Those of you who have been enjoying the Ethiopian Yergacheffe in its present profile might enjoy the featured roast this week.
I have had the Tanzanian AB, Shangri La Estate coffee on before, but this week I have used a similar roasting profile to that of Yergacheffe as I have been doing it here at Art Brulant.
This week’s version of the Shangri La is sweeter with more body than previous batches. It doesn’t have the bright lime of the Yergacheffe or the fresh tobacco of the Cuban, but there is some nice cocoa and caramel with a hint of citrus.
Though it needs another twelve hours (I roasted it last night) to cure, I am enjoying a fresh cup right at the moment.