CafeMasy Air Roaster - Light roast - guatemala shb antigua pastoral

I'm playing with the CafeMasy air roaster.

Its a great learning tool. Good visibility, but the motor is noisy so you can't hear the cracks well.

For this roast I'm using this Guatemala SHB Antigua Pastoral.

It's a premium Arabica coffee from Guatemala's famous Antigua region, known for its rich volcanic soil (from Fuego, Agua, Acatenango volcanoes) and ideal climate (high altitude > 1500m, cool nights, sun/rain balance). 

"SHB" (Strictly Hard Bean) means it's grown high up for dense, quality beans.

 "Pastoral" often refers to the prized Bourbon/Typica varieties grown under dense shade, yielding complex notes of chocolate, spice, caramel, and fruit, nuts with a smooth, full body. 

The supplier describes this as citrus  fruit with bright acidity

Key Characteristics:

Origin: Antigua Valley, Guatemala, surrounded by three volcanoes.

Altitude (SHB): Grown above 1,500 meters (around 4,900 ft), ensuring slow maturation for dense, flavorful beans.

Soil: Rich, mineral-laden volcanic soil from past eruptions.

Climate: Consistent temperatures, ample sun, cool nights, and high humidity.

Varieties: Primarily Bourbon, Typica, Caturra, Catuai.

Processing: Typically wet-washed, with wet-milling and sun-drying.

Flavor Profile: Full-bodied, smooth, with notes of bitter chocolate, spice, caramel, citrus, and fruit. 

- Antigua (city) , Guatemala

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This is my 1st light roast profile.

100g start

No preheat

Total time: 11 mins

The first phase is the drying phase

Usually 4-8 mins depending in the roast profile.

I've picked 5 mins for its length at 185C

The next phase is the Maillard phase, also know as the browning phase.

I've chosen to use a temp of 200C for 3 mins.

The beans change colour from yellow to brown.

The final phase is the development phase.

I rose the temp to 205C

This is usually the shortest phase (time wise)

I chose to drop after just 2 mins

I started with 100g weight and ended with 91.2g

8.8% water loss

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2nd light roast profile (slightly darker than the previous one)

Total time = 14min

100g start

I'm using the same temps as above, just changing the times.

Time

0                 185C

6 mins          200

11 mins          205

14 mins drop

The graph

The drying phase lasts 6 mins at 185C

The browing phase lasts 5 mins & 200C

the development phase lasts 3 mins at 205C

drop at 14 mins

The final roast :

10.5 % water loss