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?
Roast progression design took into account three main factors: the origin (Africa - Ethiopia), the natural anaerobic processing method, and a medium-light target drop temperature. The gas pressure was set at a lower level (“light”) to accommodate the natural characteristics of the coffee and avoid overdeveloping during the final stages of the roast.
One key difference between Ethiopian naturals and fully washed coffees, such as those from Kenya, is the first crack temperature. Kenyan washed coffees tend to crack at lower temperatures, followed by a sharp decline in the 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 is likely due to the faster drying rate of natural coffees compared to washed coffees, as well as earlier expansion during the roast.
Given these dynamics, Ethiopian naturals often have a lower initial BT RoR, but the RoR increases as moisture is released in the latter half of the roast. This requires careful management of gas pressure to prevent overdevelopment post-crack. As a result, lower gas pressure is typically used during the latter stages of the roast to control the final development and ensure a clean, balanced cup.
In this case, the roast produced a well-balanced cup with prominent notes of blackberry, plum, cherry, and milk chocolate. If additional batches are roasted, it might be worth experimenting with a slightly lower drop temperature to further emphasize the fruitier, juicier aspects of the coffee while maintaining the complexity and depth provided by the anaerobic natural process.
‍