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For this Indonesian coffee from West Java, the roast profile was designed considering three main factors: the origin (Indonesia), the natural processing method, and a light target drop temperature. I set the gas pressure to a medium level to balance these aspects. However, if I have another chance to roast this coffee, I would make a few adjustments.
The first crack started at a higher temperature than anticipated. I initially planned for the first crack to start around 205°C, but it actually began at 212°C. This unexpected higher temperature meant that there wasn’t enough time to raise the temperature gradually to the desired drop point. For beans like this, where the first crack occurs at a higher temperature, I would adjust by increasing the charge temperature. This also implies raising the drop temperature accordingly.
Despite the unexpected roast, the tasting quality and clarity of the coffee’s character were quite pronounced. Given this, I would keep the gas pressure and damper settings relatively unchanged, as they seem to work well. However, I would increase the charge temperature by about 20 degrees to ensure a more controlled roast that reaches the desired temperature more cleanly, which should enhance the overall cup quality.
During cupping, the aroma presented notes of grape, blackberry, rum, winey, and spices. As you start tasting, especially at higher temperatures, flavors such as red grape, dried apple, dried fig, raspberry, passion fruit, and herbs become evident. The acidity is high and continues to rise, with a medium body and a syrupy mouthfeel. As the coffee cools, additional notes of green grape, green apple, pepper, dark chocolate, muscovado sugar, and dates emerge, adding complexity to the cup.
