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by Robert Clayton on March 3, 2023
A lovely, gentle, delicate, floral cup. A good choice when you don't want a kick in the head. Perhaps after dinner. Does not bite even when cool. I like the natural process. Leaves very fruity green beans. Wide variation in size. Screened 13,14,15,16,17,18,19, 20 and roasted the 13-15; the 16; and the 20 separately to first crack plus a bit. Sieved the grind to 800-1400 micron. 10g/6 oz cup. Might sieve finer or brew stronger. Probably should not over-roast this type or make oily, smoky roasts. I back off to limit smoke. Much chaff, but natural process does that.
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by Todd on September 5, 2022
Cupping flavors: Very Solid body with Fruit very present. This bean has a lot of different fruit flavors present, and quite frankly they are hard to separate unless you let the coffee slowly roll down your tongue from the tip, to the base. The first impression was a confusing mix of several fruits in a coctail for this reason. Statistics: Roast level midway between City to City+, Moisture loss 14.09 percent, Development 19.2% Green Bean description:Fairly consistent in size, with a few more quakers than what would be normally seen in a Kenya or Ethiopia coffee. This is a low altitude bean, the first attempts to roast this bean were too aggressive, and not tolerated well by the beans. I really had to tweek my curves a bit (both length of temperature steps and actual temperature) to squeeze the best out of this bean. Previous roasts had a problem with run-away at the end, as well as second crack beginning as first crack was ending. Roasting challenges: Lower than expected ideal roasting temperature (similar to, but a bit more gentle than a typical lower-altitude Kona Roast).
Roaster Gene Cafe CBR101 2016 model. Roast description: (uniquely for Gene Cafe CBR 101 models). *Preheat the empty drum to 392 F (200 C) for 5 minutes. *Rapidly stop and remove the drum. Quickly fill with 8 ounces (227g) of green beans. Re-insert the drum, start the roast at 392 F (200 C), start kitchen timer. *At 4 minutes on the timer, raise the temperature to 450 F (232 C). *It is worth noting I normally have the first (dehydration) phase run 5 minutes, but I was wanting to progress from dehydration to roasting phase a bit quicker to preserve the fruity esters this bean has.* Continue at this temperature until the first pops of First crack PLUS 60 seconds. (Normally, this temperature change happens more quickly after first crack starts, but due to the lower roasting temperature, a longer period of higher heat was needed to ensure enough heat was in the beans to complete first crack quickly). *On this roast, first pops of crack began at 10 minutes 30 seconds, temperature was lowered at 11 minutes and 30 seconds (on the kitchen timer) to 440 F (227 C). *Continue to roast at 440 (227 C) until roast is complete. *The goal on this roast was midway between City and City+, this was reached 13 minutes 00 seconds into the roast.
Virtually all of the beans had light cracks at the tips. *The beans were dumped and force cooled. This was before Second crack began by a clear margin. Post Roast Notation: Sometimes I sample the raw beans after a roast, just to get a preview of where the roast ended up.
I don't make coffee with them until they have "rested". I did pop a bean in my mouth, and taste the flavor, as well as the bite-through of them to get a feel for how dense and brittle/firm the beans ended up. These beans definately have a lighter density. For espresso drinkers, this will mean your usual Grams of grounds may be excessive with this bean. For Gene CBR 101 users, the best results with this bean is a light roast, as given above. I attempted darker roasts with this bean (into second crack), and they were a bit too savory and tannic for my liking. Fruit flavors were very diminished by darker roasts. But, your milage may vary.
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by jhyounis777 on September 13, 2020
After my first roast, I’m very sad that this is currently out of stock. I hope they get more soon, because this coffee is phenomenal! I roasted it with a Whirley-Pop on an electric stove at approximately 2.75 out of 10 heat setting. Stoves will vary, however. Disclaimer, I don’t measure temp, I do get very consistent results with my method, which is to preheat the popper, I roast about 1/3 if a Lb at a time, and I gradually crank faster as the roast progresses, especially once first crack starts. It seems like that prevents scorching.
I roasted this at a light-medium, and it is so satisfying. It is my favorite reasonably priced Island coffee. ($6.75 for a pound!!) I definitely notice the fruity notes, but especially a chocolatey, kind of caramel-toffee taste. Once this is in stock, I’m getting 3 Lbs. Extremely highly recommended for people who adore Naturally processed coffees.
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