Trying production test batches of some of the new coffees that arrived recently. First up is a Swiss Water Process Decaf Peru that's Fair Trade Certified and was organic until I touched it (not because I'm doing anything that would sensibly make the coffee not organic but because Congress botched the law around how that works and I refuse to support something that's equivalent to a mob protection racket in the US.
During product development, this consistently tasted as if I had roasted it about 10F° hotter than I did, which was interesting when I started comparing my cupping notes to my roasting records. I wanted a medium roast flavor profile, but this peculiarity massively compressed the range I had to work with there. This one has a little less body than I usually get out of a Peruvian coffee but a lot more sweetness.
