Honduras Organic 18 Rabbit Red Marcala Honduras: Organic 18 Rabbit Red, Marcala

Juicy indeed, but not in the usual way! I roasted to just at the end of first crack, making sure to let it finish as it started cool down (I'm using a convection system rather than a drum roaster) The cherry and berry notes come through more like a fruited desert than something straight from the vine. The cherry is especially strong, and includes hints of milk chocolate and mild acidity (like a cordial cherry). The beans were fairly hard when I grinded them, and i was afraid i roasted too light and would get a sour result. But it seems that these beans work well that way. I did need to wait an extra day though before they tasted best, and i think a 50+ hour rest might actually be best for these. That said, I'm amazed these beans aren't more popular. I'm in love.

Roasted to a cinnamon roast via convection. Amazing flavor. Cordial cherry as someone described is a good description. Very smooth, sweet. Makes an AMAZING espresso.

I roasted to the very end of first crack - to where there was at least 10 seconds between pops - and then about 15 seconds more. I brewed the coffee as espresso alone and in lattes. The resulting flavor was fairly balanced - neither extremely acidic nor extremely lacking in it. It reminded me quite a bit of the Hawaiian coffees I've had… only with fewer of the earthy flavors.

great depth, nice brightness that lends to a well balanced juicy floral/fruitiness (still undecided which). I was not impressed when i tried it as a pour over, so i brought it to church and served it as a batch brew, 120g to 64oz at 195f and it was excellent.

I often roast a bean, and give it a "blind taste test" a few days later. It is an awful thing to admit, but I am often influenced in my expectations if I "read the expected flavor profile" as I am tasting. This bean was tasted without refreshing my memory from the excellent descriptions on this page. I took this bean to a City Roast (which was past the Vienna which many suggested for it). This darker roast did end up eliminating the Fruit flavors in the description. But, it did end up making a very smooth, low acid Chocolate and Caramel flavor. The body was well developed and it was a great cup of coffee. The bean was roasted with a profile most similar to a Kona Coffee, so it wasn't as fast of a roast as the bean would have likely tolerated. The next roast will be more similar to an African bean, which will likely reveal the fruit flavors that others have described. Even when roasted to more of a low-altitude profile, it was excellent. For those who have done faster roasts to reveal the fruit, it is well worth trying a lower and slower roast to express the well-developed flavors the bean can produce on the opposite end of the roasting spectrum.