Roast Coffee Pairing #69: Panama Carmen Estate 1900 Meters & El Salvador Santa Ana Naranjo

Both these lots were roasted to City+ level, but to be exact, the El Salvador is just a tad darker. The difference (as we measure bean temperature on the Probat L-12) is a 425 fahrenheit finish temperature on the Panama and 430 on the El Salvador. It doesn’t sound like much, but it makes a small difference in the cup. With the Panama my goal is to preserve the crisp brightness in the cup, which after cupping it seems to have more red apple notes than other roasts I have done of the Carmen. With the El Salvador, I was looking for a little more chocolate roast taste in the cup. I think it’s there. Hopefully you will enjoy both these excellent wet-processed Centrals American coffees. -Tom

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