Keeping with yesterday’s theme I ran the same Guatemala Alotenango Finca Candelaria beans through my espresso machine and they were good! Great single origin espresso. I used about 16-17 grams of the beans I roasted into second crack and then made up the balance to 18g with the medium roasted stuff. The espresso turned out slightly nutty and cocoa-ish with a hints of leather that lasted into the finish. Good stuff, more traditional than the Ethiopia decaf I had the other day, which had face-ripping acidity to it! This would make a good base with a percentage of more acidic, bright beans like the Ethiopia, I’m a blend. Yum
