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I experienced aromas of citrus, tropical fruits, winey notes, berries, and cacao.
At the initial high temperature, flavors such as red wine, red grapes, oak, chocolate, whiskey, and blackberry stood out. The acidity of this coffee is medium in intensity, with a medium-high body and a rough texture.
As the coffee cools, it reveals characters of pineapple, citrus, cacao nibs, dark chocolate, herbs, and black pepper, with a distinct funky profile becoming more prominent.
I design my roasting profiles by considering three key factors: origin, processing method, and roast level.
This coffee is a Rwandan coffee processed using the natural method. For this batch, I targeted a medium roast level rather than a light one.
To achieve this, I set the charge temperature to 230°C, with the gas power moderately low at around 38%, and airflow proportionally adjusted to about 35%. This is how I started the roast.
However, during the cupping session, a slight baked defect was noticeable. This occurred because the BT (bean temperature) rose unexpectedly quickly, leading me to finish the roast at a higher-than-expected temperature of 220°C.
For the next roast, I plan to reduce the gas power to below 35% and aim for a final temperature of around 217°C. I believe this adjustment will eliminate the rough flavors, create a smoother mouthfeel, and allow the coffee’s flavors to shine more clearly.
