A year ago, Coffeecupper's readers were introduced to Paradise Roasters when we reviewed the Facenda Cachoeira Yellow Bourbon for the first time. In the mean time, the rest of the coffee community has heard of Paradise, and the Yellow Bourbon has become a staple in many home (and pro) roasters' espresso repertoire. This is the new crop. Is it as solid as last year's? This year's offering by Paradise Roasters, is a raised, screen-dried lot they had specially prepared for them and is not the standard production patio-dried lot like last years.

I'm glad to report that, if anything, this year's crop is better than last year's. I roasted the samples to 425F for cupping and to 437F for espresso. The espresso roast delivered the first surprise. Last year's Yellow Bourbon had excellent flavor, but tended to get a little ashy when taken into the 2nd crack. This year the bean doesn't do this, so is a lot more suited for darker roasts, and can be used in a wider variety of blends.

The second surprise was in the cupping. Last year's crop had good flavors, but was rather understated. This year the coffee is more outspoken, especially in the aroma and fruit flavors. The flavors themselves are still hard to pin down exactly; they shift from red fruit to pit fruit, and chocolate to almond as the cup cools. The more pronounced flavor makes the taste a bit more vivid, when pulled as an SO espresso, and a slightly darker roast is needed for a perfect balance; the start of a rolling second, rather than the first pops.

Dry fragrance: 3.75
Wet Aroma: 3.75
Flavor: 8.5
Finish: 8.0
Acidity: 7.5
Body: 7.5
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TOTAL (subtotal + 50): 89.0

• Lighter Roasts: Berries, almond, milk chocolate.
• Darker Roasts: Dark chocolate, fine distillates.
• As Espresso: Pit fruit & nuts to chocolate depending on roast. Roast a little darker than last year's.