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Country: Brazil
Region: Carmo de Minas
Farm: Santuario Sul
Variety: SL-28
Growing Altitude: 1,100 m to 1,300 m
Processing Method: Washed Mosto
Crop Year: 2023
Green Coffee Supplier: M.I Coffee
Supplier's Cup Notes: Dried Plum, Cherry, Orange, Chocolate
Roasting Machine: Easyster 1.8 (2021)
Input Amount: 1,000 g
Output Amount: 860 g
Weight Loss Rate: 14.0%
Color (Whole Bean/Ground): 66/79
Fragrance/Aroma: 8.25
Flavor: 8.0
Aftertaste: 7.75
Acidity: 7.75 (M)
Body: 8.0 (M)
Uniformity: 7.5
Balance: 8.0
Clean Cup: 7.75
Sweetness: 8.0
Overall: 7.75
Total Score: 78.75 / 100
In cupping, aromas of citrus and nuts are present.
At the start of tasting, at a high temperature, flavors of Earl Grey, citrus, dried fruits, dried apricot, and walnut are identified, with a nutty oiliness lingering in the aftertaste.
As it cools, the acidity becomes more citric and malic, predominantly medium in intensity. It has a medium body, milky, with characters of cashew nut and brown sugar emerging. A roasting defect, 'baked', is somewhat noticeable. Over time, it becomes monotonous, with a shortening aftertaste and a decline in quality.
Further production modifications are needed in the sample profile, particularly addressing the 'baked' characteristic observed during cupping.Without changing the roasting point, the profile should be modified by slightly reducing the supply heat (by 0.05kPa) and moderately increasing the input temperature (by about 20 degrees). This is expected to resolve the decline in quality noted during cupping, including the monotonous nature, and enhance the clarity and character expression of the flavors.
The roasting profile was designed considering three factors: origin (Brazil), processing method (Washed), and desired roast level (medium-light). The profile was intended to form a higher heat supply in accordance with these factors.
However, the profile progressed differently than anticipated. Since Brazilian beans were previously processed using either natural or pulped natural methods, there was no reference for washed processing in Brazil. The roasting pattern of this bean suggests similarities to Ethiopian washed coffees. Considering the above and the roasting profiles of Ethiopian washed coffees, it would be beneficial to experiment with roasting Brazilian washed coffees in a similar manner.
Country: Brazil
Region: Carmo de Minas
Farm: Santuario Sul
Variety: Starmaya
Growing Altitude: 1,100 m to 1,300 m
Processing Method: Natural Fermented
Crop Year: 2023
Green Coffee Supplier: M.I Coffee
Supplier's Cup Notes: Blueberry, Plum, Cherry, Macadamia
Roasting Machine: Easyster 1.8 (2021)
Input Amount: 1,000 g
Output Amount: 860 g
Weight Loss Rate: 14.0%
Color (Whole Bean/Ground): 62/69
Fragrance/Aroma: 8.5
Flavor: 8.5
Aftertaste: 8.25
Acidity: 8.5 (M)
Body: 8.25 (M-H)
Uniformity: 8.0
Balance: 8.5
Clean Cup: 8.0
Sweetness: 8.5
Overall: 8.25
Total Score: 83.25 / 100
During cupping, aromas of cherry, pineapple, and peach are present.
At the start of tasting, at high temperatures, floral notes, white peach, raspberry, and chocolate flavors are identified, followed by a long-lasting aftertaste. The cup is pulpy and funky.
As it cools, a complex acidity of citric, malic, and tartaric emerges, with a medium intensity. The body is medium-heavy and creamy, overall sweet, giving an impression of raspberry chocolate.
The quality of this Brazilian coffee is very good.
Various roasting points could all be appealing.
Raising the roasting point might bring out a richer dark chocolate character, while lowering it could reduce the chocolate nuances and make it juicier.
In the current profile, reducing the discharge temperature by 1 degree might further enhance the overall quality.
The roasting profile was designed considering three factors: origin (Latin America, Brazil), processing method (Natural), and desired roast level (Medium Light). The profile was set to a lower heat supply in line with these factors.
Country: Brazil
Region: Carmo de Minas
Farm: Santa Ines
Variety: Acaia
Growing Altitude: 900 m to 1,050 m
Processing Method: Natural Fermented
Crop Year: 2023
Green Coffee Supplier: M.I Coffee
Supplier's Cup Notes: Green Grape, Orange, Apple, Caramel
Roasting Machine: Easyster 1.8 (2021)
Input Amount: 1,000 g
Output Amount: 865 g
Weight Loss Rate: 13.5%
Color (Whole Bean/Ground): 64/80
Fragrance/Aroma: 8.0
Flavor: 7.75
Aftertaste: 8.0
Acidity: 8.0 (M)
Body: 8.0 (M)
Uniformity: 7.75
Balance: 7.75
Clean Cup: 7.75
Sweetness: 8.0
Overall: 7.75
Total Score: 78.75 / 100
During cupping, aromas of stone fruit and nuts are noticeable.
At the start of tasting, at high temperatures, flavors of citrus, stone fruit, Ceylon tea, almond, and peanut are identified, with a lingering nutty aftertaste.
As it cools, citric acidity becomes more prominent, with a medium intensity. The body is medium and milky.
A roasting defect, 'underdevelopment', is slightly noticeable. The flavor profile is monotonous, with elements like nut shells detracting from the clean cup.
Further modifications are needed in the sample profile, particularly addressing the 'under development' observed during cupping.
Raising the discharge temperature to 218 degrees may be appropriate.
Without changing the roasting point, or alternatively lowering it to a light profile, it's necessary to slightly increase the supply heat (by 0.03kPa) and moderately decrease the input temperature (by about 10 degrees).
This adjustment is expected to resolve the issues with the clean cup and the monotonous flavor profile, enhancing the character expression.
The roasting profile was designed considering three factors: origin (Brazil), processing method (Natural), and desired roast level (Medium Light). The profile was set to form a lower heat supply in accordance with these factors.
For more information on the profile design, you can refer to the Firescope website blog(https://eng.firescope.io/posts) or the author's personal blog.
