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This roast profile for the Guatemalan Geisha from El Injerto was designed by considering three main factors: the origin (Central America - Guatemala), the fully washed processing method, and a medium-light drop temperature. A high gas pressure was used to ensure smooth development throughout the roast.
Though this is a premium Geisha, the roast profile is not fundamentally different from other fully washed Guatemalan coffees. The price of the green beans does not necessarily affect how the roast is executed. The profile setup was similar to how I would approach a more standard washed Guatemalan coffee.
The fully washed process often leads to a sharp decline in BT ROR (Bean Temperature Rate of Rise) after the first crack, with the crack itself starting at a lower temperature compared to other washed coffees. This behavior makes gas pressure management particularly important. If the BT ROR drops too steeply, the roast can slow down unnecessarily, leading to a decline in flavor intensity and the introduction of rough, dry characteristics. This often results in a flat flavor profile, where the coffee's character is muted, and brown sugar dominates the flavor. To prevent this, gas pressure is increased to keep the BT ROR higher in the later stages, ensuring a steady rise in temperature and avoiding unnecessary stalling of the roast.
This approach is especially important for fully washed coffees like this one, as well as other similar washed coffees from Kenya, Tanzania, Rwanda, Nicaragua, Peru, and Honduras. By maintaining higher gas pressure, the roast can highlight the bright acidity, delicate aromas, and clean finish that are characteristic of high-quality fully washed coffees.
In summary, while this is a high-end Geisha coffee, the roasting process was not dramatically different from other washed coffees. The roast proceeded smoothly, delivering a well-developed and balanced cup.
