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Did some product development cupping with a new coffee from Costa Rica today. This is from the same farm as I usually buy from, but instead of starting out on the patio and then moving to the guardiolas, this one is fully sun-dried and there's a huge difference in the available sweetness. I've roasted test batches of a medium and a dark roast, but I'd like to explore the light roast potential of this one a little farther.
On the lighter side I was getting an absolutely glorious sugar bomb, but also an utter lack of body and too much celery. If I can come up with a roasting plan that boosts the body, kills the celery, and maintains or even further accentuates that sweetness, I've got a winner.