Tres Rios La Magnolia - 2

Costa Rica

With this second batch of Magnolia I went light on the roast in order to taste the bean's intrinsic flavoring. What happened was that I did not find it to be as dynamic as I had hoped. My first experience with this bean was wonderful but that was with a dark roasted bean. While I did not dislike the coffee I suspect that this bean needs to be roasted enough to have the sugars in it caramelized in order for the flavors to be exploited.

With that said, I like this bean because it seems to have a wide variety in the flavoring and I am left with much yet to explore. I think the next roast will be a very dark Espresso roast and then made into a cup of espresso. I 'll let you know how it turns out.