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This roast was designed with three main factors in mind: the origin (Africa - Ethiopia), the natural processing method, and a medium-light target drop temperature. The gas pressure was set at a low level to manage the distinct characteristics of Ethiopian naturals.
The key difference between natural and fully washed coffees, such as those from Kenya, is the first crack temperature. Fully washed coffees tend to crack at lower temperatures and see a sharp drop in BT RoR (Bean Temperature Rate of Rise) after the crack. In contrast, Ethiopian naturals crack at higher temperatures, with a high BT RoR just before the crack. This is likely due to how moisture is released during roasting. Natural-processed beans tend to dry out faster and expand earlier in the roast, leading to a lower BT RoR at the beginning but a higher RoR later on. This dynamic makes managing gas pressure critical, and for naturals, a lower gas pressure is often needed to control the high RoR post-crack.
In this batch, the roast profile was aimed at maximizing complexity. However, the flavor profile leaned more towards cacao nibs, suggesting that the current drop temperature might be slightly too high for the juicier characteristics to fully develop. For future batches, I plan to lower the drop temperature by 1-2°C (1.8-3.6°F) to highlight more of the fruity, juicy notes. This adjustment will involve slightly increasing the gas pressure and lowering the charge temperature to maintain balance throughout the roast.
This approach should better express the unique qualities of the Super Natural process, while maintaining the complexity that made this roast stand out.