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Country: Colombia
Region: Cauca
Farm: Café Granja - La Esperanza
Variety: Java
Altitude: 1,430 masl (4,692 ft) ~ 1,760 masl (5,774 ft)
Process: Anaerobic Natural
Crop Year: 2024
Exporter: MI Coffee
Exporter’s supplied notes: Eucalyptus, grape, cherry, chocolate
Green bean price: $53.00 per kg (retail)
In previous roasts of this Java from La Esperanza, the Max RoR (Rate of Rise) formed lower than expected, especially in comparison to other Colombian coffees such as the Potosi variety. Initially, this was observed when the beans were freshly vacuum-sealed, with a notable reflective sheen due to moisture. After a few days, the beans stabilized, and subsequent roasts returned to expected behavior, with Max RoR returning to normal levels. The final cup displayed excellent complexity and texture, showcasing high-quality characteristics.
The roast was well-balanced, with the distinctive flavors of eucalyptus, grape, cherry, and chocolate standing out. The cup had a smooth mouthfeel with a pleasant balance between acidity and body.
For this roast, the profile was designed considering the origin (Colombia), the anaerobic natural processing method, and a medium-light target drop temperature. Gas pressure was set at a medium level to accommodate these factors.
If additional batches are to be roasted, I would make minor adjustments to the profile:
1. Increase the gas pressure by 1 mmAq to 24 mmAq.
2. Lower the charge temperature by 10°C (18°F) to 210°C (410°F).
The optimal roasting point for complexity seems to be between 215-217°C (419-423°F). A lower drop temperature would result in a juicier cup, while a higher one would enhance the cacao nibs’ flavor intensity.
The roast profile has been designed to enhance the complex flavors and silky texture of this high-quality Java coffee, ensuring a balanced and refined cup.
