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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Guatemala Huehuetenango
Of late I've been purchasing my beans from DiBella. I typically leave it too late to order and their overnight delivery suits me down to the ground.
The downside is the temptation of their free shipping for orders over $50. It means I usually over-order and wind up with beans that are not quite as fresh as they could be. It also means I order slightly more expensive beans than I otherwise would.
This time around, I have some Guatemala Huehuetenango. Fortunately the two-week resting period prior to opening hasn't done it any apparent harm.
It's taken me a few days to get the hang of this SO, at least partly due to the adjustment to my OPV which has necessitated ongoing changes to my grind and tamp.
But my naked pours are now consistently producing a good doppio ristretto with mottling and tiger tails, even if the pour itself looks a little inconsistent from below.
Now.... onto the bean....
FRUIT!!!
I've got to admit, this bean confuses me.
It's got an extremely bright flavour to it, which I would typically associate with a fresh, grassy roast. Except there's no discernable bitterness to the flavour with only a hint of sourness.
The body is very full, which I think is what is meant by 'mouthfeel' - it really feels weighty rolling around in the mouth.
It's sweet, but not overpoweringly so, despite that being the predominant 'note'. It's all on the front half of the tounge, including the sides.
There's a lot more going on in this than I can reliably discern at the moment, I'm just having trouble identifying the flavours, although 'fruity' is as accurate as I can be at the moment.
It doesn't stay on the palate an incredible length of time, but it's very pleasant while it's there.
The downside is the temptation of their free shipping for orders over $50. It means I usually over-order and wind up with beans that are not quite as fresh as they could be. It also means I order slightly more expensive beans than I otherwise would.
This time around, I have some Guatemala Huehuetenango. Fortunately the two-week resting period prior to opening hasn't done it any apparent harm.
It's taken me a few days to get the hang of this SO, at least partly due to the adjustment to my OPV which has necessitated ongoing changes to my grind and tamp.
But my naked pours are now consistently producing a good doppio ristretto with mottling and tiger tails, even if the pour itself looks a little inconsistent from below.
Now.... onto the bean....
FRUIT!!!
I've got to admit, this bean confuses me.
It's got an extremely bright flavour to it, which I would typically associate with a fresh, grassy roast. Except there's no discernable bitterness to the flavour with only a hint of sourness.
The body is very full, which I think is what is meant by 'mouthfeel' - it really feels weighty rolling around in the mouth.
It's sweet, but not overpoweringly so, despite that being the predominant 'note'. It's all on the front half of the tounge, including the sides.
There's a lot more going on in this than I can reliably discern at the moment, I'm just having trouble identifying the flavours, although 'fruity' is as accurate as I can be at the moment.
It doesn't stay on the palate an incredible length of time, but it's very pleasant while it's there.