will start cupping in a few mins.
Category: Sample Roasting
Burundi Mpanga “Kibenga” & Brazil “Bob O Link” have arrived
Will spend most of the morning sample roasting these 2 coffees. Both the Burundi and the Brazil should be available tomorrow morning.
My palate has reached its limit
Have spent the last 2 hours sample roasting and cupping 2 Kenya, 1 Brazil.
It was hard to bag the Kenya samples to wait for tomorrow.
The aroma of sweet lemon, stone fruit and floral notes is very vibrant.
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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…
Very busy day yesterday – had to stop sample roasting
and go back to production roasting. This morning’s roast schedule is light, will get back to the samples later today