Some of you may know, that I had 300g of this gem in unroasted, waiting for me to find some confidence and roast it.
Well … I have got this idea. If you want I can take you on this journey with me, letting you look over my shoulder as much as I will be able to allow.
I have never roasted Gesha, though drinked many, so it will be a completely new for me.
Also a part of the fun could be that we could share and use the collective knowledge, to raise the chance of success.
My plan is to do a first batch tomorrow, now contemplating the first type of profile to choose. I envision a gradual, rather longer profile with just a slight hump in the beginning (not too spiky) and flattened or declining at the end.
If you have thoughs or suggestions (or even experience in gesha roasting) please share it with me.
Wellcome aboard to my Gesha trip:smiley: