The Uganda was back from last week with more time in the roaster.

Too much time. The extra development pushed it past what works in a drip cup — dark, sharp on the palate, a meaty depth that didn't soften. Not bad coffee. Wrong application. We pulled shots through it after the session and it held up well. That's where it's going. We suspect it might make another round on the cupping table next week.

The Brazil Oberon didn't have any of those problems. Brighter from the start — cinnamon and spice on the nose that rounded into something closer to a cookie as it opened up. Full body, light acidity, balanced in a way that kept getting easier as the cup cooled. Some coffees peak early. This one didn't.

That's what we're roasting this week.

This Week's Coffee Oberon — Cerrado, Brazil Just below 1,250 meters.

Aroma: cinnamon, spice, cookie. Body: full. Acidity: light. Flavor: chocolate, nutty, clean finish.

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