Today I'm back to Costa Rica for my coffee. This time it's a yellow honey process. Machine A (Poppery 1) for a 5 min 50 seconds. The time depends so much on the room temp, humidity and so on. With this machine I usually go for between 5 and 7 min and sometimes 6 is dark, sometimes 6 min is 2nd crack. Coffee roasting is as much of an art as a science. Maybe that's why I enjoy it so much.
The taste was clear, bright and kind of nutty. Darker nuts and again, lightly sweet. I put the normal amount of cream in my daughter's coffee and she told me it was pretty sweet - bordering on too much. I had cream in my cup, but only about a teaspoon. I taste black (or reddish brown) in a smaller cup before I pour my drinking cup of the morning.