First roast with a Sumatran coffee I’ve had for a while - I used the Brazilian profile.
While I was patiently (cough, cough!)waiting for the Ikawa, I took my first steps into coffee roasting using a heat gun and metal bowl which was educational in many ways. I was amazed to find that I could mostly get decent results in the cup. However, comparing the results of the same coffee with the Ikawa roast is like chalk and cheese.
This is a semi washed Catimor, Timor hybrid (1300-1400)m. The roasting notes are to take it dark for spice and chocolate, medium for sweet citrus acidity.
The Brazilian profile has brought out sweetness, orange type acidity , clove, nutmeg and sweet tobacco. Very nice brewed. Incredibly refined compared to the heat gun.
It would be interesting to hear of how others would go about roasting this type of coffee.