Africa Profile

Washed processed Ethiopian coffees that are complex and nuanced

 Roasting Guidance We suggest using high heat application, hitting first crack at much faster than average timing, and ending the roast at a light temperature.
Flavor Profile This roast will produce coffee that is complex, sweet, and tart. The coffee will be light-bodied with lively acidity, fruity sweetness, and delicate florality.
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.

Washed processed “AA” coffees that are sweet and tart

 Roasting Guidance We suggest using high heat application, hitting first crack at slightly faster than average timing, and ending the roast at a light temperature.
Flavor Profile This roast will produce coffee that is sweet and complex. The coffee will be light-bodied with vibrant acidity, and fruity sweetness
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.

Washed Process Peaberries that are bright and vibrant

 Roasting Guidance We suggest using high heat application, hitting first crack at faster than average timing, and ending the roast at a light temperature.
Flavor Profile This roast will produce coffee that is vibrant and complex. The coffee will be light-bodied with lively acidity, and refined sweetness.
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are ideal on their own as a Single-Origin offering. They may be used to add complexity to some more sophisticated blends. Brew using a chemex for maximum nuance and acidity.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.

Naturally processed coffees that are sweet and fruity

 Roasting Guidance We suggest using high heat application, hitting first crack at slightly longer than average timing, and ending the roast at a light-medium temperature.
Flavor Profile This roast will produce coffee that is sweet and fruity. The coffee will be medium-bodied with berry acidity and rich sweetness.
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a sightly darker roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are ideal on their own as a Single-Origin offering. They may be used to add fruitiness to some more sophisticated blends. Brew using a V60 for maximum body and sweetness.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.

Naturally Processed coffees that are rich and robust

 Roasting Guidance We suggest using medium heat application, adjusting to hit first crack at slightly longer than average timing, and ending the roast at a dark temperature.
Flavor Profile This roast will produce coffee that is rich and robust. It will be heavy-bodied with low acidity and some roast character.
Altering the Roast For more acidity and less roast character, reach first crack more quickly and end the roast at a lighter temperature with less development.
Blend and Brew These coffees are ideal as the base flavor note in a darker roast espresso or house blend. Brew using a French Press for maximum body.
These tests were completed using a Diedrich IR-5 roaster. We considered 7:30 “Quick” to 1st Crack and 9:00 “slow. ”Short” roasts are 9:00 and under, “Long” roasts are 12:00 and above.