This is a unique peaberry lot from Sumatra that has outstanding sweetness and a nice zesty finish when kept in the City+ range. To do this on the Probat we used some elements of the profile from the past few weeks, i.e. building up a steady charge and then pulling back on the heat as the coffee enters first crack. Final temperature ended up being 434 degrees and each batch took about 16 minutes to roast. I started reducing the gas when the thermoprobe read 380 degrees which occurred around the 10-11 minute mark. The resultant cup is bright for a Sumatra coffee and has a syrupy quality. When we test roasted this coffee the Full City level roast had some redeeming qualities but the sweetness fades quite a bit and the finish is less zesty. But this is one of those coffees that is quite enjoyable at a wide range or roasts. This would be a good candidate to roast at home to different levels and then (after proper resting time) cup them side by side; you’ll notice marked differences between the City+ and Full City roasts and may even find that a blend of the different roast levels suites your pallet perfectly.
Daily Archive for June 3rd, 2008
To understand the title, I guess you need to see the photo. Then again I still don’t understand it. I have another 300 pictures to go with that one coming soon. We have some amazing micro-lot Colombias coming soon, as well as Panama Carmen Estate 1800 meter later this week (great cup, again, and no.2 at Panama competition, again). I know, I know, everyone is wondering where the Costa Rica micro-lots are. We are going to have our first arrivals later this week! Remember, these are true mid-harvest coffees. You can buy Centrals in February and they are low-grown, or in March you can buy the very first pickings from higher altitude. But patience pays off in coffee.