• Country: El Salvador
• Region: Apaneca
• Variety: Red Bourbon
• Altitude: 1,450 masl (4,757 ft)
• Process: Natural
• Crop Year: 2023
• Exporter: Momos Coffee
• Exporter’s supplied notes: Pink grapefruit, red berry, cascara, milk caramel, cashew, maple syrup
• Green bean price: $16.50 per kg (retail)

Sensory Score & Experience

• Fragrance/Aroma: 8.25
• Flavor: 8.5
• Aftertaste: 8.25
• Acidity: 8.5 (Medium)
• Body: 8.5 (Medium)
• Uniformity: 8.75
• Balance: 8.5
• Clean Cup: 8.5
• Sweetness: 8.5
• Overall: 8.25
• Total Score: 84.5 / 100

During cupping, the aroma revealed notes of grape, winey berry, apple, and chocolate. At higher temperatures, flavors such as raspberry, green apple, and green grape emerged with winey characteristics. The acidity was medium, and the body was medium as well. As the coffee cooled, additional notes of orange, caramel, brown sugar, and nuts became more pronounced.

Roast profile

• Roasting Machine: Easyster 1.8
• Batch Size: 995 g (2.19 lbs)
• Output Weight: 855 g (1.88 lbs)
• Weight Loss Rate: 14.1%

The initial roast was designed using the reference profile for Central American natural coffees. However, the BT RoR (Bean Temperature Rate of Rise) was higher than expected, leading to a shorter roast duration. For the next batch, I plan to make the following adjustments:

1. Lower the charge temperature by about 10°C (18°F).  
2. Reduce the maximum gas pressure slightly by around 0.03 kPa.  
3. Decrease the drop temperature by around 2°C (3.6°F).

These adjustments should help eliminate any baked or dry elements, resulting in a clearer cup with enhanced flavor complexity.

The roast profile was designed considering the origin (El Salvador), the natural processing method, and a medium-light drop temperature. The gas pressure was set at a medium level to balance development and flavor clarity.Genesis