1st purchase of the El Salvador Santa Ana Pulp "honey" process has truly rocked my coffee bean world, and it and Rhoad's Roast have truly opened my 68 year old eyes and palate to one of the finest and spot on flavors and characters of honey, and light citrus, and as it finally cools down, it's really putting on a flavor bud part in my mouth,. I roast super small batches, have 2-3 day rest period after light to med. roast, take it just before the 1st crack phase is complete, it's so enjoyable to savor the delicous nose senses when you roast, and then when you grind, and then finally the real prime tasting is about to begin. I've done pour over, french press, I'm doing my new Bunn drip unit in the am, and finally using my parents old Revere wear copper bottom drip / perculator for the rest of my morning coffee enjoyment. thanks a million to Diane once again, and also the entire Rhoads Roast family
I used to think my old coffee was good. Now that same coffee tastes bitter and weak when compared to the El Salvador Santa Ana HP. I don’t think I will ever buy from another roaster.