Central and South America Profile

Washed Process coffees that are Sweet and Mellow

 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 medium-dark temperature.
Flavor Profile This roast will produce coffee that is sweet and mellow. The coffee will be medium bodied, with light acidity, and smooth, lingering sweetness.
Altering the Roast For more body and roast character, maintain a higher heat application through first crack for a fully dark roast. For more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development.
Blend and Brew These coffees are great on their own as a Single-Origin offering or as the middle flavor note in an espresso blend or as part of a breakfast blend with another sweet and tart coffee. Brew using a V60 for balanced body, sweetness, 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 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 medium-dark temperature.
Flavor Profile This roast will produce coffee that is smooth and robust. The coffee will be heavier bodied, with low acidity, some roast character and syrupy sweetness.
Altering the Roast For more body and roast character, maintain a higher heat application through first crack for a fully dark roast. For more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development.
Blend and Brew These coffees are great on their own as a Single-Origin offering or as the base flavor note in an espresso blend or as part of a darker-roast house blend with another more mild and sweet coffee. 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.

Washed Process coffees that are Complex and Vibrant

 Roasting Guidance We suggest using medium-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 tart. 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 medium roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are great on their own as a Single-Origin Offering or as the top flavor note in an espresso blend or as part of a breakfast blend with a more mild and sweet coffee. Brew using a chemex for maximum complexity.
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.

Honey Processed microlots that are Complex and Vibrant

 Roasting Guidance We suggest using medium heat application, hitting first crack at slightly faster 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 vibrant acidity, and fruity sweetness.
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a medium roast. For lower acidity, take longer to reach first crack and extend the development time.
Blend and Brew These coffees are great on their own as a Single-Origin Offering for drip or espresso. They are not ideal for blending. Brew using a chemex for maximum complexity.
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.

Honey Processed Coffees that are Sweet and Tart

 Roasting Guidance We suggest using medium 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 juicy. The coffee will be medium bodied with fruity sweetness and juicy acidity.
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 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 Sweet and Vibrant

 Roasting Guidance We suggest using medium 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 tart.The coffee will be medium bodied with fruity sweetness, and vibrant complexity.
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 complexity and clarity.
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 Syrupy

 Roasting Guidance We suggest using medium application, hitting first crack at slightly longer than average timing, and ending the roast at a medium temperature.
Flavor Profile This roast will produce coffee that is sweet and syrupy. The coffee will be medium-heavy bodied with fruity sweetness, and juicy acidity
Altering the Roast For more sweetness and body, maintain a higher heat application through first crack for a slightly 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 V60 for maximum sweetness and 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.