Howdy!
I have some Costa Rican honey process coffee (Finca Salaca), but I've never roasted any honey process. I did a little bit of dry process back when I first started roasting, but that was back when I first started roasting. I had a Behmor and took what notes I could, but they don't give me much.
I know that whatever I have is whatever I have, and it'll behave however it does. I am roasting for espresso, and we like it more toward the cocoa than the fruit and more toward sweet (even syrupy) than acidic, so I'll be looking to stretch the roast out a bit in the first place. However, other than that, does anyone have any tips or tricks on how to think about this one? Are there any little surprises I ought to be prepared for?
I got enough of this to play with a bit but not enough to throw away, so I appreciate any pointers y'all may have.
I have some Costa Rican honey process coffee (Finca Salaca), but I've never roasted any honey process. I did a little bit of dry process back when I first started roasting, but that was back when I first started roasting. I had a Behmor and took what notes I could, but they don't give me much.
I know that whatever I have is whatever I have, and it'll behave however it does. I am roasting for espresso, and we like it more toward the cocoa than the fruit and more toward sweet (even syrupy) than acidic, so I'll be looking to stretch the roast out a bit in the first place. However, other than that, does anyone have any tips or tricks on how to think about this one? Are there any little surprises I ought to be prepared for?
I got enough of this to play with a bit but not enough to throw away, so I appreciate any pointers y'all may have.