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During cupping, the aroma revealed notes of citrus, tropical fruit, winey berry, and cacao. At higher temperatures, flavors like red wine, red grape, oak, chocolate, whiskey, and blackberry emerged. The acidity was medium, with a medium-heavy body and a rough texture. As the coffee cooled, flavors of pineapple, citrus, cacao nibs, dark chocolate, herbs, and black pepper appeared, adding complexity and a funky character.
The roast profile was designed by considering three key factors: the origin (Africa - Rwanda), the anaerobic natural processing method, and a medium target drop temperature. A high gas pressure was used to drive the roast, ensuring sufficient development.
If I were to roast additional batches, I would make some adjustments. The temperature increase was faster than expected, so I would reduce the gas pressure slightly and aim for a lower drop temperature. This should help smooth out the rough texture and clarify the flavors, leading to a cleaner, more refined cup. The reduction in baked elements is expected to improve the overall cup quality, including body and mouthfeel.
This roast profile aligns with typical approaches for African coffees, particularly natural processes, where a higher gas pressure is used to enhance brightness and flavor clarity.