It looks like you are accessing from Korea🇰🇷
Do you want to move to Korean page?
It looks like you are accessing from Korea🇰🇷
Do you want to move to Korean page?
When you're roasting this Colombian Mandela from La Esperanza, you want to keep a few key things in mind. The origin, the natural processing, and the target finish temperature, which in this case is Medium Light, all play a big role in how you approach the roast. I set the gas pressure to a medium level to balance these factors.
Now, something interesting about this Mandela and Java from La Esperanza is that they behave differently compared to Potosí Colombia. Specifically, the Max Rate of Rise (RoR) tends to be lower. Also, the first crack happens about 3 degrees earlier than what you'd expect with other naturals.
Here's what you need to do when that happens: If the first crack comes earlier by more than 3 degrees, you should increase the gas pressure and lower the charge temperature. These two adjustments complement each other well.
So, remember:
These tweaks help you manage the roast better and keep everything on track. After this, I recommend trying a profile with a slightly higher finish temperature by lowering the gas pressure and raising the charge temperature. Then, compare how the flavors develop in the cup. This will help you decide which profile to lock in for this bean.
Rum, berry, grape, red wine, grape jelly, rum, passion fruit, lime, pineapple, mint, clove, leather. The experience is complex, silky, juicy, and lingering, with a sparkling berry note that stands out.