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The roast profile for this Ethiopian coffee was designed by considering three key elements: the origin (Africa - Ethiopia), the natural processing method, and a medium-light target drop temperature. The gas pressure was set to a low level to allow for gradual development.
Ethiopian naturals like this one behave quite differently compared to fully washed coffees from regions like Kenya. In fully washed coffees, the first crack often begins at a lower temperature, followed by a sharp drop in BT ROR (Bean Temperature Rate of Rise). In contrast, Ethiopian naturals tend to crack at higher temperatures, with a higher BT ROR before the crack. This difference in behavior is key when determining the gas pressure.
Even though this coffee went through anaerobic fermentation, the roasting process aligns more closely with natural processing methods, as anaerobic conditions don't significantly alter the roast dynamics once fermentation is complete. The higher first crack temperature and increased ROR before the crack mean that a lower gas pressure setting is ideal for maintaining a smooth roast progression.
If I were to roast another batch, I would aim for a lighter drop temperature to emphasize the juiciness of this coffee. While the complexity of flavors wasn't as pronounced as some other anaerobic naturals at this price point, the cup improved significantly with aging, which suggests that finding the right balance for juiciness is key. For the next roast, I would aim for a drop temperature of 215°C (419°F) by slightly increasing the gas pressure and lowering the charge temperature. The new settings would be a charge temperature of 220°C (428°F), a gas pressure of 21 mmAq, and maintaining the same exhaust and drum speed settings.
By adjusting the roast in this way, I expect to enhance the juicy character and bring out the best qualities of this Ethiopian natural.