Roast Pairing #4: Noncomformists

Is it right for a coffee buyer to ask producers who have traditionally Wet-Processed their coffees to suddenly Dry-Process  small lots?   The results from this week’s pairing would indicate that it is right, to a point.  The wonderful Wet-Process Centrals that we know and love should continue to have success but changing tastes and greater awareness about coffee processing in the coffee shops and roasters around the world clear a path for flavor profiles like these two coffees.  The Mexico Nayarit was roasted to around 437 degrees which took about 16 minutes on the Probat while the Guatemala Oriente behaved quite differently in the roaster with first crack coming on later (around 420 degrees) and finally being dumped at 442 degrees at about 16:30 minutes. One thing is that these coffees achieve the right balance between fruit and chocolate when taken darker than their wet proccessed brethren, so both were roasted to Full City levels.  Both coffees have a wonderful appearance in the green state with amber skins on a few beans and when roasted have a fruited berry dry fragrance and sweet chocolate flavors in the cup.  Here at Sweet Maria’s we try to think outside what is normally done for one purpose: outstading quality in the cup.  When Tom and I cupped the results from these two roasts we were both smiling at the strange experience of drinking Central American coffees with distinctly African and Indonesian flavor characteristics, we think this kind of dismantling of “received wisdom” is an important part of understanding the wonderful crop that coffee has become.  As long as the Dry-Processing of coffee is done in the proper manner with great attention to detail and storage there is no telling what new flavor profiles might emerge.   As we all know, quality begins at the farm level and as home roasters we can ensure that each lot we purchase can reveal the hard work of the farmer and miller.  This pairing proves you can teach new regions old tricks with fantastic results. –Josh

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