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For this Ethiopian anaerobic honey coffee, the roast profile was designed considering the origin (Ethiopia), the processing method (a combination of fully washed and honey), and a medium-light target drop temperature. The heat input was relatively high to achieve a balanced profile.
If additional production is required, there are some adjustments worth considering. The gas pressure could be slightly increased (around 0.02-0.05 kPa), and the charge temperature could be lowered by about 10°C (18°F). This change should help prevent a sharp decline in BT ROR (Bean Temperature Rate of Rise) after the crack, which was observed in the current profile. This adjustment would allow for a smoother progression after the first crack.
This profile was designed with a focus on the three main elements: the origin (Ethiopia), the processing method (fully washed and honey), and a medium-light drop temperature. Higher heat was applied to emphasize the floral and tea-like qualities of the coffee.
During cupping, the aroma presented notes of bergamot, herbs, and orange. At higher temperatures, flavors like bergamot, black tea, apricot, and peach emerged. As the coffee cooled, citric, malic, and lactic acids became more prominent, with medium intensity. The body was medium to heavy, with a tea-like texture. Grapefruit, orange peel, crispy chamomile, and syrup-like characteristics continued to show throughout the cup, with a smooth and refined texture. The bergamot character was particularly pronounced and clear.