December 11th, 2014
I really value my time roasting on our Probat L-12. It's design makes it easy to control and it responds quickly and accurately. I usually start roasting around 6:00 am and finish about 6-7 hours later, every other Wednesday. I roasted 11 batches each of Guatemala and Java, and I'm very excited to share them with you!
I always enjoy roasting coffees from Guatemala. They can take aggressive heat, they have an excellent defining first crack from start to finish, and they overall tend to react nicely in the roaster. This Guatemala was no exception. I roasted the Pena Roja at City+ with a few roasts that were just a tad lighter, and blended it all together. I wanted to preserve the beautiful acidity in this cup while also developing the cocoa. Mission accomplished! This cup has nice crispy acidity of fresh fruits, and an obvious cocoa finish. Expect a very clean and juicy cup!
Here is the proof that the quality of Java coffees have improved. This Java in particular has taken a leap toward sweetness and clarity which is great to see in an Indonesia coffee. It has a clearly defined acidity and fruitiness that shows at it's best once cooled. There is also a sweet sugary aftertaste that completes the finish. I'm very impressed with this Java!