Asia Profile

 Roasting Guidance We suggest using low heat application, adjusting to hit first crack at slightly slower than average timing, and ending the roast at a medium-dark temperature.
Flavor Profile This roast will produce coffee that is full-bodied and sweet with some roast character. The coffee will have some complexity with refined sweetness.
Altering the Roast For less roastiness and body with more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development. For more body and roast character, end the roast at a higher temperature.
Blend and Brew These coffees are great on their own as a Darker Roast Single-Origin offering, as the base flavor note in an espresso blend or in a darker-roast house blend with another more mild and sweet coffee. Brew using a V60 to maximize complexity 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.

 Roasting Guidance We suggest using low heat application, adjusting to hit first crack much longer than average timing, and ending the roast at a dark temperature.
Flavor Profile This roast will produce coffee that is full-bodied and robust with some roast character. The coffee will have low acidity with rich, syrupy sweetness.
Altering the Roast For less roastiness and body and 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 Dark Roast Single-Origin offering, 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.

 Roasting Guidance We suggest using low heat application, adjusting to hit first crack at slower than average timing and ending the roast at a medium-dark temperature.
Flavor Profile This roast will produce coffee that is robust with mild acidity. The coffee will be rich and full-bodied with syrupy sweetness and some complexity.
Altering the Roast For less roastiness and body with more acidity, reach first crack more quickly and end the roast at a lighter temperature with less development. For more body and roast character with less acidty, roast the coffee to a higher end temperature with more development.
Blend and Brew These coffees are great on their own as a Darker Roast Single-Origin offering, 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 V60 to maximize body 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.