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The roasting design for this coffee was based on three key elements: origin (Central America - Panama), processing method (Natural), and final temperature (light roast). With these considerations, the gas pressure was set to a medium level.
This coffee was roasted twice, each batch weighing 900g. The first roast yielded excellent cup quality, so I aimed to replicate the same settings for the second roast. However, due to several roasts conducted in between, I failed to accurately predict the retained heat (latent heat) in the drum. This miscalculation of preheat resulted in a lower Max RoR (Rate of Rise). To compensate, I increased the gas pressure and lowered the final temperature. The insufficient preheat had the effect of lowering the initial input temperature, so this approach was a reasonable adjustment.
Although the two profiles showed noticeable differences, both cups exhibited the same flavor components and overall structure. This coffee is relatively easy to roast, and on a finer level, the second roast turned out slightly more appealing. A lower final temperature brought out more delicate and refined flavors in this coffee.
In typical sample roasts, we use a batch size of 1kg. However, due to the limited availability of this coffee (2kg total), we adjusted the input weight to 900g. To adapt, I lowered the input temperature by 10°C and reduced the drum speed by 1rpm. Additionally, because the final temperature was set lower than usual, I did not reduce the gas pressure. If the final temperature had reached 216°C, I would have adjusted the gas pressure accordingly.
The quality of this coffee is truly exceptional, ranking as the best among the green beans I’ve reviewed this year. Finca Deborah, renowned for its innovative processing methods, has introduced a variety of meticulously controlled fermentation processes this year as well.
Among natural-processed coffees, CM (Carbonic Maceration) and NM (Natural Method) stand out as representative methods, each with distinct positioning. In my experience, CM tends to highlight fermentation characteristics more prominently than NM. However, both approaches differ greatly from the funky styles seen several years ago, reflecting the evolution of high-end natural processing techniques in Panama and other prestigious regions.
This coffee presented the most captivating “hibiscus” character I’ve ever experienced. If there is a defining nuance for this coffee, it is the hibiscus note. Additional flavors include bergamot herbs and jasmine floral tones, which shift over time as the coffee degasses. As degassing progresses, the floral notes give way to fruitier, pulpier nuances such as strawberry and peach. The fermentation profile is subtle, leaning towards the lactic fermentation stage rather than acetic acid. This imparts a yogurt-like flavor that enhances the overall appeal of the coffee.
The texture is incredibly smooth and silky, reminiscent of a creamy smoothie. The aroma and flavor evolve continuously from the first sip to the aftertaste, with complexity that intensifies depending on the cup’s temperature. The coffee has a remarkable lingering finish and excellent persistence. Every aspect of the coffee’s evaluation—from flavor to aftertaste—is outstanding, making it a truly extraordinary example of quality and craftsmanship.
