Bolivia post-roasted

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Last month I Received a kg of Bolivian beans roasted by Foundry roasters in Sheffield. It was a very light roast from possibly a daringly fermented natural. As an espresso it was a hard one to brew well. After a longer rest it did okay on filter but I gave the remaining bag to Tije de Jong who post-roasted the beans from Tonino # 112 to #92 and then, in espresso, it was FANTASTIC. The long fermentation is now tamed to a boozy beverage, like sipping a fine cognac and covered with a creamy milk froth it’s virtually an Irish Coffee sensation...




YouTube version:

https://www.youtube.com/watch?v=YRIyZYAgE9c

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