18 loads for todays orders
It has taken longer than we had anticipated – but it should be here tomorrow. I hope to have new profiles set by the end of next week.
This year I would like to offer Liga in a very light roast to complement the other great Organic coffees that we offer here at the Roasteria, but it is very tricky with this coffee.
We have new practices in place at origin and the number of farmers that supply our coffee has been narrowed down to the handful that consistently produce the highest quality. Am looking forward to cupping this years crop.
Last nights cupping (+36 hrs) showed toasted hazelnuts, a deep rich buttery body and dried orange peel notes
I am working on the finish temp today. It is very nice at the edge of City/Vienna but I want to go a little further into early Vienna Roast to highlight the soft caramel tones and take down the acidity a bit. I’m using a fairly low charge temp and let it ride for 3:00 and then increase the heat. This will get me to First Crack at 8:30. From that point on, heat increase/decrease is a matter of what I am looking to accomplish with the sample.
I need to bring out more soft and sweet notes in this coffee. I’ll roast 3 samples with various end temps just into second crack. I don’t want to go past this point with this coffee. It has a great acidity that translates into really nice dark chocolate notes at this roast level.
We are excited to be moving this partnership with our friend Emily and the Dominican coffee farmers forward. These guys grow great Organic coffee that for too long has been overlooked. This relationship is helping to make deep and lasting positive change in the lives of the farm families. We are proud to be an integral part of this effort and a catalyst for this change.