El Salvador Organic - Cuzcachapa

The fun of this coffee began the moment that I tried to pronounce its name. I finally have it phonetically but I am quite sure that my accent is way off. ;-)

I roasted this bean to just through the 1st crack and it ground just slightly darker than cinnamon. The flavor is very full and is supposed to have a definite chocolate note. I did not notice this, what is dominant to me is the floral qualities of this bean. I am sensitive to the florals because I'm especially fond of them.

The body of this cup is wonderful! As it cooled and I could take a full swallow I realized that this is a very viscous coffee which makes it more a meal than a warm and comforting drink.

The next time I roast this bean I will take it through the 2nd Crack and explore the flavors through caramelized sugars.