Very nice wet hulled characteristics, earth-toned, punchy roast notes, low acidity and immense body. Notes of caramel, woody whole spices, cocoa nibs, charred cedar chips, and more. City+ to French. Good for espresso.

Full Cupping Notes:
The grounds showed really nice wet hulled characteristics, earth-toned, green herbal accents, backfilled with sweet notes of barley malt syrup, and cocoa. The wet aroma had positive sweetness (City+), sorghum, complex torched sugars, with woodsy accents, and tanned leathery notes. The cup is a culmination of these characteristics. It’s earthy-sweet and rustic but can also be intensely bittering when roasted dark. The acidity level is on the low end too, which works particularly well in darker, cocoa-driven roasts. My City+ roast had a malty aspect to the sweetness, like brown bread, with a caramel note, and savory nut accent. A woody dimension draws out interesting whole spice notes, cardamom pod, and fennel, and a flavor of cocoa nibs lingers in the finish. Full City+ roasts are deeply bittersweet, freighted with dark toned chocolate and cocoa flavors that are sure to punch through cream. High % cacao bar, cocoa nibs, unsweetened baking chocolate, and some charred cedar wood chips in the long finish.