Costa Rica
I presented this Tarrazu at a coffee demonstration the other day - it was a hit roasted at City. With this batch I roasted it Full-City+ to Espresso when the second crack was in full force and the beans displaying a beautiful oily sheen. I've been grinding just two cups of beans (very coarse) and soaking them in boiling water in the French Press.
This coffee is strong, straightforward, and possesses a flavor that is in full-swing. It is a very enjoyable cup when the temp cools a bit and it has a great body. It is unique in that it burps bacon (please forgive the unsophistication of this description but it seemed the best way to communicate it).
I am learning that there is a happy point with coffee. Too many grounds to water ratio and your coffee is too much like a bully forcing its flavor upon you but too little grounds and you have a cup of hot brown water that desires to be good coffee when it grows-up.
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