Origin: Columbia - Arauca
Region: Sierra Nevada
The chocolate starts off with a rich toasted biscuit, rich chocolate and red fruit aroma that starts the mouth watering. The chocolate flavor is full and deep with a melange of sun warmed ripe Italian prune plums and a balancing vibrancy of orange citrus hints. The overall profile is round, full, creamy, succulent and eminently satisfying.
That vibrancy is clean and comes across as a noticeable but not bracing acidity balanced by a little macadamia nuttiness and just a hint of tanned leather like tannin notes.
On the Behmor I would suggest P1 as your starting point and a solid 20 minutes.
The drum roasting profile I used for the evaluation sample was 11:15/13:45/19:15 @ 258 F. You can likewise take this bean a little farther EOR since the bean is bolder in flavor than many..
Due to the nutty nature keep your attention focused on sharp aromas that can make the nut go extra bitter. Overall it is a durable bean, so just be mindful. It isn't a delicate flower of a bean.