beans were so oily that they stuck to each other when they dried. It made for a very dark coffee and it lost some of the nuance in flavor that it had before but it did retain its extravagant aroma.
The body was not as deep as I had hoped it would be with this dark of a roast. I am still trying to decide if Body quality is a function of the roast or the ground to water ratio.
All in all, not a bad coffee but not one that I consider great either. The next time I roast this bean I am going to try a lighter City-Roast to examine its more raw qualities.
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