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When roasting this Brazilian coffee from Campo Belo, I approached it similarly to how I would handle an Ethiopian natural coffee, despite the different origins. This was primarily because Brazilian coffees, like Ethiopian ones, tend to benefit from a high charge temperature and lower gas pressure at the start. For this roast, I set the charge temperature at 240°C and used relatively low gas pressure.
However, the bean temperature rose faster than I anticipated, causing the first crack to occur sooner than expected. As a result, I extended the development phase more than I had initially planned. If I were to roast another batch, I would consider slightly increasing the gas pressure and lowering the charge temperature a bit. This adjustment would likely allow for a longer overall roast time, providing more control over the process and resulting in a more developed coffee with a lower final temperature at drop.
During cupping, the aroma presented woody, nutty, and citrus notes. As you begin tasting, especially at higher temperatures, flavors such as orange, tangerine, apricot, almond, and walnut become prominent. The acidity is medium-low, with a medium body. As the coffee cools, additional flavors of milk chocolate, cereal, biscuit, sugar syrup, raisin, and dried dates emerge, adding complexity to the cup.
