The Accidental Roast Report: Vol. VII
"Pepper Expectations: A Seasonal Blunder"
Seasonal Report
In an effort to do something thoughtful and seasonal, we combined Rwanda Peaberry and Peru. Two coffees we like. Two coffees that behave well on their own.
This was not supposed to be a blunder.
And yet, here we are.
What Happened
We expected this blend to lean fruity. Rwanda usually shows up bright, lively, and ready to party. Peru tends to round things out and keep it balanced.
Technically, that is exactly what happened.
But instead of a fruit-forward moment, the Peru stepped in and smoothed everything over just enough to keep the Rwanda from fully popping off.
What we got is a light-bodied, medium roast blend with balanced acidity, soft sweetness, and a flavor note that no one saw coming but everyone agreed on immediately.
Bell pepper.
The Cup
Graham cracker leads the way. Light nuts and light chocolate follow. There is some fruit in there, but it is subtle, like it is trying not to make a scene.
And then, right when you think you have it figured out, there it is.
Bell pepper. Real bell pepper. Not metaphorical.
One of our roasting team described it as:
“a real acidic medium blend imo”
We accepted that and moved on.
Flavor Notes
Graham cracker • light chocolate • light nuts • subtle fruit • bell pepper • bright acidity
The Official Verdict
It is bright. It is balanced. It is slightly confusing.
And somehow, it works.
Limited Run
If you like coffees that keep things interesting and do not fully explain themselves, this is your moment.
As always, this was not planned, not repeatable, and not something we can promise to recreate.
Once it is gone, it becomes part of the archive.
Stay caffeinated. Stay curious.
The Thou Mayest Roasting Team
P.S. We are calling the bell pepper note “intentional” and will not be elaborating further.
