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snwcmpr
02/23/2019 9:17 AM
Ethiopian natural Gesha today .. tasting it tomorrow.

snwcmpr
02/13/2019 4:49 AM
Thanks again Ginny.

snwcmpr
02/12/2019 3:29 AM
Good morning all. Just finished a few days with Yemen Red Harraz. We liked it.

Husamka
02/11/2019 10:05 AM
probe diameter

Husamka
02/11/2019 10:01 AM
probe dimension

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Daterra sweet blue
Robert Mayrand
I tried a few time to roast those beam with different profile,and from light brown to city plus, even a bit oily, but i always get quite a lot of bitterness and even sourness and not the chocolate note that it is known for. Anybody, got some tips on roasting that one.

I roast for espresso, on a hottop 2k+

Thanks!
Rob
 
JackH
That is from Brazil, I think.
Usually the Brazils have a high moisture content and require longer, lower temperature drying time to the yellow/early brown stage.
You will have to experiment and see what works for your roaster.
---Jack

KKTO Roaster.
 
Robert Mayrand
Maybe my roasting profile would help you suggest me what to do differently next time.
 
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