Costa Rica Yellow Honey Roger Solis

The dry fragrance shows some dark sugar sweetness at light and medium roast levels, underscoring a pastry smell, along with a note of honey-sweetened milk chocolate. The wet grounds tease out dark sugars, caramel and a light hint of raisin. Light and medium roasts present rounded sweetness in the cup, a tasty vanilla note accents dark brown sugar and semi-sweet chocolate bar. A moderate acidity level was conveyed in my City roast, like lemon tea, with a bright tangy aspect in mouthfeel. The cup cools to accents of chocolate malted grains and some pungent cocoa in the long finish. Darker roasts further develop the bittersweet flavors, higher % cacao chocolate bar, chewy fudge, and dense chocolate torte. Like most honey process coffees, expect more chaff when roasting. It's not excessive to the point of creating a fire hazard, but a good idea to vacuum between roasts. It can also impair your ability to judge the exterior color of the bean to some degree when roasting so pay close attention to audio queues, as well as visual, during the roast process.