Roaster exploration series
Introducing our NEW Roaster Exploration Series. In this box, we explore how coffee processing affects roast and flavor. Highlighted are two coffees from the same co-op in Honduras. One is a washed coffee and one is a sundried (natural) coffee. By varying the roast style, we are able to highlight all the complexities and flavor nuances these coffees offer.
Washed Coffee: The coffee cherries are pulped within 24 hours of picking. After resting, they are run through water channels (washed) and then dried.
Sundried Coffee: The cherries are allowed to dry on the bean. This happens either on the tree or after being picked. Once the cherries are fully dried, they are stripped off the bean.
For more information, check out our blog on Washed Coffees.
For those coffee geeks, below is the comparative roast graph. Even those these are the same coffee, the processing impacts the roast profile dramatically. As The Rate of Rise (RoR) is the jagged graph and the Bean Temperature is the more even line. The RoR is the speed of the temperature change in the bean. Here is a great article explaining why RoR is important: Rate of Rise article.
Let us know
We are always interested to hear about your experience with our coffees. In this case, we are diving deeper into the roast process and are happy to go into more detail if you are interested. Please share your story with us: which one did you like? why? what surprised you about these coffees? You can send us a DM on Facebook or Instagram or email wholesale@aeroastery.com.
