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?
In this roast, the coffee displayed classic Gesha characteristics, showcasing floral, stone fruit, and citrus notes, with a clean and smooth sweetness. However, it leaned towards a lighter natural tone, lacking a distinct intensity or complexity. This suggests potential for further development in the profile to bring out more of its inherent qualities.
For this batch, I approached the roast based on its origin (Central America - Costa Rica) and natural processing style, setting a medium gas pressure and aiming for a light roast profile. The roast was completed with a drop temperature target around 216-218°C (421-424°F) to explore optimal flavor development.
Future batches will experiment with varied drop temperatures, specifically targeting 216°C, 217°C, and 218°C. The goal is to find the ideal point that emphasizes flavor complexity, which felt somewhat subdued in this batch. Although this Gesha falls on the more affordable end of the spectrum, it has promising clarity in floral, stone fruit, and citrus notes. I’ll run multiple batches to test if one of these targeted points reveals a profile with heightened vibrancy and depth. With sufficient green stock available, further testing will allow us to hone in on the most expressive roasting profile for this lot.
