March 4th, 2015
This time around we decided to roast two coffees in an attempt to showcase heavier body. We chose one coffee from Brazil which is a country known for producing coffees with outstanding body. I had also noticed our offerings from Java this year possess thicker body and chose the best example from our current green coffee list.
Java Sunda Kamojang City +
We tried a few different roast approaches for the Kamojang, ending the first two on the light side of City+. These light roasts preserved a malic acidity which I thought tasted a bit like cherries. We took the rest of the batches a bit further, almost up to Full City (426 F) developing more of its toffee sweetness, and a heavy body. What you are drinking at home is a melange blend of all of these batches. It came out really nice, and blending the different batches created a cup with depth, body, and a balanced bittersweetness.
This Brazil is a pulped natural coffee, helping to produce a thick and viscous body, especially reaching toward a Full City roast level. The Santa Lucia is an excellent example of this, and expresses a heavy flavor of baker's chocolate and roasted nut. We kept this in the roaster a bit longer than most of our coffees, extending the time before first crack to near 13 minutes, trying to build sweetness without bringing on ashy flavors that tend to occur in Brazils. The overall roast times were right around 16 minutes - without reaching anywhere near 2nd snaps - and resulted in a really nice Brazil cup.
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