Nicaragua Pacamara Peaberry
This coffee is a rare beast indeed and the large bean size presents some challenges to the roaster. On smaller roasters the beans will move and behave differently so care should be taken in order to achieve lighter City roasts. On the Probat this meant dialing back the heat when the thermoprobe read 370 degrees, normally I would wait another ten degrees but with the larger bean structure there is greater potential for first crack blow outs. I pulled the batch when the thermoprobe reached 427 degrees and the beans had an even surface color and nice expansion with wide crevices.