Some roasting for a Guatamala Antiguia bean.
I'm using the Cafe Masy sample roaster
This is a air roaster
I'm slowly getting to know this roaster.
The temps displayed are not the internal bean temp
but still useful
Guatemala Antigua coffee is a world-renowned, high-altitude Arabica (Bourbon, Caturra, Catuai) grown in mineral-rich volcanic soil between three volcanoes.
It is characterized by a full body, velvety texture, and distinct flavor notes of chocolate, caramel, spices, and citrus.
Often classified as Strictly Hard Bean (SHB), this premium, shade-grown coffee is ideal for medium to dark roasts, making it excellent for espresso and pour-over.
Altitude: 4,600 – 5,600+ feet (1,400 - 1,700+ meters), classifying it as Strictly Hard Bean (SHB).
flavor Profile: Complex and rich, featuring chocolate, spices, caramel, and a refined citrus or floral acidity.
Growing Conditions: Volcanic soil, high altitude, and a distinct, dry climate, which helps produce consistent, high-quality cherries.
Roast Profile: Best suited for medium to dark roasts, which highlight its chocolate and smokey, spicy notes.
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Roast 11a - Guatemala Antigua coffee
1. 197C for 3.5 mins
2. 202C for 6.5 mins
3. 227C for 2 min
The total roast time (drop) = 12 min
Preheat @195C for 2 mins
Start: 100g
end : 87.1g
water loss = 12.9g. thus medium roast
Roast 11b - Guatemala Antigua coffee
I roasted in 4 stages
1. 197C for 3.5 mins
2. 202C for 4 mins
3. 210C for 1.5 mins
4. 227C for 1.5 min
The total roast time (drop) = 10.30 min
Preheat @195C for 2 mins
Start: 100g
end : 89.5g
water loss = 10.5 % thus light-medium roast
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Ethiopia Limu is a premium, high-grown washed Arabica coffee from southwestern Ethiopia, widely regarded for its balanced, winey, and fruity profile. It features bright, citrusy acidity, floral overtones, and a smooth, full body. Often featuring notes of berry or chocolate, Limu coffee is highly consistent, making it excellent for single-origin espresso or pour-over.
Key Characteristics of Limu Coffee
Flavor Profile: Typically presents a complex mix of fruit (berry, apricot), spice, and floral notes with a pleasant, sweet acidity.
Processing: Primarily wet-processed (washed), which results in a cleaner, brighter cup compared to natural-processed Ethiopian coffees.
Growing Region: Grown in the Western/Southern part of Ethiopia at high altitudes (1,500–1,800+ meters above sea level).
Body & Roast: Known for a balanced, full body that stands up well to medium or light roasting.
Limu is often compared to neighboring Yirgacheffe and Sidamo coffees but is distinguished by a slightly fuller, more robust body
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