Colombia Trujillo Buenos Aires Fully Washed - Crown Jewel

#1: Post by **Chert** » May 20th, 2017, 9:04 pm

Here's my first graph/roast

I recently had the pleasure of tasting through a boxed set of Gesha, Pink Bourbon and Wush Wush from Common Man Coffee. The roast was successful and light, something I have only done by fluke. And so, with these spendy beans made available thanks to Coffeemicheal, I chose to develop closer to what usually works for my skill. From here I hope to move toward less development, but first to taste in a few days.

#2: Post by **coffeemmichael** » May 21st, 2017, 4:33 pm

I'm having difficulty with this bean. Can't post graphs right now, about to leave the house. Not to compare apples to oranges, but when I roasted some of the natural sudan rume from another one of Granja La Esperanza's farms, no matter what I did the coffee came out singing. Whereas the eight roasts I've done so far on this have had a fine line between full roast flavor and seemingly under-developed body and sweetness. I agree with the notes from the crown jewel analysis, the best roasts I've had have had a very strong "red" flavor. I'm not sensing any florals in my roast, but I do have some beans tucked away for tasting further from roast. Will get to graphs later

May 25th, 2017, 11:04 am

Of the May 20 roast, day 5 post roast, the taste in espresso extraction and V60 are showing shabby clothes. That is an improvement: the emperor is no longer unclad as during the first days' post roast taste tests, when I was getting acidic blah. Now, I'm getting citrus and bergamot and chocolate reminding me of some Yirgacheffe I've roasted to this development. At this point, too acidic as espresso, better in V60.

June 2nd, 2017, 10:14 am

Here's the next roast: results in the cup thus far are more flavor, orange pekoe, some bergamot/citrus.

#5: Post by **rbk** » June 2nd, 2017, 12:02 pm

This coffee surprised me a bit, thus far I've roasted it twice:

basic idea was to try and go super-light. FC+10F. Got a lot of acidity (green apple-ish?) and some subtle floral, but was quite disappointed with the low intensity of the flavors, so... more development:

Not a particularly "nice" looking profile, but FC+20F was the general goal. Florals much more prominent, subtle fruit-like acidity, most importantly there was a big sugary sweetness that rounds out the cup. Very pleasant.

#6: Post by **coffeemmichael** » June 4th, 2017, 2:23 pm

Hey guys. Coffee is tasting great now. Super sweet, slightly viscous body like honey cut with water, stunning florals and papaya.

#7: Post by **Boldjava** » June 4th, 2017, 2:31 pm

Nice notes.

DB

June 5th, 2017, 7:50 pm

coffeemmichael wrote:Hey guys. Coffee is tasting great now. Super sweet, slightly viscous body like honey cut with water, stunning florals and papaya. <img>

rbk wrote:This coffee surprised me a bit, thus far I've roasted it twice:

<image>

Not a particularly "nice" looking profile, but FC+20F was the general goal. Florals much more prominent, subtle fruit-like acidity, most importantly there was a big sugary sweetness that rounds out the cup. Very pleasant.

Wow. 13% development, dropping last snips of 1st crack. My 20% dev is opening up nicely, but it is a coffee that needs its rest.

Is that generally true of gesha varietal?

#9: Post by **coffeemmichael** » June 6th, 2017, 2:29 pm

I'm only roasting 100g on a quest, my DTR's are usually around there. Pushing it towards 20% with this batch size ends up in roastiness, which i'm trying to avoid with this coffee. I have had larger 125g batches with 17-22% DTR's escape the flavor of roast, but I can't let the coffee develop post-first crack that far with 100g