I have been sick for the past week and a half or so, hence the lack of updates. I don't much care for coffee when I am fighting a cold, so I generally either don't drink it at all, or otherwise I roast something nondescript since I can't taste it anyway.
Besides being ill, work has been more awful than usual lately, so I decided to roast up something special this week to make me feel better. I had a half pound of this Kona coffee left over, so I gave it a whirl. If you remember, I talked about this one before. At that time, I wasn't thrilled with it at a lighter roast. This time around I took it darker, to a Full City roast. Poking around, it seems like general consensus for island coffee is that it works better at this roast level, or perhaps even a tad into second crack.
Here is the profile:
What a difference more roast makes for this bean! There is an intense maltiness that I love; if you enjoy chocolate malts made with high quality ice cream and real malted milk powder, you will have a good idea of what is going on in the cup. It is incredibly rich and complex; a very satisfying cup. Of course, it is still way overpriced for what you get, but I am glad that I at least found a better roast to accentuate this coffee's character.
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