This week we are roasting a nice lot of Peaberry from the Poco Fundo cooperative. This is a well established co-op that has good years, and not so good years. We took this week's roast to the Full City level, final thermoprobe temperature of 439 degrees. I did mix in a little that was roasted a few degrees more to make certain that the fruity aspects of the cup are balanced with a chocolate roast flavor. I didn't enter second crack at all so we are still talking about Full City here. I did do slightly larger batches this week and the roast times reflect this increase coming in at about 16 minutes on average. In general we've been trying to shorten roast times a little bit more lately to ensure we aren't "baking" the coffee too much. I think the results from the past few weeks have been pretty great. Hope you all agree!
Sweet Maria's Weblog
I am back from a long Africa trip (including the first-ever Rwanda Cup of Excellence competition). We have a couple "matching pairs of coffees to list: El Salvador - Orange Bourbon Cultivar is from the Santa Rita farm, and has great balanced flavors and brightness (it makes a mean SO espresso!) whereas it's cousin, El Salvador -Yellow Bourbon Cultivar, is brighter and has a more dynamic brewed cup. Our second pair is Yemen Mohka Mattari (think chocolate bittersweets with winey hints), and Yemen Mohka Sharasi, potent, fruit-laced, and intense! And we have more coffees coming in Tuesday including 3 new Kenya lots. -Tom
Better late than never...This was quite a treat to roast and is a fine example of a dry process Ethiopia coffee. Perhaps some of you have had a chance to roast the Wet Process Koratie we have on offer, becuase that would draw a nice contrast to this particular coffee. I pushed this roast right up to the Full City+ level with final temperatures in the 438-442 degree range. Lighter roasts of this coffee explode with blueberry and the darker roasts bring out bittersweet chocolate notes, so my goal was to have the best of both worlds. Again, we combined a few different roast levels to achieve this goal and I think the results were pretty great.
This week we decided to do a combo of roast levels. With four total batches needed I took two of them up to 435 degrees and two of them to 430 degrees, then blended them all together. The resultant cup should have a great balance of apple notes and low acidity. Again, we used the trusty "build up momentum slowly then cut the heat" profile that has been working so well lately. This style of roast is very similar to the method we used when roasting the other Helsar a few weeks back. Can you tell that we're a little gonzo for Helsar here? Enjoy.