I just visited the site and found that they were doing an espresso roast of Aida's Grand Reserve on 12/13 8oz.
I sent an email asking what level they plan on roasting it. It's a great brewed treat as it has been intended but not sure how I'd roast it to get something special in espresso. Seems it would be overwhelmingly busy up to the point where it would collapse and then be too dark. Maybe a short/light dry, snappy ramp and then crawl through 1st and a longer finish to C+ add a little heat and finish early/mid FC before 2nd? Though I could see it as a very high priced garnish in a blend. I've got 2lbs this year to roast for xmas. Just can't convince myself to try 8oz of the stash for espresso. May put the CCC roast on the list to Santa.
Though, a couple shots of a lighter roast of this New Years morn should wake ya up.
CCC Aida's Grand Reserve Espresso
update: They're still working up the profile but say it should be in the range of 56-57 Agtron.

If you've had their appollo, you'd notice espresso palatability is quite subjective. I suspect you know exactly what the Grand Reserve espresso is going to taste like.

I bought 1lb from Sweet Marias when they still had it. I was equally parts relieved and disappointed I didn't like it as much as I'd expect from such an expensive coffee. Relieved because I feared raising the bar so high I couldn't drink the affordable stuff without feeling like it was a compromise (like affordable wine is to me now).

Its entirely possible I don't have the palate to appreciate it, or I didn't roast it well enough. So be it.

Coffee like this, Im going to skip it for espresso. Even if they do come up with a suitable profile, which Im confident they well, for me, based on the flavor profile, its a coffee Id enjoy much much more brewed in the syphon or the V60. Plus, with only a half pound to work with, Id waste too much of it getting dialed in.

I roasted a .5lb batch for espresso on 12/4, let it degas for 2 days, vac bagged & froze. Just took it out of the freezer & will give it a try tomorrow. If it's half as good as the espresso I've gotten from the Ethiopian Biftu Genema this week I'll be happy.

JohnB. wrote:I roasted a .5lb batch for espresso on 12/2, let it degas for 2 days, vac bagged & froze. Just took it out of the freezer & will give it a try tomorrow. If it's half as good as the espresso I've gotten from the Ethiopian Biftu Genema this week I'll be happy.

John, What sort of profile did you use? How far did you take it?

I posted earlier about a batch I roasted for regular brewing. It's a blend of Brattle estates and like all of them reminiscent of Kenya. It's a very good 90ish coffee; but I preferred the unmixed, single estates I've had from them in the past.

Never struck me as an SO; but I've missed a few good ones in my time.

farmroast wrote:John, What sort of profile did you use? How far did you take it?

Only had 1lb & the first half was roasted for vac pot (City+) so no chance to really experiment. Did a hotter drop for a slightly shorter dry period, fairly fast ramp to 1C & a 4 minute stretch before ending at the first hint of 2C. Had planned to stop in the FC range before 2C but 2C came up a good 12*F bt sooner then what I normally see.