I’m new to Ikawa and was looking for some advice with the following coffee.
Washing Station - Uddo Hadamma Kebele, Shakisso Woreda, Guji, Ethiopia
Varietal - Gibirinna & Serto (74110 & 74112)
Process - Natural
Altitude - 2000 - 2100 masl
Some advice given from the distributor
“While you don’t want to dry out the coffee too quickly in the beginning stages, it’s a good idea to make sure there’s a little extra energy at least when you’re going into FC. Give the roast a boost right before getting into the FC and aim for a nice rolling vigorous crack . Once there’s a nice rolling crack you’ll want to pull back on that energy in order to make sure you don’t get too short of a crack. You’re looking for a good minute or more.”
The flavour profile is listed as
Blueberry, lemon, milk chocolate, orange marmalade, structured and long lasting acidity with buttery mouthfeel
I would like to try and emphasise the blueberry if anyone has any tips on where to start in terms of roast profile?
Thanks fin advance.