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Ethiopia Yirgacheffe Gedeb Washed
JackH
I finally tried the Ethiopia Gedeb washed. Small bean size and I think I took the roast a bit too dark. I can taste a apple? wine like flavor and aftertaste. Seems like a weaker Kenya to me. Next batch, I will shorten after 1C and see.

My next coffee I bought is a Panama Camiseta Estate. Good reviews. I have never tried coffee from Panama. We'll see.
---Jack

KKTO Roaster.
 
BenKeith
Mine must have turned out fairly close. My wife does not like coffee with a fruity flavor. This afternoon I was making me a cup of that I roasted yesterday and she asked me to make her one also. So, I did a carafe in her Keurig, with 25 grams and the 3-5 cup setting. She later told me she didn't like that coffee, it had a real sweet fruity taste to it. I told here that's what I bought it for. She told me not to make her any more.
 
walt_in_hawaii
any sourness? tart? what temp did you dump at?
 
BenKeith
No, even the pound of their roast I bought has no sour, or bitter notes.

I don't dump mine in at a temp, well I do, but it's below 100F. As I've mentioned before, I use RoastLogger. I dump my beans in the roast chamber and start it, it's preset to 100% fan and 30% heat. When the bean temps gets to about 98F, I hit the LOAD BEANS, this actually starts the roast cycle and the PID is set to take control of the roast at 100F. So, once the PID takes over, it's all by the numbers, I just stop it when I'm ready. The PID would do that also, but only where I have it programmed. Due to small variations in that because of humidity etc, I may not want to stop at the same exact point every time. Sometimes FC my start at 390F or sooner and another time it may not start until 395F. Difference in FC Start times usually affect EOR times and the PID has no way of knowing that, it just knows it's at the time/temp, so I do the stopping.

Now, if you are talking about what temp did I stop the roast, I usually judge that by FC when I can hear it, and I could on these. When I've gone a few seconds and haven't heard any more snaps, I stop the roast. As for temps, doubt my temps would help much in another roaster.
Edited by BenKeith on 01/26/2017 4:21 PM
 
walt_in_hawaii
JackH
9

Posted on 01/26/2017 18:11

I finally tried the Ethiopia Gedeb washed. Small bean size and I think I took the roast a bit too dark. I can taste a apple? wine like flavor and aftertaste. Seems like a weaker Kenya to me. Next batch, I will shorten after 1C and see.

My next coffee I bought is a Panama Camiseta Estate. Good reviews. I have never tried coffee from Panama. We'll see.


Thanks JackH! About the same as the IDIDO that I got, then... my 1 lb of Gedeb washed should be here today, but I just roasted last night. Maybe this weekend... good luck on your Panama, I've never tried anything from there, either; although I've been lusting after a geisha for some time now, but this year's crops of geisha seemed to get only so-so reviews.

aloha,
walt
 
JackH
I dumped the beans at about 405F (Bean Temp). First crack is at 385F for most beans in my roaster. Might have cooked some of the flavors a bit.
---Jack

KKTO Roaster.
 
walt_in_hawaii
I got my batch of Gedeb washed and roasted it very light, only to 20F past 1C. An interesting bean, not sure what I think of it yet... no heavy fruit or floral, just a background of it; but a very clean, smooth flavor; very different from the other (natural) yirgs that I have been roasting. No heavy smoky flavors. hmmm.
 
BenKeith
You may have roasted past them. You want to stop these just as the last beans snap. Happy Mug also is right about roasting them fast through the middle. I normally roast most beans so FC is approx. 9:30 and I roasted that first batch to a FC at 7:15. I did a small batch last night to see how I liked that shorter roast chamber and went to 9:00 for FC and there is a very noticeable difference in flavor.

I should note, these are the Naturals I've roast, I haven't tried the washed yet.
 
ChicagoJohn
JackH wrote:

I dumped the beans at about 405F (Bean Temp). First crack is at 385F for most beans in my roaster. Might have cooked some of the flavors a bit.


After working through 10 lb of Yirga from Theta Ridge and several other SO's, I finally got around to a comparison from Happy Mug similar to what you wrote about, and got 3 lb each of "Ethiopia Natural Yirgacheffe WOTE Konga" ($6.68/lb). Wote seems to be a washing station but he says in the write up it's a dry processed natural and a mixture of varietals leaning towards Yemen. His notes also say it isn't as sweet or floral as other yirgacheffes, which is why I particularly like them. Anyway, I also got 3 lb of the Yirgacheffe Kochere ($5.25/lb). His notes on this one indicate the complexity and sweetness I tend to like.

I've done several roasts using each now and since they both got high marks from him, I didn't know what to expect. But today I concluded I prefer the washed, Kochere, which happens to be $1.43/lb lower in price. I really like the sweetness, complexity and florals. Previously I'd been blending a Mt Elgon with a Yirga, but form me the Kochere works fine as-is. He says he generally greatly prefers dry processed, but from what I can gather among HRO users, the consensus seems to be for washed, and that's definitely how it came out for me in this particular comparison.

I roasted these in 340 gm batches on the recent Oreck XL driven air roaster using a decreasing ROR profile with 1C at about 385°F around 9 minutes and rapid, in-chamber cooling at 405°F, about 4°F/min ROR at the end. So today I'm going to order 20 lb of the Kochere now that I know I can get it at the reduced shipping rate, and I'll start working on that for the vacuum packed, freezer stash to use this winter when it's too cold to roast here.

Thanks for sharing your experience, JackH !
So many beans; so little time....
 
JackH
Thanks! -- glad I could help John. Let us know how the Kochere goes...
---Jack

KKTO Roaster.
 
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