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: Mercedes, Ocotepeque
ALTITUDE (MASL): 1330-1410masl
VARIETIES: Caturra, Parainema, Obata, IHCafé 90, and Pacas
PROCCESING METHOD: Washed, Natural, Honey
Carlos’ maternal grandparents were the pioneers in their family when it came to cultivating coffee plants.
During their time, the laborious task of individually watering each
plant was a necessity due to the absence of shade.
However, his own farm, nestled within a pine forest, presented a stark
contrast. The protective canopy of the trees ensured a slower and more consistent ripening process, a concept that would have seemed unconventional to his grandparents, who believed coffee couldn’t thrive beneath larger trees.