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Guatemala La Serrania Geisha Natural stands out with subtle yet distinctive natural processing attributes, highlighting clean floral, fruity, and tea-like characteristics inherent to the Geisha variety.
During cupping, floral, cherry, peach, and fig aromas are evident. Initially, jasmine, peach, cherry, and orange flavors dominate. As it cools, citric, malic, and lactic acids emerge more distinctly. The medium-bodied cup remains juicy, with additional raspberry, yogurt, cane sugar, and black tea notes.
The roasting profile was developed by carefully considering the coffee's origin (Guatemala, Central America), processing method (Natural), and desired roast level (Medium Light). A moderate gas pressure was applied, but future adjustments with slightly increased gas pressure might enhance flavor intensity.
Panama Garrido Geisha Natural shows a complex character suggesting a processing profile closer to washed rather than natural. Adjustments in gas pressure and airflow will refine its distinct Geisha qualities.
During cupping, strawberry, peach, floral, and green grape aromas were notable. Initial flavors include floral, jasmine, nectarine, and honey. Cooling highlights medium-intensity citric and malic acids. The cup has a tea-like body, medium in weight.
Considering the coffee's origin (Panama, Central America), processing method (Natural), and targeted roast level (Light), adjustments are needed to prevent underdevelopment. Increasing gas pressure, raising damper settings, and lowering charge temperature will help achieve a balanced profile.
Bolivia Los Rodriguez Geisha Natural displays unique characteristics, requiring a roasting approach closer to washed methods to overcome underdevelopment and accentuate its delicate floral and fruity profile.
Floral, peach, and sweet aromas were prominent. At higher temperatures, peach, cane sugar, jasmine, and herbal flavors emerge. Cooling amplifies malic acid and maintains a medium-bodied profile with continuous jasmine, bergamot, floral, and candy nuances.
Roasting adjustments including increased heat (0.02~0.05kPa) and reduced charge temperature (by ~20°C) will address the underdeveloped characteristics, highlighting floral and fruity notes. The profile integrates considerations of origin (Bolivia, Central America), processing method (Natural), and desired roast level (Medium Light).
Through these roasting explorations, careful attention to gas pressure, airflow, and temperature profiles allows roasters to unlock the unique qualities of each coffee. Using precise roasting strategies enhances the delicate balance of natural flavors and aromas inherent to Geisha coffees.
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