I was able to do some fun things with this coffee when it came to the roasting side of things. I am experimenting with older specialty coffee approaches to roasting dark roasts. The primary system was to extend the roast and development time to increase savory characteristics and reduce acidity. Additionally, the final temperature was taken to the beginning of the second crack, which will increase chocolate notes and bitterness and add some smokey characteristics to this delightful dollop.

You’ll notice that this is a much longer roasting style than most people in modern specialty coffee are accustomed to seeing. Additionally, the gas controls are not quite like what is generally prescribed, nor is the rate of rise constantly descending. These things are intentional and designed to take this coffee’s flavor in a different direction.

The weight loss percentage was 17.1%

The whole Bean Color was 50.5, and the Ground Color was 63.5