I got my first 3kg sample of a micro lot honey processed Nicaraguan Pacamara. This alows me only three tries to get it right. With low and slow, is there risk of baked taste? What ended up being the best approach from the experiments?
Pacamara is often a larger and less dense seed more prone to taking heat defect. Honey processed means that your coffee will have sugars on the outside of the seed that will char more easily at more aggressive roast profiles. Naturally processed coffees also cup out with higher levels of acidity. The net effect is your coffee is very much most suited to a longer, gentler roast profile. Pacamara is always a challenge, but a good roast and a good coffee will be a delightfully sweet, rich, creamy chocolate cup with a pleasant lingering aftertaste and just enough acidity for balance. The coffee we've been roasting is good enough that I brewed two pots on Sunday morning because the first one was so very good.
@@MillCityRoastersMN Thank you so much for taking the time to respond. I held back from roasting the remaining sample, hoping for a response, but this weekend it is on!
Loved the video. I did experience the heating defect on my first roast on a MCR 1kg. I ended up adjusting my roast to roughly 12.5 mins. Slow and low heat. This was a lovely cup, sweet with notes of papaya and mango as it cooled down. Looking forward to getting more when it becomes available.
Derek,
Thank you so much for sharing so freely! Thanks to you all who are behind the scenes!
Thanks for sharing your nuggets Derek . My roasts have definitely gotten better after taking in your wealth of roasting skills
The beans look great
I got my first 3kg sample of a micro lot honey processed Nicaraguan Pacamara. This alows me only three tries to get it right. With low and slow, is there risk of baked taste? What ended up being the best approach from the experiments?
Pacamara is often a larger and less dense seed more prone to taking heat defect. Honey processed means that your coffee will have sugars on the outside of the seed that will char more easily at more aggressive roast profiles. Naturally processed coffees also cup out with higher levels of acidity. The net effect is your coffee is very much most suited to a longer, gentler roast profile. Pacamara is always a challenge, but a good roast and a good coffee will be a delightfully sweet, rich, creamy chocolate cup with a pleasant lingering aftertaste and just enough acidity for balance. The coffee we've been roasting is good enough that I brewed two pots on Sunday morning because the first one was so very good.
@@MillCityRoastersMN Thank you so much for taking the time to respond. I held back from roasting the remaining sample, hoping for a response, but this weekend it is on!
Loved the video. I did experience the heating defect on my first roast on a MCR 1kg. I ended up adjusting my roast to roughly 12.5 mins. Slow and low heat. This was a lovely cup, sweet with notes of papaya and mango as it cooled down. Looking forward to getting more when it becomes available.
Thank you!!