Looks awesome, ER!
I'm so pleased I finally found a local roaster worth their salt. Fourth largest city in the U.S....you'd think it would not be that difficult.
Anyhoo, I have been using a Chemex for a few years now after many a year with the French press. Have enjoyed the cleaner cup although it is hard to argue with all the raw oily goodness of the press.
I am drinking an Ecuadorian Pillcocaja Typica Golden Honey. Love all the information provided by the roaster...he's a true gent interested in educating his consumers which I love. Probably TMI, but in case someone is interested following are but a few of the details provided:
PRODUCER - Ana Maria & Nicolas Eduardo Crespo
FARM - Pillcocaja
COUNTRY - Ecuador
REGION - Azuay
VARIETAL - Typica
LOT - #4 / 570 lbs
PROCESS - Golden Honey
DRYING - 20 days, 50% Shaded African Beds
ELEVATION - 1700 masl
HARVEST - August 2020
TASTING NOTES - Tropical fruits (papaya, banana), Acai berries, Sugar Cane, Chocolate
otal roast duration: 9'20
Weight-Loss: 12.75%
The special terroir of this Ecuadorian coffee makes it a very interesting coffee to roast with a lot of carbohydrates to create a complex profile. Additionally, in the golden honey process, we have more sweetness and texture available to be developed. For this reason, we started with a lower charge temperature and reach our crack time after 8 minutes with only 1'20 minutes of development post-crack. This gives us a balanced cup of coffee with sweet berries and ripe banana notes, a berry-like acidity, a creamy body, and a chocolaty lingering finish.
https://www.memlicoffee.com/product-page/ecuador-pillcocaja-lot-4-typica-golden-honey
HS