The following are some brief tasting notes for the Nicaragua RFA ‘La Bastilla’ – the bean to be offered on 16th November.
I’ve roasted two batches – one for plunging and one for the espresso machine. The plunging roast was roasted to a City+ whereas the roast better suited to the espresso machine went briefly into second crack before the roast was pulled. Both roasts were air roasts – in my Imex.
Overall the Nicaragua ‘La Bastilla’ is a pleasant coffee. It has a tobacco-y dry fragrance, mild flavour, medium acidity and reasonable finish. There are some hints of spice and cocoa in the fragrance. There is also a herbaceous aroma that I can’t pin down.
For what it’s worth, I’ve scored it as follows:
Dry Fragrance 4/5
Wet Aroma 3/5
Brightness/Acidity 7/10
Flavour/Depth 8/10
Body/Movement 3/5
Finish/Aftertaste 7/10
Plus 2 correction points for holding these things in balance.
Add 50
And it scores 84/100
I think it makes a good plunger/drip coffee and is a good addition to an espresso blend.
