One of my roasts in particular really brought out some sweetness :) I agree about it suiting milk nicely.
I roasted some of the Peru from June Beanbay last week. Tried them after three days and wasnt that impressed, but from day 7-9 they have been great as an espresso with lovely rich choc notes, good body and a lingering aftertaste, it makes a lovely flat white cutting through the milk quite nicely.
I took the roast to first crack 12.30m 200C and just on first snaps of second crack at 219C and then quickly cooled--CS 9ish. :)
One of my roasts in particular really brought out some sweetness :) I agree about it suiting milk nicely.
Its a beauty alright.... 8-)
Can see why Andy rates this higher than the Villa Grace Estate, more complexity, very sweet, with balanced acidity and good body. Going to roast another batch tomorrow... ;D
i thought it was really nice with milk too. first roast was really light and left a bit of a watery taste but second roast, which was roasted a lot darker, left a lovely sweet, nutty and lingering taste. quite a buzz too! :D
I think i messed up the roast on this one. I got mountains of crema, but very little body - trying it anywhere from a day to a week after roasting. I got nice milk chocolate notes out of this one before but i cant remember how long after roasting that was. Im new on the roasting front - some beans seem great after just a day or two - others seem to come good later. I think i will do as Greenman did and leave my next batch of these for over a week.
just roasted some of this yesterday, very interested to see how it turns out. another roaster i know just did a batch of another peruvian coffee, interested to see how they match up, estate to non.
I roasted some of this for the first time today. The beans I bought back in May 09
Easy roasting bean. Finished at CS9 - 10. Sure smelled good at the end and looking forward to trying this one next week.
Profile below (small dip at 4.5 mins was me moving the temp probe, not a temp drop)
I roasted the Ceja De Selva last week to a full city.
Best cup was after 6th day
loved the sweat nutty/chocolatey taste, well balanced and good body
Im going to use this in a blend with some Brazilian and guatemalian this weekend..
Love it! :)
I was using the Peru in a blend with Eth Harar - very nice. i intend to try the gambella with the Peru soon
This one is my wifes favorite, I guess thats why I was able to get another bag while in a no more beans freeze out.
behmord 350g of this on the 1LB setting 5 days ago, before 5 days it was really unpleasant, bitter and acidic
tried it today (day 5) and got some nice warm chocolate flavours, full body and richness
this could become a favourite of mine I think, another couple of days thisll probably come up a real treat
Just had a 5 day old 5min 20 popper roast, pulled at the very moment the first been 2nd cracked.
Pulled for a correcto, it you are wondering why the tall glasses!
really love this one, so much so i got another 5kgs* at this months bean bay. Roast is super even, and it has gun shot pops at first crack.
Just ordered some of this and looking forward to trying it.Originally Posted by 637B617C60676A717C7A130 link=1246666530/10#10 date=1277903092
Originally Posted by 6456545942643B0 link=1246666530/14#14 date=1300408409
Its one of my favourite beans and they are in my top 5 list
my first roast was some of these on the 27th of this month and i sampled the first cup today 30th, i aint an expert by a long way but it tasted pretty good to me .
i will try another tomorrow , or maybe mid day today and again late this arvo see if it improves by the hour* :)
Taste is personal, but I think its missing the nutty flavour.
i like this coffee too , but one of my customers who always has doubles and i think was weaned from his mother straight onto coffee as a baby ( he chews on a few beans while i make his coffee on a morning ) anyway he rekons its a girly coffee .
each to their own .
I Behmored 400g dropped at start of second crack and got:
Vanilla and Lemon aroma, initial lemon and sour grapes on mid pallet followed by pear sweetness, finishing with cocoa and toasted chocolate nut brownie. A smooth medium bodied clean coffee.
I cupped this 70 (Espresso)
SweAt nutty flavours hay. HmmmmmmmmmOriginally Posted by 043C3D380B063B3631262027540 link=1246666530/7#7 date=1276760997
I was quite disappointed with earlier roasts, so I try roasting it with P2 and cool before 2nd Crack to get a lighter roast. I got the nutty taste which I like, so my earlier comment about it missing the nutty flavour is inaccurate. :P
My first ever roast was last tuesday 200gm in an I-Coffee. Tasted today 4 days post in a latte very sweet with a balanced flavour. Chocolate yes cant wait for it to develop more.
Im early in the roasting journey, but have certainly found this to be a great bean to roast. In a small flat white I found it to be very pleasant - smooth, sweet, and agree with above - some nuttiness. Roasted first crack at 10 min, just to second crack at 18 mins. Lacks a bit of complexity for me.
Have been adding about 1/3 Ethiopian Gambella Sundried roasted separately to try and introduce some complexity. Seems to be working pretty well.
This bean is one of my favourites as the base for my blends, and I also like it on its own as a long black.
Personally the flavours are very palatable, mild chocolate and hazelnut, but its the full body and nice acidity which lend itself to being a wonderful base bean. CS9 - 10
Best blends so far for me:
50% / 50% Peru / Tanzanian Uru
60% / 40% Peru / PNG Wahgi ~ in this the Wahgi shines through while the Peru compliments the Wahgi fruit with its chocolate, possibly my fav blend so far.
Both are left for 8 days before drinking.
I thought this was a bit girly at 6 days (I drink strong lattes), but much more impressed after 8-10 (maybe my grind wasnt spot on but 6 days, but I think it might just be the beans and my palate). Getting more chocolate now.Originally Posted by 14051818600 link=1246666530/18#18 date=1307655250
I tend to agree with you there BarryO. I found it lacking strength until late in the second week. Still nice however :)
i think i will let mine rest a few more more days, pretty bland after 6 days, pretty disappointed actually.
I found this one needs to go into CS9+. I tried it at CS6-7 by not concentrating and found it to be very acidic and boring. At CS9-10 I find the flavors quite subtle. Even after a few days it is drinkable if you can't wait.
This is my staple.
I buy this and something else every time I buy beans (well almost).
Roast to about 10-15 secs after start of 2nd crack.
Love this bean - especially in mixes. I'll definitely try blend recommendations if other people have some!
Tried my first Behmor roasts with the Peru Ceja de Selva about a week ago.
The first was on 1/2lb-P2-B with 235gms (201gms roasted). Took to first sign of second crack. After 2 mins into cooling opened door slightly at regular intervals through full cycle.
At 7 days looked to be about a CS7-8. I chickened out on the first roast before second crack proper. Tried it and found it to be lacking in body, light chocolate and not much Crema.
The second roast an hour later was on 1/2lb-P2-C with 235gms (198gms roasted). Added 30 secs extra at end of roast but stopped at 15-20 secs into second crack. After 2 mins into cooling cycle opened door slightly at regular intervals for full cooling cycle. At 7 days about a CS9 and signs of oil spotting. In the cup good body, heaps of chocolate and crema. Very nice. I can see why this is a CS favorite.
Might take it just a touch further next time but don't want to smoke out the new Behmor. Can't wait to try the PNG Wahgi AA in a couple of days. The journey begins.........
Last edited by CafeLotta; 20th September 2012 at 10:44 AM. Reason: corrections
I'm currently sampling a number of variations with this bean - but I agree with most here. Very subtle as a SO - smooth, sweet and 'subtlecoffee like' - but not a lot of standout interest IMHO. It is really struggling to get through the soy we use in a FW. Not bad as a ristretto.
But I can see how it could work well as a base to give some extra body - I might try this with the 4/3/2 Mocha Java suggestion (Peru/Eth/Indo). I love a Mocha Java on it's own - this might just add the body to the ristretto while maintaining the lovely caramel/chocolate of the others in a FW.
So, i have been testing my new Behmor with this bean.
Now my coffee vocab is closer to infancy than my 2 year old daughter. But here goes.
So far i have a the following roasts.
Stopped while in FC
This was not very good, very light roast with the espresso being sour.
Stopped Just out of FC
This one is better, but still a bit sour.
Stopped Just before SC Started - Still Have to test
Stopped 10s into SC
This has been the best one so far, sourness is gone, no grassy taste and a good tasting espresso.
Stopped 20s into SC
Well i have to say, this is probably burnt beyond anything.. The bean was really dark with oil covering it after i roasted it. This morning i had to give it a go. Really tastes bitter with an Ashy Aroma and taste. Not great at all, not even milk hides the bitterness.
All of the coffee was roasted using 1/4 P2. Depending on how far i wanted to take the beans, i would either use 75g or 90g of beans on the 1/4 setting.
So let see how this blend works out for me
If you're looking for body in an M/J, I'm using Uganda AA and Sulawesi Blue. Not roasted too dark and pulled a bit slower/longer than usual.
Got ristretto that fell like treacle and clung to the cup like thick crema usually would and tasted incredible.
As for the too-light roasts, try extending the shot far beyond what you normally would (say 40-60s). This has allowed me to salvage light roasts in the past.
Hi all. I've been an occasional lurker, and this is my first post.
Hubs and I liked this coffee from our starter pack, so we bought 2.5kg.
For my current batch I roasted half to the end (ish) of first crack and half for a few extra minutes. So perhaps a mix of CS8 & CS9?
On day 2 this was bright and acidic up front. Medium body with light cocoa and nut/caramel. Creamy slightly orange finish.
I roast in a popper (with a tomato tin extension to the popping chamber) and we drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket.
I'll definitely be buying more of this bean.
I have got this bean with every order I have placed as I have always liked it a lot, however, this last batch seems different to previous - not as loud cracks, more chaff, looks different when roasted and i have not enjoyed the flavor as much as before. Has anyone else noticed this?
A couple of workmates roast their Peru very dark, to my mind, it's cremated, but they swear by it.
I noticed big differences in the later batches of the PNG Wahgi AA too. I guess that no two batches will be exactly the same, if you find one you like, buy big quantities!!!
I rate this bean and it's a staple base for most of my blends. Absolutely love it. Today drinking a 250gm:150gm blend of the Peru with The Ethiopian Yirg. As my morning latte, you'd swear it had 1/2 tsp of sugar in it. It's only 4 day old too.... (bit behind in my roasting & struggling to keep up with my addiction). I always pull the roast at the very start of 2nd crack and it seems to work for me. As an aside, the more I roast the more I appreciate how challenging it must be for commercial roasters to maintain consistency of flavour in a labeled blend from one year to another.... with supply, harvests, climate, drying, transport etc.
Roasted this with the Behmor, 300 g in 1, P3, C and resulted in a really smooth cup in the rocket and mini mazzer E combo. Then tried 300 g in 1, P5, D which produced more depth of flavour and more chocolate flavour. Definitely a crowd pleaser and a bean staple at home!
Roasted up my 3rd batch of these around 5 days ago now.
Stopped in the middle of FC almost into SC.
I must admit, these are a bit bland. By this I mean they're too balanced.. Not on the cocoa side of things and not on the acidic side of things, Just dead smack in the middle. I threw around 200g of Ethiopian Yirgachefe through them to brighten things up.. Much better. But as a stand alone bean these need a bit of work for me..
Try roasting just into the first snaps of second crack, and see if this makes a difference - some of the Peru/Brazil/Columbia beans like a little more colour…
I love the Peru CDSE beans, roasted similarly to the way Matt does 'em but I stop on the cusp of 2nd-Crack.
Also, the rate-of-rise towards 1st-Crack significantly affects the presence (or not) of the beans' intrinsic complexity on the palate, so this aspect shouldn't be ignored. In my case, I average around 11.0C/Minute and allow this to drop back to about 9.0C/Minute from about 165C until the first few cracks are heard and then roll back to about 5.0C/Minute, hold this until the first signs of blue-ish smoke just before the onset of 2nd-Crack, then dump and cool...
Bag them up and leave for 5-7 days before opening and Bob's your uncle...
Now that's one detailed explanation Thank you Dimal!
I really need to install one of the Temp probe things into my Behmor! I might do this next week.
Do you roast on a behmor Dimal?
I used to neo'...
Difficulty managing the drum (had a few small strokes over the years) meant that I had to go back to using my Corretto, with assistance from my lovely lady. With the new Behmors or an updated one, just about anything is possible with respect to profiles, so I imagine that you will be able to focus right in on the perfect roast profile for you with any bean that comes along.
Lots of help available from various Behmor threads in the Roaster section too...
ordered some of these today, along with some Ethiopian Gambella.
look forward to roasting and tasting.
took them to just the start of sc hit cool and opened the door.
Not a fan of the peru ceja de selva though, a tad too acidic for my tastes, tried a few different roasting profiles and from light to dark but still couldnt enjoy it.
the gambella will definitely be a regular order for me from now on though