Hi. Im wondering about the drying stage and differences between different origins. When I roast a Brazil Natural, the beans go pale after about 4-5 minutes, the same for my Harrar. But when I roast Guatemala SHB and Kenyas, the pale stage seems to appear later, and goes pale just befor the yellow stage. My question is: should the SHB and kenyas also go pale after 4-5 minutes too? Should this be the same development as for Brazils and other softer beans. I having a worry that I dont dry my SHB enough, since the pale stage seems to appear late, just before yellow stage. Early yellow/yellow stage appear in about 6-7 minutes and between 150-160 Celsius. Maybe I should apply more heat and aim for earlier pale-stage. I see on the sweetmarias homepage, they say that the beans go pale in about 4 minutes at 270 Farenheit - this is roasted on a Probat roaster. I roast on a Diedrich Hr-1 roaster.

Regards,
Gismar.

The (wet-processed) Kenyas for sure should dry very differently than natural processed coffees. The difference, though, is less in the origin and more in the moisture content, processing, and altitude (bean density, which refers to the number of cells/mm). A dry-process, 9-10% moisture content, low-altitude Brazil will roast more similarly to a DP Ethiopia, esp. one of a lower elevation than to a high grown, 11-12%, wet processed Brazil.

I don't expect we should make (or try to make) the stages the same between coffees. Roast each to taste (roast and cup, roast and cup, roast and cup). I would enjoy hearing more of what everyone thinks, though.