Im about to order some greens in the next upcoming days and wanted to see what everyone else is roasting. Lemme know what you have or what is giving you a hard time and I can try and pick it up or something similar and see if we can hone in on a profile. List where its from, processing and variety, the more info the better. Cheers!
I vote for Colombia Jairo Arcila and Kenya Yarra AB.
From SM I just received Ethiopia Yirga Cheffe Aricha - raised bed sun-dried natural process. Heirloom cultivars. Kenya Othaya Coop Peaberry raised bed sun-dried, Washed process, Bourbon cultivars. I have not roasted these yet and will post profile when I do.
@callistollc, I usually use the Marshal Etheo profile for dp Ethiopians and that shape for other dry processed beans of different varieties. It’s easiest to just adjust the last segment, by increasing the RoR if it’s underdeveloped and decreasing the last point if it chars before its fully developed.
I just missed out on that Kenyan Peaberry but will try to get it the next time SM has one listed.
@adrianangcw can you provide more information about those beans?
Like in this profile that works ok for larger DP beans in this case a Pacamara. In order to compensate for the size and different densities I tried to change the fan and heat to compensate for the different qualities inherent in that bean Variety.
‘Marshal etheo 126.96.36.199 95\75’
Colombia Jairo Arcila
Kenya yara AB
For the Pink Bourbon, I haven’t had much experience but since it is a high grown, honey I would try something this profile and see what it tastes like.
‘Brazil2 (v. 10 CR fanend72’
Thanks I will try this and post on the results.
Any advice for the Kenya yara Ab? Due to the size of beans being smaller, they tend to be too dark. I’m currently getting best result from IKAWA Ethiopia ayehu farm filter profile. ‘Ayehu Farm, Ethiopia Filter’ freshly roasted by @ikawahome, here’s the recipe
I don’t have anything for Kenyans yet, I think I’ve only roasted 1lb and I don’t remember it. It’s going to be in my order for sure. I was hoping more people were going to chime in with beans because my orders are around 20lbs to maximize on the shipping cost, I’ll give it a couple more days before I make the order.
When do you say going too dark, what does that mean to you? Color or roast degree, how’s it taste? Is the roasted bean very brittle or very strong?
Here’s my AB recipe. It has given me good results on all AB I have tried. Fruit forward if that is supported by the beans, fresh acidity. Rest minimum 1 week, 2 week is better - even longer is not out of the question.
‘KirigaAB TW6’ freshly roasted by @ikawahome, here’s the recipe
Color as well as roast degree. It taste baked I would say. I expect it to be fruity forward but it’s not. It is easy to crack the beans with some pressure so I would say it’s on the brittle side.