While roasting with Nathan the Sunday before last, I discovered that I still had some Salvador Santa Rita left. Most of you might not know to care, but this is definitely the dessert of coffee. As Nathan puts it “I name this coffee ‘sweetness’.” It is a wonderful base for any blend, and really blends well with the chocolate of Honduras. So finding it at the bottom of my box was a real joy. The peculiar thing is that I have enough coffee in that box that a whole 4 pounds could get lost. I wanted to have enough to last me through the winter, so I bought a big load in September, but then Christmas was coming around, so I bought 15 pounds more for gifting. It was a slight over calculation, in both cases, but the benefit is that I have a very well rounded stash. I am thinking that I will not need to reorder until well after the anniversary of my first roast in March.
Tonight I roasted in the Poppery:
2 Batches Honduras
1 Batch Mexico Portifino
1 Batch Salvador Santa Rita
All are at City+ (Medium Dark Roast)
I did not have to force the batch of Mexico into second crack by recirculating the hot air. It roasted beautifully, and trotted right into second crack on it’s own.