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Roast along Ep2 with #Barty cooking the Chocolate (Dom Rep) label + Disco Tunes

Posted by Bart Jawien on

Woke up at 6:30am this morning, we had a few orders to ship before 8am so I decided to break out some old school tunes from my soundcloud.com/bartjawien/likes list to make sure I kicked off my day with a clear hear head and good vibes.

If you're into a bit of progressive house, techno, the 'Luxxury House of Disco Guestmix' makes a great start to any morning, especially if you've a #Barty chocolate in hand and a donut in another. Yummooo!

 

The plan is to release a new coffee each month as well as profile new coffee's from around the globe weekly supported by our friends at greenbeancoffee.com.au

With that in mind I've roasted the Dominican Republic Cibao Altura Honey Processed #1953 a few times now and we decided to release this impressive profile -- it's obvious, 'The Chocolate #Barty'. 

Cooked to 9.6% development and dropped it at 12:58 @ 217 degrees straight after first crack which is the shortest roast out of all the labels in our store.

This bean is amazing 😊

It's like a dark Swedish chocolate bomb in a cup; a little chalky, surprisingly no sugar is required with your milk-based cups.

It’s like biting into a block of 80% cocoa dark chocolate in a cup. As per a straight espresso, less chocolate more fruit-forward and vanilla taste, has an extraordinary smell with good balanced acidity. 

Sourced from Cibao, located along the northern shores of the Caribbean Sea, some of the country’s finest coffees are grown. The distribution of rain all year long and sunshine allows for 4-5 blooming of varying intensities which in turn makes coffee growers and pickers return five to six times, on average, to the same tree. 

The owners of this farm believe in the importance of the development of sustainable farming and include this in their everyday work. They have a big commitment to preserving natural resources by practicing sustainable and organic farming including reforestation and conservation of soil.

Not only do they focus on the farm they work at every day, they also give back to the surrounding community. They work to improve life in the local community by building schools, providing periodical medical assistance, improving sanitation and water quality.

  • Region: Cordillera Central, Arroyo Bonito, Jarabacoa
  • Producer: Fernandez Family
  • Crop year: 2019-2020
  • Altitude: 1,300 - 1,500 masl
  • Process: Honey Process  
  • Varietal: Catimor, Caturra
  • Grade: Specialty
  • Prep: Good hard bean 

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