KK & others..... For some (I would say many) Colombians, there is a sweet-spot either side of 2nd crack, e.g. the spot you found and the spot just darker. I tend to put them in the earlier spot, but have had tremendous success with sublime rich caramel/honey on the darker side. In fact, the results on the darker have been stunning. Couple of points to note:- 1. As we have noted before, there are beans and there are beans. Colombians tend to be a softer bean so you need to pick whether the cell structure can handle the higher finish point without breaking down. I tend to see Excelso (smaller) beans being able to run further than the larger, puffier Supremo's - but it's horses for courses. 2. I've found the spot in the middle (between the 2 sweet spots) can give a very ordinary cup......so tread carefully.
