I'm sitting in the cafe of a Seattle specialty roaster, highly caffeinated after having some fun cupping a bunch of their current offerings.
3x South Americans (Guatemalans), and one Yirg. Have to say I wasn't really impressed much with any of the South Americans, and even the Yirg wasn't jumping out as I was expecting with florals and/or much fruit.
So I ordered a Chemex of the Yirg and tried the same bean I'd just cupped earlier.
A little smoother, and a little more flavour but still not really a standout. Maybe old crop or roasted a little too dark to bring out its best(?)
I'm off home tomorrow then back to the US again next week for some cupping and roast profiling training...