I had a po last night of Monday's roast. Good stuff. And the bean I ate during the roast was so good. Fruity but not really blueberry. Leaning more toward pineapple juice with that bean.

It's funny that you should mention pineapple. Here are my cupping notes from this morning's pourover (a middle-of-the-road city roast, with 4 days of rest):

Dry Fragrance: Sweet sherry, cinnamon, hibiscus.

Wet Aroma: Brandy, cherries, toasted almonds, cinnamon, cream.

Warm taste: Beautifully balanced, sweet cherry acidity, black tea with cream, turning to milk chocolate in the finish, perfumey and slightly astringent in the aftertaste.

Cool taste: Sweeter and fruitier, with emerging pineapple notes. Persistent rich black tea flavors, bergamot, smoother finish.

This just keeps getting better as it rests. Now I'm at a week post-roast, and the fruits and florals are more dominant, while the black-tea-like astringency has mellowed. Today's cup tasted and smelled like a bowl of tropical fruits and flowers, supported by a sweet, caramelly body. I'm so glad I grabbed a bunch of it while I could!

Thanks for that. Just tried David's (Bodka) roast of this. Delicious! Glad to know it may keep developing. Last I heard he still has some left if anyone reading this thread wants to try it, a very fine and unique Yirg.

[creative nickname] wrote:This just keeps getting better as it rests. Now I'm at a week post-roast, and the fruits and florals are more dominant, while the black-tea-like astringency has mellowed. Today's cup tasted and smelled like a bowl of tropical fruits and flowers, supported by a sweet, caramelly body. I'm so glad I grabbed a bunch of it while I could!

On David's roast, five days post roast had very distinctive flavor layering, although my Clever Dripper brew was silky and rounded with more emphasis on its tea qualities. I should have frozen some yesterday for pourover/immersion. At day six it's started to fade in a way that is optimal for espresso.

Yesterday I pulled a normale shot and it was about right for this coffee with its sharp-edged flavors. I just pulled a ristretto, and it was sweet, rounded, and the pineapple appeared for a moment. Florals and pineapple are emerging in the aftertaste. I'm going to freeze it at this point.

I pulled this out of the freezer today, ground finer and pulled a normale. That got more flavor layering and is the way I'll use this for espresso.

Drg, interestingly for ME, for MOST Yergs I just prefer a normale, as I get more caramel-ish sweetness than with a slow drippy ristretto. Not so with the Panama dp Elida.

I was going to order from Bodka, and got busy. I'll have to check and see if there's any left. The early bird.....

I pulled this for someone else who preferred it as a ristretto and didn't care that that eliminated the florals. Different strokes ...

"Different strokes"...Ain't it the truth!