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Country: Guatemala
Region: El Progreso, San Agustin Acasaguastlán
Farm: La Serania
Variety: Geisha
Growing Altitude: 1,400 m to 1,600 m
Processing Method: Natural
Crop Year: 2023
Green Coffee Supplier: Coffee Libre
Supplier's Cup Notes: Floral, Raspberry, Fig, Cherry, Sugarcane, Juicy
Roasting Machine: Egiester 1.8 (2021)
Input Amount: 1,008 g
Output Amount: 860 g
Weight Loss Rate: 14.7%
Cupping Results
Fragrance/Aroma: 8.5
Flavor: 8.5
Aftertaste: 8.5
Acidity: 8.5 (M)
Body: 8.25 (M)
Uniformity: 8.5
Balance: 8.5
Clean Cup: 8.5
Sweetness: 8.5
Overall: 8.5
Total Score: 84.75 / 100
During cupping, aromas of floral, cherry, peach, and fig are present.
At the start of tasting, at high temperatures, flavors of jasmine, peach, cherry, and orange are identified.
As it cools, citric, malic, and lactic acids become prominent, with a medium intensity.
The body has a medium weight and is juicy.
Additional characters of raspberry, yogurt, cane sugar, and black tea are present.
The characteristics of Central American naturals are not as pronounced; the natural processing's fermentation and character are relatively subtle. It seems to be naturally processed in a way that embraces clean, floral, tea-like, aromatic attributes - highlighting the features of the Geisha variety.
For the next batch, I might try roasting with slightly increased gas pressure to achieve a more intense flavor profile.
The roasting profile was designed considering three factors: origin (Central America, Guatemala), processing method (Natural), and desired roast level (Medium Light). The profile was set with a medium gas pressure.
Country: Panama
Region: Boquete
Farm: Garrido
Variety: Geisha
Growing Altitude: 1,320 m to 1,390 m
Processing Method: Natural
Crop Year: 2023
Green Coffee Supplier: M.I Coffee
Supplier's Cup Notes: Flowers, Strawberry, Apricot, Caramel, Green Tea
Roasting Machine: Easyster 1.8 (2021)
Input Amount: 1,000 g
Output Amount: 880 g
Weight Loss Rate: 12.0%
Cupping Results
Fragrance/Aroma: 8.75
Flavor: 8.5
Aftertaste: 8.5
Acidity: 8.75 (M)
Body: 8.5 (M)
Uniformity: 8.75
Balance: 8.5
Clean Cup: 8.75
Sweetness: 8.5
Overall: 8.5
Total Score: 86.0 / 100
During cupping, aromas of strawberry, peach, floral, and green grape are present. At the start of tasting at high temperatures, floral, jasmine, nectarine, and honey flavors are identified. As it cools, citric and malic acids become more predominant, with a medium intensity. The body is tea-like and has a medium weight. Additional
Several elements need modification in the profile. Though naturally processed, it is presumable that a washed processing was involved. The progression resembles a washed roast, and the cup character also shows nuances of a washed Geisha. Therefore, it seems appropriate to modify the profile to a washed-processing profile. The current profile is not adequate, showing signs of underdevelopment. In order to resolve this, a higher gas pressure supply is needed, along with a higher damper setting and lower charge temperature. I plan to refer to other Central and South American washed green coffee posts, proceed similarly, and confirm the profile after checking the cup. The roasting profile was designed considering three factors: origin (Central America, Panama), processing method (Natural), and desired roast level (Light). It was set with a medium gas pressure.
However, it seems necessary to proceed with a profile that forms a higher gas pressure.
Country: Bolivia
Region: Samaipata
Farm: Los Rodriguez
Variety: Geisha
Growing Altitude: 1,800 m
Processing Method: Natural
Crop Year: 2023
Green Coffee Supplier: M.I Coffee
Supplier's Cup Notes: Floral, Cranberry, Grape, Brown Sugar, Chocolate
Roasting Machine: Egiester 1.8 (2021)
Input Amount: 1,000 g
Output Amount: 877 g
Weight Loss Rate: 12.3 %
Color (Whole Bean/Ground): -/-
Cupping Results
Fragrance/Aroma: 8.5
Flavor: 8.5
Aftertaste: 8.75
Acidity: 8.5 (M)
Body: 8.75 (M)
Uniformity: 8.5
Balance: 8.5
Clean Cup: 8.75
Sweetness: 8.75
Overall: 8.5
Total Score: 86.0 / 100
During cupping, aromas of floral, peach, and sweet scents are present.
At the start of tasting at high temperatures, peach, cane sugar, jasmine, and herbs flavors are identified.
As it cools down, malic acid becomes predominant, with a medium intensity.
The body also has a medium weight.
Jasmine, bergamot, floral, and candy characters are continuously present with a tea-like quality.
There are elements in the sample profile that require modifications.
The roasting profile and cupping revealed the underdeveloped characteristics - low intensity of con aroma.
The sampled green coffee, [Bolivia Cusillo Java Natural], sampled as a weekly coffee, shows different aspects from the natural processing method. While Cusillo Java displays typical natural green coffee progression and taste, Los Rodriguez Geisha appears to require an early first crack temperature and rapid airflow, similar to a washed process.
Slightly increasing the heat (about 0.02~0.05kPa) and reducing the charge temperature (by about 20 degrees) might resolve the underdevelopment, allowing for more pronounced floral and fruity nuances.
The roasting profile was designed considering three factors: origin (Central America, Bolivia), processing method (Natural), and desired roast level (Medium Light). It was set to a medium size between profiles that form higher and lower heat supplies.
