Didn’t chronicle herein the New Dark Dark Brazil which I just cupped Definitely blog material. So in several entries over the next patch we’ll explore and document this experience.
Along with penicillin (and we’re told, Champagne) our new Dark Dark Brazil is, truth to tell, an Accident which immediately morphed into a Discovery. And hence has us and our customers embarking on a path, maybe even a journey, of many dimensions, as so much about coffee so often is.
This Double or Dark Dark materialized after goofing up letting a batch go to 490 and me thinking it’s burnt but dumping it it wasn’t really ‘black’ and certainly not on fire?! Pat was almost immediately enthusiastic about it and tried some the next a.m. and both her and D thought it ‘fantastic’.
So now the discussion/debate is around what that could mean for sales? I’m just tasting it cooled down but at the 480 we did last night, and there’s definitely char to it but not totally, so it seems the extra time brings along some of the nuttiness into more depth that as with others goes toward a bitter chocolate so you get those 2, which is an interesting experience. More next time!