On Monday, our roasting day, Roaster Justin started his first roast of decaf coffee. The beans from Guatamala Huehuetanango had been decaffeinated by Swiss Water Process(SWP). SWP is an innovative, 100% chemical free decaffeination process removing caffeine for coffee roasters around the world. Decaffeinated beans are also harder to roast because of their high moisture content. Justin realized that the decaf bean hit its first crack surprisingly fast. At about 5 minutes, the beans entered maillard stage and at 7:02, the first crack happened. Justin quickly turned down the gas to 20 percent on his Geisen W6a, which actually helped extend the development time to around 15.2 percent of the whole roasting process. The beans in the cooling tray looked dark brown and had nice toast caramel aroma. the flavor notes he found from cupping are smooth, caramel, slightly citric, cinnamon, overall a very balanced refreshing taste.
And then Justin finished two more batches of our Colombia Narino and Ethiopia Guji. He Roasted them in a slightly longer time in order to reach light-medium roast range. It turned out really settled and refreshing with additional chocolaty note, comparing the beans he roasted a week ago.
Our soft opening was great. And now we thrive to make things better for our grand opening. Justin will roast more beans from other regions, like Panama, Congo or Tanzania. Hopefully he can roast a blend just before the holiday.