The owner was recently at the Chocolate and Coffee Expo in Chantilly and was the only roaster that wasn't confused when I asked if they had any Pink Bourbon roasts. Unfortunately not, but he suggested this option.
This is absolutely the most consistent bean I've used in the last 2+ years.
A slightly finer grind than my last bag of Peruvian medium roast (another high altitude bean) produces very balanced 18g in 45g out double shot espresso pulls.
Just a touch of sour to offset the sweetness
Very low bitterness and aftertaste.
I don't need to rush my sipping experience it's so smooth.
I don't go to cleanse my palate once the cup is finished.
Now I'm on the serious side and have tried dozens of roasts from many roasters.
This roaster knows what they are doing!
Ingredients
Bean: El Viajero Honey (My tier rating: S)
Water: remineralized with a BWT Bestmax Premium S filtration systm
Preparation
Grinder: DF83 with stock burr set, setting just over 14
MHW-3BOMBER WDT Cyclone prep before leveling and tamp.
Puck screen, no paper
Extraction
Mara X: no flow control
Pesado HE Shower screen and HE basket
