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During cupping, the aroma presented notes of lychee, peach, and pineapple. At higher temperatures, flavors such as lychee, papaya, peach, tropical fruits, and yogurt emerged. The acidity was medium, the body was medium, and the texture was syrupy. As the coffee cooled, additional notes of black tea, yogurt, white sugar, tangerine, nectar, candy, and juicy characters appeared, adding complexity to the cup.
The first step in designing this roast profile is to set the gas pressure. The gas pressure determines the charge temperature and damper (fan speed) automatically. The key factors in deciding gas pressure are the processing method and the target drop temperature.
For this El Paraiso Lychee, the processing is complex: double anaerobic fermentation, yeast addition, thermal shock, and finally washing. However, the critical factor is whether the coffee undergoes pulping and washing or wet fermentation. Since washing is involved, the roast profile follows that of a washed coffee.
The profile combines elements of a washed roast with a light roast approach, focusing on high gas pressure to enhance flavor development. If additional batches are needed, I would consider raising the drop temperature by 1-2°C and increasing the weight loss to over 12%. This should intensify the coffee’s character and extend the aftertaste.
This roast profile was designed by considering the origin (Colombia), the processing method (washed), and the target drop temperature (light). A high gas pressure was applied to ensure optimal development throughout the roast.
