950g of beans
924g of nibs + husk
Started at P1, set to P5 @ 5 min (too high. Leave at P1 next time). Set to P4 @ 7:30. Set to P3/P4 for 30 sec each at 12 min. Set to P3 @ 13:30. Set to P2 @ 17:45 (bad idea. Too slow). Back to P3 @ 20 to finish.
212°F @ 11:35, 232°F @ 13:45, 255°F @ 20:50
Roasting Profile: 11.6 / 2.2 / 7.1 @ 255°
1,074g of nibs
75% = 358g sugar
1057g of liquid chocolate
9 full bars (3 full bars + 12 half bars… 1 plain, 2 sea-salt, 12 half plain)
High fruit. Get bright citrus first.
I get some nutty in the aftertaste. Not a bitter nut. Maybe hazelnut?
Lower brownie than Ecuador
Zing. Orange peel.
Lower floral. More fruit.
Sammi’s got cherry notes.
2.5 astringent
3 sweet
Low earthy
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