Aida Batlle Selection: Washed Kilimanjaro Discussion - Page 25

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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TomC (original poster)
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#241: Post by TomC (original poster) »

mathof wrote:
I've roasted these bans to Full City and used them to good effect in a flat white; but I've also enjoyed them greatly as espresso roasted very light (by Square Mile in London). I wonder what the rationale is for recommending roasting them relatively dark.

My guess? Because they can take on that level of roast without loosing every shred of terrroir detail. It's a coffee that offers flexibility without sacrificing quality. I'm sure you all know I love the coffees from this farm, but I do for very specific reasons. Where else are you going to find a Central this clean, sweet, bright and yet also well bodied? Heck, you can roast that anyway you want and it'll still turn out tasty. I'd actually challenge someone to provide an objectively "bad" roast of it. How hard would you have to work at being a bad steward of this coffee to put it in a negative light?

Good coffee is good coffee regardless of roast level.
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GC7
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#242: Post by GC7 »

Exactly what Tom wrote.

I've roasted this light (for me) and up to mid to 2/3 past 1C on the way to 2C. All are stellar but the darker ones have that body, deeper molasses sweetness and more developed fruit. Those roasts are over the top great.

For those highly sorted AA and AA+ Yemen coffees I observe similar preferences.

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Chert

#243: Post by Chert »

Can anyone share a roast profile specific to the Burundi process, or tips for your favorite roast of it? This is a bit off topic, and so if enough interest, could make separate Burundi process thread.
LMWDP #198

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TomC (original poster)
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#244: Post by TomC (original poster) » replying to Chert »


Hey Chert, sorry you didn't get a specific reply! I don't recall doing too much different between the two samples I had, but it's been a while!

I chatted with Aida Friday night and she said new samples were going to be on her site on Monday, so everyone should stay tuned for that. 1 pound sample bags :D
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TomC (original poster)
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#245: Post by TomC (original poster) »

All her various processing methods are live now on her site. I ordered a pound of each to start.
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Rickpatbrown

#246: Post by Rickpatbrown » replying to TomC »

Hot dog! Been waiting for this for a while! Super stoked.

olutheros

#247: Post by olutheros »

TomC wrote:All her various processing methods are live now on her site. I ordered a pound of each to start.
Thanks for the tip, in for a pound of each. Looking forward to trying the Eth/Kenya ones that weren't in facsimile (and to trying the burundi and cascara a few degrees darker than fax's roasts).

Adnakiel

#248: Post by Adnakiel »

Been waiting for ages but i wish there would be 5/10lb option instead of only 25lb. :oops:

Rickpatbrown

#249: Post by Rickpatbrown » replying to Adnakiel »

Just put 2lb in cart and increase quantity to 5

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Peppersass
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#250: Post by Peppersass »

Despite my freezer being chock full of greens, I ordered 1lb of each. Really looking forward to comparing the different processing methods and drinking Aida's wonderful coffee.