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The roast profile was developed using the coffee’s origin (Costa Rica), processing method (Natural), and target end temperature (Light), with a medium gas pressure setting. Given the coffee’s muted flavor intensity, adjustments were considered:
1. Slight Increase in Final Temperature:
Maintaining the current profile, a small increase in the end temperature by 2-3°C could enhance flavor development and expression.
2. Higher Gas Pressure Adjustment:
By setting the target end temperature at 216°C, a higher gas pressure (25 mmAq) with an increased fan speed and reduced starting temperature (200°C) could offer a more robust profile.
Reflection & Consideration for Washed Profile Testing
Given the coffee’s performance and faint natural fermentation notes, it’s possible that the anaerobic natural processing may involve a final washing step. Such cases suggest a washed profile might align better with this coffee. This situation mirrors previous experiences where coffees labeled as “Anaerobic Natural” benefitted from washed roast profiles to express full character and weight.
In conclusion, this Volcan Azul Geisha offers a valuable chance to experiment and potentially uncover hidden profiles by testing both natural and washed roasting approaches. This comprehensive exploration may reveal a more nuanced profile and bring out the delicate complexities this coffee promises.
This batch initially exhibited under-developed tones, revealing limited character and grainy notes that masked any distinct flavors. After a day, faint floral, orange, and dried fruit notes began to emerge, though the character remained subdued. The center-cut was intact, suggesting possible ambiguity in the processing steps, potentially hinting at a washed finish.
