I’ve got my hands on a very interesting thing: coffee from the Skybury plantation in the Atherton Tablelands, Australia.
I’d like to do the expense justice, and make sure I bring out the best qualities in this bean as an espresso, but I’m unsure how to configure my roasting profile.
Despite being pure arabica beans, they are grown at very low altitude (just 540 - 600m), fully washed, and have very low acidity (according to the importer). They recommend a City+ roast.
Has anyone had experience with these beans, or can someone recommend or share a “safe” roasting profile to get started?