Guatemala Fraijanes-Finca Agua Tibia

In contrast to the Nicaragua Limoncillo from last week, this week’s coffee was roasted to Full City to allow the roast flavors to become more prevalent.  When we cupped the test roasts the lightest had some pungency and spiciness, not bad at all, however, we decided to go with the Full City sample as a guide since it brought a nice balance to the overall cup.  We’ve been sticking with a similar profile in recent weeks which entails starting each batch at medium-low heat level and then incrementally raising the heat until the coffee nears first crack around 380 degrees and ten minutes into each roast.  Then we lower the heat as low as possible without stalling the roast to extend the time the beans spend going through second crack and developing towards the end of the roast.  For this particular coffee the final drop temperature was 440 degrees and the roasts averaged 16 minutes.

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1 Response to “Guatemala Fraijanes-Finca Agua Tibia”


  1. 1 farmroast

    Quote: “We’ve been sticking with a similar profile in recent weeks which entails starting each batch at medium-low heat level and then incrementally raising the heat until the coffee nears first crack around 380 degrees and ten minutes into each roast. Then we lower the heat as low as possible without stalling the roast to extend the time the beans spend going through second crack and developing towards the end of the roast.” I like this approach. About what, degrees rise/min. do you think your at when first crack occurs?
    Ed

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