Durley Sánchez's Rosado

Every coffee needs a home. We've helped out Herbert & LaREB by taking on this straggler - while it landed late last year, it's showing zero signs of fade or age, indicative of superlatively well executed processing and drying. We know - from both being relatively familiar with the LaREB offer, as well as roasting samples for the cupping we hosted with Herbert - that this coffee can be a bit tricky to roast, especially in a sample roaster, which is why we think it's been skipped over. We're confident we've got a pretty good rendition down, and have chosen to take it a bit further in the roaster to maximise the rich acids we find in this delightful Palestina Rosado profile Brew Guide: Best Brewed with: Filter/Turbo Espresso Light Roast Influence: This coffee wants to soak up more energy at the end of the roast - practically wants to be a lightest, but that came at the cost of tending towards sweet fruity cereal notes. We've found by managing the energy at the end and taking it a little bit further, we've got juicy acids and cake-like sweetness - and we're loving it. Filter: 62g/L, 94°C when fresh, down to 92°C with rest Espresso: 18g/48g/22-26s We're tasting: Dark fruit aromatics - plum crumble and stewed blackberries. In the cup it's densely citric and with pasty sweetness, reminding us of lemon drizzle cake. Cooling we find fresher versions of the aromatics, mainly Mirabelle plum and ripe blackberry, and the sweetness evolves to crème caramel, with some gentle black tea notes in the finish. There's hints of soft florals as it cools which adds a little extra complexity. It's a bit like all the elements of a good elevenses, all in one cup.