A classic cup profile, with a versatile range of roasting options. Get milk chocolate, and berries at lighter roasts, and semi-sweet chocolate and toasted nuts in the middle range with dark chocolate and full body at dark roasts.
Roast Guide, Behmor Machines:
12 oz batch
Press buttons "1, Start, P5, D" to begin roasting
Press "P3" at the start of first crack
For light roasts, press "Cool" 2 minutes after start of first crack
For medium and dark roasts, press "Cool" 2:15-2:45 after first crack
For more info, check out our blog post on this green coffee bean
The profile is the result of a long history of washed coffee, combined with varieties that have these deeper notes. The traditional Typica, and Caturra varieties that were long grown in Colombia produced sweet and chocolatey coffees, with cola-like acidity. Later additions of the rust resistant Colombia, and Castillo varieties were based on the old genetics and cross-bred. Now that producers have been working with these varieties for over a decade, they are learning how to produce top-quality with them as well. Lending full body, and nutty notes.
Colombia is one of the largest producers of coffee in the world, and probably has the longest history of being a source of top quality coffee. Within Colombia the department of Huila is the largest producer. Monserrate is a group of producers almost directly on the border of Huila and Cauca just outside the town of La Plata. Each coffee farmer brings their dry parchment coffee to a buying station in La Plata, where the coffee is graded physically, and they are paid a baseline price. Once the coffee has been transported to Bogota, it is cupped and farmers are paid additional premiums for meeting quality thresholds.