I regard coffee in much the same way I regard wine. Guided by my nose, I like to sample different cultivars, blends, roasts and terroirs. But much like my preference in wine, I tend towards lower acid and full, robust offerings. I prefer darker chocolaty coffee over the fruity acidic ones. I don't often drink straight espresso. Steam frothed raw Jersey milk in a triple shot is my morning fuel.

Dark roast is the one sire. I am going to treat this flavour that you have outlined here

Good morning 🤝

I don't roast. I steep green tea.