When we're roasting the aroma is, well, it makes you stop and enjoy life for a moment. Mike had finished our first roast of Bernal Rodriquez Badilla's very fine coffee when I came in on Tuesday afternoon. A Chemex prep was just rested on the counter alongside a block of thin, delicate dark chocolate, an award-winning Askinosie Ecuador 70%.
A tiny nibble, no more than the corner, crushed and then followed by the La Cruz Maticas De Dota. A fine, sensory loaded moment bursting with raspberry tones