Post By solace
Post By divins
Roasting Profile for Piedras De Afiliar (Columbian Origin)
I have been gifted some Piedras De Afiliar Beans, these are columbian in origian and are described as:
honey 🍯 processed and is one of the most unique examples you will ever taste. Itís fantastically sweet and fruity.
Great for filter or light espresso.
The cup notes describe it as:
Malt and berries on the nose. Flavours come in waves of chocolate, spices, cranberry and tropical flowers.
My question is, as I am relatively new to home roastiing, what would your recommendation be as far as a roasting 'profile' ( this might be the wrong terminology) I am presuming it would be pulled at City Roast or slight before, however I would welcome your collective wisdom and suggestions as to how you would roast this coffee.
thank you everyone.
Here is some fairly generic advice for honey process grown at midrange altitude:
Try to achieve dry end (the phase where the beans turn yellow) between 4:15 and 5:00, don’t go crazy on the heat from here to First Crack.
I would try and finish the roast in 12:30 to 13:00, aiming for First Crack at somewhere around 9:45 to 10:15. Definitely a medium roast is going to favour the processing method.
Like I said, generic advice. Should at least get you in the ballpark of something decent
thats great advice, thank you Solace, it at least gives me a guide as to the type of roast profile I should be aiming for, now to try it out and enjoy the results in the cup. The cupping description sounds great, so it will be interesting to see what it tastes like once ready for drinking