Deft. Coffee Roasters.

Cupping notes:
03 July 2008 (8hrs)
Nut / chocolate (65%ish) base - mild. Carries light fruit hints on it’s edges - seem a bit buried though. Some vibrancy / clarity - though feel a bit masked.

06 July 2008 (46hr)
Clarity seems to have come forward more since 12hrs rest. Fruit is much cleaner, more clearly discernible though lightly. Jasmine and grape mixed with green apple, maybe cherry (maraschino). Nut/chocolate base is more creamy - buttery, milder, less forward. Balance is better between fruit and earth. Though less intense as well.

Roast Notes:
There is more to this coffee than the roast is allowing. Needs definition, clarity, which would bring a better balance between mouthfeel, body, and acids. Even when cupped at 3 days, and the fruits were more distinguished, they weren’t particularly well defined between each other. The base chocolates and nut flavors could have been better defined as well.

This could be corrected in the roast, primarily in the duration of 1C and the dump point.

Applying more heat as the roast is leading into 1C should shorten the duration of 1C from 1:15+ to 0:45 - 0:50, pushing the development of complex acids (end of millard phase, and curtail the muddining effect of over caramelization.

If allowed to continue, I am estimating that the Cphace (1C - 2C+) would be about 4:30-5:00. With additional heat in system, this would also shorten the C phase to a about 3:00 - 3:15 maintaining acidity, diminishing caramelization, and therefore producing a more crisp, definitive cup.