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This roast was designed with three key factors in mind: the origin (Central America - Honduras), the washed processing method, and a medium-light target drop temperature. For fully washed coffees, particularly those from Kenya or Honduras, a high gas pressure setting is used to mitigate the sharp RoR drop that typically occurs after the first crack.
The defining characteristic of fully washed coffees is the rapid decline in BT RoR (Bean Temperature Rate of Rise) after the first crack. The crack also tends to occur at a lower temperature compared to other washed coffees. This rapid decline can extend the roast unnecessarily, potentially flattening the cup's character and introducing dry, baked, or overly sugary notes without the balance of acidity or complexity.
In order to counter this, I used a higher gas pressure throughout the roast. By maintaining a higher BT RoR post-crack, the coffee progressed smoothly without losing brightness or clarity, and the roast finished without stalling or introducing undesired flavors. This approach allowed the final cup to highlight the bright acidity, floral notes, and clean finish that fully washed coffees are known for.
Kenyan and Honduran coffees are excellent candidates for this high-pressure approach due to their processing methods and flavor profiles. Other regions that benefit from this method include Tanzania, Rwanda, Nicaragua, and Peru.
If another batch is needed, slight modifications could be made. The charge temperature and gas pressure may be tweaked slightly to optimize the balance between sweetness and acidity while preventing any possible overdevelopment.
