I've recently subscribed to thecoffeeroaster and for my first order got a batch of 4 different single origin Artisan Roast coffees.
Arrived to Slovenija after 5day after roast date.
Got El Libano light Guat, Chisi Malawi, Aricha Etiopia and Ruri Musasa Rwanda, already tried all four of them but somehow i am only getting quite sour shoots.
Do any of you guys have any experience with mentioned beans, i really hope they travelled well since i am having difficulties finding a sweet spot. They all
tend to be beans with fruit orientation, but all i am really getting is strong acidity and quite sour shoots. Ive tried couple of variants with increasing dose
(as being underextracted), changed the tamerature and tried different yield but without real success of improvements.
Tried 92-93temp, 18-19 ims flat and convex basket yield from 32g-39g in 27-31sec.
Thanks for any tip