Tim, you didn't post a Coffee name. It's the Guatemala antigua jauja rosario washed

Just cupped the following coffees from Sagebrush unroasted:

Colombia La Estrella Gesha Gold Label
https://sagebrushunroasted.com/products ... ffee-beans
- A lovely washed Gesha that is both sweet and savory. Deep rich brown sugar, chamomile, raw sugar, underscored by subtle tart dried strawberry fruit acidity. Not overtly floral, rather subtle and intriguing, chamomile note becoming more prominent as coffee opens up. Chamomile takes on slightly more typical florality at lighter roasts. Surprisingly deep body that remains even in lighter roasts. A lovely example of my favorite types of washed gesha featuring a dark savory sweet profile lots of brown and raw sugars. Despite being cupped alongside more dramatic profile coffees, this is the one that kept drawing me back as it kept revealing new facets as the coffee cooled. I stocked up on this one.

Colombia El Vergel Anaerobic Natural Gesha Black Label
https://sagebrushunroasted.com/products ... ffee-beans
- Intense floral with rose petals, green grapes, strawberries, pomegranate syrup, and a subtle anaerobic type pineapple note. Like how one might imagine a boquet of red roses might taste. At FC roasts there is a slightly hot type pineapple note I associate with anaerobic process coffee - but it quickly recedes as coffee begins to cool, integrating with sweet green grape fruit. Very deep syrupy body. Patience and restrain will be rewarded as cooled coffee take on intense candy like sweetness and increased rose petal florality. Lovely.

Costa Rica Las Lajas Anaerobic Natural Diamond Reserve
https://sagebrushunroasted.com/products ... ffee-beans
- Rich creamy banana notes contrasting with tart sour-sweet dragon and passion fruits. Very rich yet not heavy due to fruit acidity. Not the typical anaerobic flavor profile at all and rather atypical for a Costa Rican coffee - at least in my experience. Fabulous dessert style coffee combined with intense sour sweet acidity - very unique. I ended up ordering more.

CarefreeBuzzBuzz wrote:Tim, you didn't post a Coffee name. It's the Guatemala antigua jauja rosario washed

Thank you! I just ran out of the Guatemala Antigua from Klatch, so I picked up six pounds of this one.

Shout out to Klatch's Worka Anaerobic; if you liked their Guji Anaerobic from six months back, this one will replace it.

Lighter roasts need some rest until they become fruit bombs. A roast stopped just ahead of the 2nd (City/Full City) will bring out cinnamon notes along with the florals.

Yep using in my wife's blend. Also using Organic Ethiopia Yirgacheffe Welde Hirbe Natural Gr1 as well.

Did their previous Guji AN do better with more development? I explored the medium light range and found it a bit one-note. Powerful funky fruit but not much else to keep it interesting. Maybe I'll do a round at full city. I still have about 7lbs of it.

What's Full City? DIY Roast Meter reading is??? LOL.

Yes go darker.

It took it to a 20 roast vision last time. Another_jim mentioned darker to just before 2nd crack that had me interested. I usually don't go that far with Ethiopian. I did have the Sweet Maria's Ethiopian Organic Dry Process Birbirsa Coop at a 14RV and it was fantastic. Bittersweet chocolate and sweetened coconut like a Mounds Bar. Went to order more and they were out.

another_jim wrote:Shout out to Klatch's Worka Anaerobic; if you liked their Guji Anaerobic from six months back, this one will replace it.

Lighter roasts need some rest until they become fruit bombs. A roast stopped just ahead of the 2nd (City/Full City) will bring out cinnamon notes along with the florals.

I roast this light (12.9% weight loss) and love it!

another_jim wrote:Shout out to Klatch's Worka Anaerobic; if you liked their Guji Anaerobic from six months back, this one will replace it.

Lighter roasts need some rest until they become fruit bombs. A roast stopped just ahead of the 2nd (City/Full City) will bring out cinnamon notes along with the florals.

Agreed, risky though if you don't know how long to wait.

I recommend 3-4 weeks rest before the kalamata olive fades and the fruit steps forward, before that was a pucker shot.