HotTop Roaster 1 - Peruvian Ceja de Selva AAA.

My first attempts using the Hottop roaster.

This is the 2K+ version.

These do produce a bit of smoke, so I'm doing the roasting on my outside balcony.

I'll roast 3 x 200g batches of a Peruvian Ceja de Selva AAA.

Peru “Ceja de Selva” coffee (the “eyebrow of the jungle”).

- Peru coffee regions

Ceja de Selva is one of Peru’s most important (and underrated) coffee regions. The name literally means “eyebrow of the jungle”—a strip of land where the Andes mountains meet the Amazon rainforest.

Grown at over 1,800 metres.

Comes from an estate at the base of the Andes.

This washed (but not overly polished) coffee produces great body with a long mid-palate profile. 

Great as a single origin espresso .

What makes this region special?

Altitude: ~1,200–2,100 m

Climate: warm days, cool nights, high rainfall

Environment: lush, biodiverse, often shade-grown

This combination slows down how coffee cherries ripen, which is key for developing sweetness and complexity

Typical cup characteristics:

Sweetness: caramel, cocoa, sometimes molasses

Fruit notes: red apple, citrus, pear, or stone fruit

Body: medium, smooth, often creamy

Acidity: balanced (not sharp, not flat)

Finish: clean, slightly chocolatey

Some roasts can show brighter notes like lemon or grape early, then settle into chocolate and nutty tones at the end.

Ceja de Selva coffee is strongly associated with:

Organic farming (often no synthetic chemicals)

Smallholder farms & cooperatives

Hand-picked cherries

Washed processing (clean, clear flavours)

These practices contribute to both ethical sourcing and a clean cup profile.

How it compares to other coffees

Compared to Ethiopian coffee → less floral, more chocolatey

Compared to Colombian coffee → similar balance, but often softer and sweeter

Compared to Brazilian coffee → lighter body, more subtle fruit

Bottom line

Peru’s Ceja de Selva coffee is all about balance + drinkability + sustainability. It won’t punch you in the face with acidity or wild flavours—instead, it gives you a smooth, layered cup that keeps you coming back.

My first roast:

Target temp was 206C

200g

I used  the Auto mode on the Hottop.

Still learning Artisan

2nd roast

200g

Target temp 199C

3rd roast

200g

Getting used to using Artisan

Still in auto-mode

Target temp 199C

Fan speed:

initial : 5

My plan was to slowly reduce heat from 100% to 80% by first crack.

So I started with 600g raw coffee and ended with 517.3 g

That's a 13.8% water loss... just into the medium roast level.

Travel links

* Peru
   -  Cusco
   -  Inca Trail
   -  Machu Picchu
   -  Lake Titicaca
   -  Nazcar Peru - Chauchilla Cemetery
   -  Arequipa - NYE celebrations 2011
   -  Acclimatizing to high altitudes