I roasted the lycello yesterday as well. 13.29 percent weight loss. I cupped it 12 hours post roast, and as of now the Esmeralada has it beat. Im hoping it develops more with some rest, but im pretty sure im going to go even lighter next time. I have a sample of the Perci as well, but haven't roasted it yet. I tasted the Koke/Aricha Natural they have from Old Soul, and that coffee has a lot of potential.

*oh and i roasted a batch from the second jar... still awful Even with a lighting fast roast of 7:45 seconds to 401 degrees the weight loss was still 14.82 % and it tastes under roasted. FRICK!!!! I honestly wouldn't mind to much that this happened, if I just knew why! I have a couple pounds of Esmeralda and 5 plus pounds of some other nice coffees, and Im going to be really bummed if something like this happens to them...

The only other coffee I have in a jar right now is the Worka, im going to roast some of that soon and see if the jars have something to do with it.

farmroast wrote:Consider getting a Foodsaver vacuum with the wide mouth canning jar attachment. The gesha I submitted in last years H-B roasting comp. that Tom judged was 3yrs old and he was surprised he could find no sign of age. It's no 100% guarantee as a method yet but does seem to do pretty well. I fill the jars as full as I can before vacuum and store them in something to keep out light and as stable as possible spot without extremes.

+1 I have used Foodsaver vacuum sealer with regular mason jars for years, and keep my greens in the basement. I try to roast greens before they hit the 18 month mark. For longer term storage, I put the vacuum sealed jars into the freezer.

Just an update, the Ethiopia worka that I also had in jars roasted fine(actually super tasty). So it wasn't the jar that effed up this coffee, it wasn't something else. Or maybe its just old now? I'm going to keep trying new profiles on what's left of the coffee, but I don't have any big expectations.

Sipping on a cup from a pot crafted with the last of my Lycello round one roast. It ages well. The taste improves after a week (thanks Bold Java for this tip) and gains in complexity and underlying sweetness.

Lately I have been roasting with the Behmor (great wintertime garage roaster, btw) using 1/4 lb beans, 1/2 lb heat setting, P2 and the button that gives a 14 minute start time (C maybe?). I like what is coming out of the roaster a lot using this method.

I roasted two quarter pound batches of Panama Geisha tonight using the 1/2 lb, P2 setting wit the Behmor. Stretching the time after 1st crack finishes and cooling manually has been rewarding with other beans so far. I hope it makes these beans sing as well.

Since using a Variac along with my Behmor the ability to control the roast has improved - here is some Panama Geisha from Compass Coffee's distribution on the Green Coffee Buying Club roasted 10 minutes to 1st and 2 minutes longer for development: