Mexico “Cafe de La Trinidad” brewed in Chemex

Changed dramatically; even at a very light American roast it has deep rich chocolate and hints of perky acidity in the finish.

This kind of change in the first 24 hours after roasting is normal. We cup right out of the cooling tray as well as 24 hours out.

This gives me a chance to see how it changes – it also helps new staff in training understand more about the roasting and cupping process.