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Whew, what a long name to try to spit out.It is almost as if this coffee bean is trying to pose as one of those European Fellows with a paragraph for a name. As I delve further into the Coffee Roasting wold I am beginning to notice how specific and thorough the monikers of these beans are. It is quite different than depending on a name brand or some “blend” cooked up in a test kitchen. I feel like some juiced up wine enthusiast as I rattle of the various names of the beans I have obtained to various semi-interested friends. Sometimes the names are just to much of a twister for my coffee stained tongue. Such is the problem with the Nicaragua Limoncille Java Longberry Cultivar. My hands cramp up as I even try to type it, so lets just call it Longberry.

The Longberry bean lives up to its name. The beans are long and flat, shaped like little row boats. The beans were apparently cultivated from a mysterious experimental bean smuggled out of a coffee research facility. That is how the story goes anyway. I roasted them for 25 minutes, hearing the first crack around 13 and the second crack starting up around 20 when the cooling cycle kicked in. The big oblong beans came out a little darker than I had wanted, more French than Full City. The initial taste was nothing spectacular ; it was a bit chalky with slight chocolate undertones. I found it very ho-hum after cracking out on the Anohki for the past few days. It tasted much better out of my French Press the next day (I used my little single cup drip on the first day). I really did not detect any lemony undertones that the name “Limoncille” would suggest. Perhaps I had roasted it a bit too much. It did mix well with the remaining Anhoki beans making for a good night-cap cup.

I was not really sold on the Longberry. It did not have anything that would make me want to purchase it again. I will probably roast the next batch from the pound that I had bought at a shorter time to see if a city plus roast will bring out

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