Roast 11 - cafemasy - Guatamala Antiguia - roast

 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

I roasted in 3 stages

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

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Roast 11b

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