Like with most of fermented coffees, we advise caution particularly around first crack and later on. If too much energy is applied, the roast might come out of control, accelerate significantly, making it tricky to hit your desired end temperature and color.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
LOCATION: Las Flores, Santa Barbara
ALTITUDE (MASL): 1600masl
VARIETIES: Bourbon20%, Catuai 50%, Parainema 15%, Pacas 15%
PROCCESING METHOD: Washed, Natural, Honey, Anaerobic
Javier and his brothers were introduced to the world of coffee farming at a tender age, where they played an integral role in
supporting their grandfather and father on the family farm.
They were the dependable pillars that enabled their father’s progress in the coffee industry and provided him with the means for a respectable livelihood.
Their initial foray into coffee farming was marked by adversity. Their farms were situated in remote areas, far removed from road access. To transport agricultural supplies and coffee, they relied on mules to navigate rugged paths, often spanning
distances exceeding 4 kilometers.