Designing the right discharge temperature is a crucial step in developing an effective light roast profile for Colombian washed coffees. Building upon the airflow tests highlighted previously, selecting an ideal discharge temperature ensures optimal flavor expression and mitigates roasting defects. Before diving deeper into this article, make sure you've read our previous guide covering initial airflow tests for Colombian washed coffees to build a solid foundation for understanding this process.

This article defines a light roast as the roasting phase between the start and end of the first crack. Conducting sensory evaluations within the first 24 hours post-roast—and consistently afterward—is essential to monitor flavor progression and identify potential defects early.

Identifying and Correcting Roasting Defects

Due to inherently lower discharge temperatures in light roasts, defects like underdeveloped or baked notes can occur more frequently. Swiftly correcting these defects through precise roasting profile adjustments guarantees a balanced, nuanced cup.

• Underdeveloped flavors: Usually emerge from insufficient airflow or inadequate heat.
• Baked flavors: Typically caused by prolonged roasting at low temperatures, insufficient heat delivery, or unbalanced airflow relative to the heat supply.

If sensory evaluations reveal both underdeveloped and baked flavors simultaneously, it likely indicates misaligned airflow management during roasting. For Colombian washed coffees, enhancing airflow can effectively resolve underdevelopment. Conversely, baked defects are often improved through subtle adjustments in heat and exhaust parameters.

Practical Case Study: Colombia Antioquia La Azucena Washed

Region: Antioquia

Varieties: Caturra, Colombia

Altitude: 2,208 meters

Process: Washed (48-hour fermentation, washed, sun-dried)

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Comparing Roast Profiles

Profile 1: Giesen W1A (2020)

• Charge: 1,000g, Drop: 852g, Weight Loss: 14.8%
• Sensory Analysis: Detected baked notes, excessive acidity reminiscent of underripe oranges, low complexity, and limited sweetness. Dry mouthfeel with increased roasty notes upon cooling.
• Suggested Improvement: Further boosting airflow can effectively counteract baked flavors.

Profile 2: Easyster 1.8 (2021)

• Charge: 1,000g, Drop: 870g, Weight Loss: 13.0%
• Sensory Analysis: Prominent underdeveloped characteristics (grass, straw-like flavors), floral aroma, significant malic acidity, and a weak body.
• Suggested Improvement: Increase heat application combined with faster airflow to prevent underdevelopment, particularly when dealing with lower discharge temperatures.

Profile 3: Giesen W1A (2020) (Optimized)

• Charge: 1,000g, Drop: 850g, Weight Loss: 15.0%
• Adjustments: Increased heat application by 10% compared to Profile 1, lowered initial temperature by 20°C.
• Sensory Analysis: Harmonious acidity (citric and malic), robust body, prominent red apple notes, and distinct floral aromas. Previous defects from Profiles 1 and 2 were successfully resolved.

Roasting Recommendations

• Utilize faster airflow for Colombian washed coffees to maintain desirable acidity, sweetness, and complexity.
• Ensure adequate heat application to prevent baked defects, promoting balanced flavor development.
• Regular sensory evaluation, coupled with precise data tracking (BT, ET, RoR, weight loss) through Firescope, streamlines profile refinements and defect resolutions.

Creating an ideal light roast profile for Colombian washed coffees involves careful management of airflow and heat supply. Firescope offers detailed visual tracking of roasting parameters, empowering roasters to optimize profiles effectively and consistently deliver exceptional cups.

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