UNM wrote:
Dominican cibao altura de constanza from bean green, simple roast, pulled at first snaps of second crack. This works really well for me as espresso, not so taken with it in the aeropress. very strong malt flavour that lingers long after finishing the cup. Seems to have almost no acidity. For those that usually use milk/sugar this could be an interesting one to try without. In the aeropress, I find there is a peppery taste that overpowers/conflicts with the maltiness. Much as I an enjoying this, I feel something is lacking and would welcome any tips on changing roast profile to get the best from this bean.
To be honest, some DomRep's are a bit of an enigma for me. We have used Barahona (FTO) with mixed success (well, the word success if probably drawing a long bow) and I've often considered it to be a 1 dimensional coffee and struggled to really find the ideal sweet spot for how to use this bean. Having tried a few different approaches with the roast profile, yes there are cocoa and malt notes, but acid has been difficult for me personally to control. It has worked OK (just OK) in blends, but as a SO....mmmm......not my cup of tea or coffee. I have no direct experience with the bean you are using UNM, so would hate to take a negative view on your bean or rain on the parade of all DR's but for me personally, I prefer to look elsewhere until I come across a DR that will excite me. A large Vic roaster uses DR in some of their blends. Horses for courses.
