I have spent a lot of time this summer sample roasting

and working on profile development. Each time, it seems that something surprises me.

As an example, I was working on a new profile for one of our favorite coffees that I felt could show a little more complexity and body.
I liked the results of the 3rd sample roast, where I modified the hold temp, hold time, and the ramp to end temp in my normal SHB profile – it cupped really well.
I translated the profile into one that was appropriate for production, and tried it.
We cupped it for 2 days, with mixed results. Today BAM! All of the complexity that we hoped for was there – along with beautiful, very clean acidity and better body.
It pays to be patient…