Today I'm using a "Peru HB Caijsa Organic" .
This is a specific type of Peruvian organic coffee, often wet-processed, known for its clean cup, bright acidity, and flavor notes of fruit (like papaya), florals, citrus, and rich cocoa.
These beans are frequently sourced from cooperatives like Valleinca or through programs like Café Femenino.This batch comes from The
Cooperative Agroecologica Industrial Juan Santos Atahualpa (CAIJSA).
Juan Santos Atahualpa Cooperative
was founded on October 16, 2011 with 20 partners; currently with 586 producers distributed between Pichanaki, Perené, RÃo Negro, Pangoa, RÃo Tambo and Puerto Bermúdez.
These beans are ethical sourced in high Andean regions.
It's a popular choice for single-origin roasts, offering a balanced, smooth, and rich taste profile.
Key Characteristics:
Origin: High Andean highlands of Peru.
Processing: Typically wet-processed (washed).
Certifications: Often certified Fairtrade and Organic.
Flavor Profile: Clean, bright, with hints of papaya, citrus, nuts, chocolate (milk/dark), stone fruit, and floral notes.
Body & Acidity: Moderate body, bright acidity, smooth finish.
Varietals: Caturra, Typica are common.
It could stand for "High Grown" or "High Altitude," common in Peruvian coffee descriptions.
It might also refer to a specific cooperative or estate, like "Peru Grace Estate".
In Summary:
You're looking at a high-quality, ethical, single-origin Peruvian coffee that delivers a complex but clean and sweet cup, often with chocolatey and fruity undertones, perfect for various brewing methods.
These beans are small & very dense.
The roaster is a basic Cafe Masy air (fluid bed) roaster.
I've tried with mixed success to place temperature probes so am attempting this just using sight, sound, smell.
The roaster has a 15min timer so I'll use this.
This first roast used 100g.
I preheated at 185C for 2 mins.
I'm not sure if the temperature readings on the roaster are
accurate so I'll just use them as a guide.
Bean movement is really impt. If the beans aren't moving around they can burn. There are 3 fan settings which you can use to increase bean movement, or
Use less coffee to improve bean movement.
The process:
Drying stage
Track the progression of the roast by looking at the bean colour.
The bean colour starts with a dark green shade.
When it gets to the drying stage it changes to a yellow.
When the beans go "full yellow" we have reached the end of the drying phase.
When the beans are green you often smell "wet grass".
As they dry you will probably smell "dry grass". You will also often smell "sweetness".
Browning Stage
The next stage is the browning stage. You will smell "baked goods", like biscuits straight from the oven.
You will also see that the beans get larger in size. They swell as they dry.
So they should occupy more "height" or volume in your roaster.
The beans are also lighter, so they should be thrown higher in the roasting chamber.
We are approaching 1st crack. You might smell vinegar/ acid.
If you like fruity, citrus, floral notes drop the coffee just after 1st crack.
If you like more chocolate, caramel, sweet notes, continue roasting.
You should see the bean mass really moving as they are much lighter
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1st attempt
This is my plan: (Light roast)
Preheat 185c for 2 mins (charge)
Drying phase : 6 mins @ 185C -- too long? aim for 4 mins in future?
Browning phase: 5 mins @ 200C
Development phase : 4 mins @ 205C
Total time: 15 mins.
Result:
89.1g output = 10.9% water loss.
Light roast !
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My 2nd attempt. (Light-Medium roast)
This is my plan:
Preheat 185c for 2 mins
Drying phase : 5 mins @ 185C
Browning phase: 6 mins @ 200C
Development phase : 4 mins @ 215C
Total time: 15 mins
Result:
87.7g output = 12.3% water loss.
Light-medium Roast !
I really like this level of roast .
(though I think the development time could be reduced).
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3rd attempt (Medium roast)
This is my plan:
Preheat 190c for 2 mins
Drying phase : 5 mins @ 190C
Browning phase: 5 mins @ 200C
Development phase : 4 mins @ 220C
Total time : 14 mins
Result:
86.2g end
13.8 % water loss
Medium roast..
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4th attempt - medium
This is my plan:
Preheat 195c for 2 mins
Drying phase : 6 mins @ 195C
Browning phase: 4 mins @ 200C
Development phase : 3 mins @ 225C
Total time : 13 mins
The result:
86.2g end
13.8% water loss
medium roast
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5th attempt - extra dark
This is my plan:
Preheat 195c for 2 mins
Drying phase : 4 mins @ 197C
Browning phase: 6 mins @ 210C
Development phase : 3 mins @ 230C
Total time : 13 mins
This went too long and the result was toasty
Start 100g
End: 82.9
thus 16.1% water loss
I think the end of the drying phase was closer to 3.30min
First crack was at 9mins.
I think browning should be 4-5 mins.
Development could have been cut to 2 mins (not 3)
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6th attempt - medium
This is my plan:
Preheat 195c for 2 mins
Drying phase : 3.5 mins @ 197C
Browning phase: 4.5 mins @ 207C
Development phase : 2 mins @ 227C
Total time : 10 mins
Full yellow @3.40min
1st crack - 7.30 min
start- 100g
end 87.1g ............... 12.9% water loss.
Medium roast
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Roast 7 - dark roast
Cafe Masy air roaster
preheat @195 for 2 mins
Peruvian Caija
Stage 1 : 197 for 3.5 mins
stage 2 : 207 for 5.5 mins
stage 3 : 227 for 4 mins
Start 100g
End 84.7
thus 15.3 % water loss
Too dark??
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Roast 8 - medium roast
Cafe Masy air roaster
preheat @195 for 2 mins
Peruvian Caija
Stage 1 : 197 for 3.5 mins
stage 2 : 207 for 6.5 mins
stage 3 : 227 for 1.5 mins
Start 100g
End 86.8
thus 14.2 % water loss
I really like this roast level.
