I just finished roasting, cracking and winnowing an bag of sur del lago beans. Next is grinding, then molding. It already smells good and it's not even grinding yet. I'll keep the lid on (while grinding) for this one to contain the smell. Roasty caramel is what hits me about this bean. It has a big chocolate smell compared with others I've had.
I need to invite some engineers over that like chocolate. The tool that I use to crack the beans is going to be obsolete soon. I used a food bin from a local restaurant supply store to hold the roasted/cracked/winnowed beans. They are now called "Nibs" These nibs will go into the large grinder that I purchased today. Yes! 500 lbs of mostly granite, 220 volt, will soon be here. I have another bag of fair trade/organic/rain forest certifed beans that I will start processing tomorrow. Then the fun starts! Included for your future enjoyment a picture of the bin nibs that I slightly underestimated on the bin size.
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