Roesting Journal: Part 2

Roasting Journal is where I use small lots to run dial-in experiments and refine my roasting approach on the P3000. Some of you are familiar with this since you got bags from the crowdfunding add-on option, and now this is a second run, where I wanted to experiment and refine the cup balance further.

This time I picked two coffees from Gemechu Shonora in Guji, Ethiopia: a washed and a natural. Both were very tasty, but since my lineup and drops were already planned, I couldn’t commit to full bags for a regular release. I was still interested in roasting them so I got a few kilos of each to fine-tune my roast approach instead. As mentioned in the newsletter, no further regular release of these coffees is planned at the moment.

Washed:
Origin: Guji, Ethiopia
Producer/Farm: Sakkicha, Gemechu Shonora
Variety: Kurume
Elevation: 1900-2200 MASL
Process: Washed
Cupping notes: Lemon tea, bergamot, stonefruit
Importer: 88 Graines

Natural:
Origin: Guji, Ethiopia
Producer/Farm: Harruu Bunnaqaa, Gemechu Shonora
Variety: Kurume
Elevation: 1900-2200 MASL
Process: Natural
Cupping notes: Lemon, cooked berries, plum
Importer: 88 Graines