Genesis

• Country: Colombia
• Region: Nariño, Tablón de Gómez
• Variety: Pink Bourbon
• Altitude: 1,800 m ~ 2,100 m (5,905 ft ~ 6,889 ft)
• Process: Washed & Natural EA Decaffeinated
• Crop Year: 2024
• Exporter: Coffee Libre
• Exporter’s supplied notes: Dried apple, tropical fruit, apricot, cranberry, caramel, sugarcane
• Green bean price: $14.60 per kg (retail)

Sensory Score & Experience

Primary Notes: Roasted sweet potato, pumpkin taffy, cranberry, tangerine, savory
Total Score: 86.0 / 100

Roast profile

• Roasting Machine: Easyster 4
• Batch Size: 1,016 g (2.24 lbs)
• Output Weight: 882 g (1.94 lbs)
• Weight Loss Rate: 13.2%

The roast was designed around the unique characteristics of decaffeinated beans, specifically focusing on three elements: the region (South America - Colombia), the decaffeination process, and the medium-light target drop temperature. I set the gas pressure to a medium-high level to accommodate the nature of decaffeinated beans, which tend to behave like washed coffees during roasting.

Decaffeination Process Characteristics

The decaffeination process alters the beans' structure regardless of the region or initial processing method. Recent decaffeination processes like Ethyl Acetate (EA) or Mountain Water Process (MWP, SWP) have become common, and both involve water interaction and re-drying, resulting in beans that roast similarly to washed coffees.

The most notable impact of this processing is a lowered first crack temperature and a steady decline in RoR (Rate of Rise). This is why the gas pressure level becomes crucial in the profile design. If the gas pressure is set too low, combined with the natural decline in RoR during the second half of the roast, it can slow down the process too much, leading to an over-extended roast with weakened flavors and body, causing a "baked" taste.

For this roast, I aimed for a medium-light roast point, which required setting the gas pressure at a medium-high level to ensure that the decaffeinated beans progressed smoothly without stalling during the later stages. The goal was to highlight the unique flavors of the coffee—roasted sweet potato, cranberry, and tangerine—while maintaining a clean, savory finish.

If I were to adjust this profile for future roasts, I would experiment with slightly higher gas pressure to maintain a more consistent RoR throughout the roast, potentially elevating the overall intensity and improving balance.

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