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For this batch of Brazilian coffee, the roast profile was designed considering three main factors: the origin (South America - Brazil), the natural processing method, and a medium-light target drop temperature. To achieve the desired profile, the gas pressure was set to a medium level.
One of the unique characteristics of Brazilian coffee is the steadily decreasing BT ROR (Bean Temperature Rate of Rise). Especially around the first crack, the BT ROR decreases smoothly without a significant drop. The first crack tends to start over a broader temperature range compared to other origins. This is due to the broader range of moisture release during the crack, resulting in a more balanced mid-point without the usual pre-crack rise and post-crack drop. The sound of the crack can be heard from lower to higher temperatures, indicating a smooth progression. Thus, Brazilian coffee can be roasted smoothly without any peculiar challenges.
These characteristics are crucial for setting the gas pressure. When aiming for a medium-light roast, a medium gas pressure is ideal. If the gas pressure is set too high (strong), the ROR may become too high, resulting in a roast that is "roasty," "harsh," or "baked." Conversely, lowering the gas pressure (weak) leads to a cleaner mouthfeel. However, if the gas pressure is set too low, the final BT ROR may become too low, particularly with Brazilian beans that naturally exhibit a steady decline in BT ROR at the crack point. This can result in a very low ROR near the end of the roast, slowing down the temperature rise. If the temperature rise slows without meaningfully advancing the roast, it can lead to a "baked" flavor profile with a decline in flavor intensity and a lighter body. To avoid these issues, setting the gas pressure to a medium level, as we did with last week's "Colombia La Esperanza Natural," helps to balance the drawbacks of both high and low gas pressure settings.
This batch of green beans is among the higher quality offerings from Brazil. The natural fermentation process, specifically a 72-hour anaerobic fermentation, is noted for its pronounced characteristics of well-ripened fruit, berries, dried fruits, and a wine-like quality, which are more distinct than typical Brazilian naturals. The quality is outstanding for the price, making these beans likely to sell out quickly.
If I were to roast another batch, there are some adjustments I would consider. The Max ROR was higher than my usual reference, indicating a faster initial development. For the next batch, I would lower the charge temperature by 10 degrees to 210°C (410°F) and aim for a drop temperature of 216-217°C (420.8-422.6°F). Alternatively, if maintaining a drop temperature of 218°C (424.4°F), I would reduce the gas pressure by 2 mmAq to 22 mmAq. These adjustments are expected to result in a cleaner flavor profile and improved cup quality.
Aroma: raisin, stone fruit, berry, chocolate
Palette: raisin, plum, rapsberry, cherry, green herb, red wine, spice, cacao