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This roast was designed with three key factors in mind: the origin (Central America - Guatemala), the washed processing method, and a medium-light target drop temperature. Given the Pacamara variety's large screen size, the charge temperature was increased by 10°C (18°F), and the gas pressure was raised by 1 mmAq to ensure proper development throughout the roast.
The Pacamara variety, like Maragogipe and other large-bean coffees, often requires higher charge temperatures and gas pressure. However, despite my initial expectation that this Pacamara would behave like a typical fully washed coffee, I found that the first crack occurred at a higher temperature, and the expected sharp RoR drop post-crack did not materialize. As a result, I plan to make some adjustments in future roasts.
For the next batch, I intend to lower the gas pressure to 44 mmAq (5 mmAq lower than the current profile) and keep the charge temperature elevated. These adjustments should smooth out the roast progression, helping to maintain the cup’s complexity while allowing the flavors to be even more refined.
Pacamara’s unique trait, across both natural and washed processes, seems to be a pronounced umami and savory character. This characteristic, combined with the fruity and spicy complexity, has consistently appeared in the flavor profiles of the Pacamara lots I’ve roasted.
By further refining the roast process, I anticipate an even more balanced and complete cup, with more emphasis on the fruity brightness and less on the heavy savory notes, enhancing the overall cup experience.