Daily Archive for June 23rd, 2008

Nicaragua Esteli – Nueva Esperanza

We targeted a City+ roast for this Nicaragua to focus on the almond and cocoa powder flavors in the coffee. This meant a final roast temperature of only 426 degrees with an average roast time of 15:30. The batch size this week was slightly smaller than normal which accounts for the quicker roast. Also, the profile this week involved only raising the heat once at the seven minute mark and then bringing it back down around ten minutes and 380 degrees. First crack was a bit more violent than what we’ve been seeing lately so the color we desired developed before the thermoprobe read 430.

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