My suspicion after roasting a half dozen or so different Geishas is that they come in a wide range of densities, with the low density ones requiring gentler roasts. The Don Pachi, a DP froim a somewhat low lying farm needs to be treated with kid gloves; as did the Guatemalan one that SM sold last year. The various Esmeraldas, washed and very high grown, taste much more interesting when roasted with more heat and a wider ground to whole bean roast color difference.

So I'm thinking the general rules for roasting Centrals and Colombian coffees apply.

"gentler roasts"

I know it's a loaded question because even low altitude beans are processed differently so there is never one right answer.

Still, Jim, may I ask you to elaborate a little more on this term because I think it would be helpful to me and others who are trying to break free from a standard go to profile. Lower density to me is a clue to use less heat. Less heat across the board means a longer dry time and a longer ramp to first crack. This may not always be a good thing, I suppose.

When you say 'gentler', are you going easier on the power throughout the roast or being careful to pay attention to heat at some particular point/s? Do you do anything to compensate, like more fan or smaller batches perhaps in such cases?

Thanks in advance for the clarification. It would help me better understand the general concept of tailoring roasts to different beans- something I have thus far been sophomoric at.

I've found density(altitude) can vary with different Gesha too. Less energy is needed for the softer to keep them moving along as well as controlling the outside to inside desired ratio and avoiding scorching.

Italyhound wrote:"gentler roasts"

I meant at lowered drum and environmental temperatures. You can increase the ventilation, or reduce the load, to maintain the same timing.

A commercial air roaster will roast with air blowing in at around 450F to 475F. That's a gentle roast and does low grown coffees really well. An old style Burns drum will have its almost still air and drum at around 550F to 575F. This is a very hot roast that does well with high grown beans. Probat style roasters, including the Quest, are in between these extremes; and since you can vary both air and heat, you can get quite close to ether extreme.

another_jim wrote:...The Don Pachi, a DP froim a somewhat low lying farm needs to be treated with kid gloves; as did the Guatemalan one that SM sold last year.

I found this year's Don Pachi DP disappointing; last year's Guat from SM delightful.