This is my first post and first time roasting with my new IKAWA Home roaster.
I have some favourite beans I used to buy roasted from a local farmer and was wondering if I can get some guidance in terms of what type of profiles to use. I would be roasting them for espresso.
Here are the green beans and a bit of detail on each type:
1-El Salvador SHG Santa Ana is a collection of coffee from a multitude of coffee producers in the region of Santa Ana in Apaneca, Lamatepeq. The coffees that are grown in these areas at altitudes from 3600 to 4100 feet and create the Santa Ana brand, are mostly bourbon and pacas. The coffee is then milled, using the honey process, at Cafe Tuxpal owned and managed by Federico Pacas. The mill provides consistency with quality and care in their processing from the farm level all the way to the mill.
2-Nicaragua Yellow Honey Grown in the mountains along the northern border of Honduras, in the community of Comarca Bayuncun, department of Nueva Segovia at altitudes from 4300 to 5000 feet on the Finca Santa Maria de Lourdes (craggy slope).This Catuai varietal is honey processed and harvested January through April.
3-Papa New Guinea CHUAVE KETO TAPASI
Keto Tapasi Progress Association was founded in 2008 as an association of smallholder coffee growers from 18 communities and villages in the Eastern Highlands of Papua New Guinea, in the Chuave District. The organization has around 375 members, who cooperate and collaborate despite the vast differences in both culture and language between their heritage groups. The organization has been Fair Trade–certified since 2011 and certified organic since 2014, and has used the premiums it receives to invest in depulpers as well as warehouse space and transportation.
Smallholders typically own anywhere from a couple to a couple-hundred coffee trees, and sustenance farming on these more “garden-like” plots is common; the cally them coffee “gardens,” in fact, rather than farms, and the farms themselves have no names and carry no formal demarcation to indicate where one neighbor’s land ends and the other’s begins. Generally, the farmer members will depulp and ferment their coffee on their own farms; it is bought and sorted in parchment at the central mill in Goroka for drying, in deliveries from 25–65 kilograms.
Once the coffee is picked and depulped, the farmers will ferment it dry for one to three days before washing it and laying it to dry on blue tarpaulins for three to four days.
4-ETHIOPIA YIRGACHEFFE IDIDO NATURAL
The Ethiopia Yirgacheffe Idido is sourced from family-owned farms, at altitudes from 6700 to 7200 feet, located around the Idido coffee mill located in the Gedeo Zone of Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area. The Idido mill is located in a beautiful valley in the town of Idido near the town of Yirgacheffe. Small coffee farmers deliver ripe cherries to the Idido mill where the cherries are sorted. The cherries are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Thank you for your help.