Roasting Times & Temp settings for different Cultivars.

Coffee cultivars don’t come with fixed “roast settings,” 

They behave differently in the roaster because of variations in bean density, size, moisture, sugar content, and structure. Those differences influence how heat is absorbed and how quickly chemical reactions (like caramelization and Maillard reactions) occur.

Here’s how that plays out in practice:

🔥 1. Bean Size & Shape

💧 2. Moisture Content

🌱 3. Density & Bean Structure 

🌱 4. Processing Method

🍬 5. Sugar Content & Chemical Composition

⏱️ 6. Practical Roast Adjustments by Cultivar Type

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

-------------------------------------------------------------

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

🔥 1. Bean Size & Shape

Size

Larger beans (e.g., Maragogipe):

+ this is arguably the most important consideration when Roasting.

+ Heat penetrates more slowly through to the centre of a larger bean

+ Thus there is a need for  longer roast times or more energy input (higher charge temps)

Smaller beans in comparison

+ Heat faster

+ Thus there is a risk of overdevelopment on the outside.

This runs contrary to many traditional roasting profiles that prioritize bean density over size.

Often, denser beans are smaller and one would think that more heat is required for such beans when the opposite is often the case. However, larger coffee beans are often associated with higher quality and some coffee-producing countries grade their beans by size. 

Eg: Colombian Supremo or the Kenyan AA grades fetch the highest prices.

Bean shape

Natural, round, single-seed peaberries tend to roll and move differently in a drum or fluid (air) roaster, 

often offering a more uniform heat transfer compared to traditional flat, twin beans.

So in conclusion, the size and shape of coffee beans depends on many factors such a level of ripeness, getting sufficient water during fruit expansion, the availability of nutrients, altitude, elevation above sea level, micro climates and growing temperatures.

+ Bean size grades +

-------------------------------------------

💧 2 . Moisture Content 

I think moisture is the second most impt consideration when deciding how to roast a bean.

Measuring water content in raw coffee beans is best achieved using specialized capacitance moisture meters (like DiFluid Omix, Roast Rite RM-800, or G-Won) for rapid, accurate, and non-destructive testing, targeting a moisture content of 10%–12%. Alternatively, the oven-drying method involves weighing beans, baking them at 105C for 24 hours, and calculating weight loss.

I use one of these testers:

https://www.youtube.com/watch?v=gOx6Eu_j8qI

Moisture content (ideally 10–12%) dictates the thermal energy needed during coffee roasting, impacting drying time, the rate of rise (RoR), and final flavor development. High moisture (>12%) requires more heat to evaporate water, delaying browning and increasing risk of grassy/uneven roasts, while low moisture (<10%) risks rapid, uneven roasting.

Key Effects of Moisture Content on Roasting:

Thermal Management & Energy: Beans with higher moisture require higher heat input (more gas/energy) in the initial drying phase to overcome the cooling effect of evaporating water.

Roast Timing & Rate (RoR): Drier beans reach higher temperatures more rapidly, often requiring lower charge temperatures to avoid burning. High-moisture beans require longer drying times to avoid underdevelopment.

Physical Changes: Moisture leaves the bean during roasting, causing shrinking and weight loss, which impacts flavor density.

Ideal Ranges & Risks:

10%–12% (Ideal): Provides balanced flavor development.

>12% (High Moisture): Can lead to uneven roasting, stalling (low ROR), and grassy or fermented flavors. If raw coffee was stored in a moist environment, mould can develop.

<10% (Low Moisture): Often found in old-crop coffee or coffee stored in a dry enviroment.

This can lead to brittleness and accelerated roasting, often leading to a "papery" or flat taste. 

Roaster Adjustments

Roasters typically increase charge temperature and heat application early for high-moisture coffees to ensure they transition through the yellowing/browning stage properly. Increased airflow is often necessary to remove the high humidity released in the early stages. 

---------------------------------------------------------------------------

🌱 3. Density & Bean Structure 

High-density cultivars (often high-altitude Arabica coffee like Bourbon, Typica, Gesha):

+ Need higher charge temperatures

+ Can handle more heat early

+ Often require slightly longer roast times

+ Benefit from slower development to bring out complexity

Lower-density cultivars (including many Robusta coffee or low-altitude Arabicas):

+ Roast faster

+ Require lower starting temps

+ Can scorch if heat is too aggressive

+ Often shorter overall roast curves

👉 In short: 

denser beans = slower roast, hotter start; 

softer beans = quicker roast, "cooler" start.

General classification of bean density for different cultivars

A. Strictly High Grown (SHG): Above 1500m (5,000+ ft)

Strictly High Grown (SHG) or Strictly Hard Bean (SHB) coffee refers to (mainly) Arabica beans grown above 1,200–1,500 meters (4,000–5,000+ feet).

These denser, slower-developed beans have higher acidity and complex flavors. 

Besides SHG/SHB, look for terms like Altura (Mexico) or High Grown (Colombia)

Top examples include :

Ethiopia:

Yirgacheffe (1,700–2,200m): Known for, bright acidity, tea-like body, and floral or citrus notes.

Guji Wamena (over 2,300 MASL) 

Kenya AA (1,700–2,000m): Grown on high plateaus, known for intense, bright fruit acidity and rich body.

Guatemala SHB (Antigua/Coban) (1,400–1,700m+): Often grown in volcanic soil, producing rich, complex cups with hints of chocolate or smoke.

Costa Rica Tarrazú (1,500–2,000m): Highly sought after for its crisp, clean, and bright flavor profiles.

Tanzania Peaberry (Mt. Kilimanjaro): Known for its intense, wine-like acidity and bright flavors.

Colombia Supremo (up to 2,000m): Known for a well-balanced profile and high altitude acidity.

Papua New Guinea "Mile High" (1,500m+): Often features fruity, tea-like notes

B. High altitude (≈1200–1500 m):

Cooler climate - Slow maturation → tighter cell structure

Smaller, harder beans

Brighter acidity

High flavour complexity - Floral/fruit 

Eg: Ethiopia, Kenya, Central American, Guatemala, Peruvian, Colombian .

Examples of high-density cultivars (often high-altitude adapted) include

Typica

Bourbon

SL28 / SL34 (Kenya)

Geisha

C. Medium (900m–1200m [3,000–4,000 ft])

More acidic than lower elevation coffees.

More nuttiness.

Such beans offer a balanced, easy-drinking profile that acts as a bridge between low-altitude earthy flavors and high-altitude bright acidity. 

This elevation range is highly regarded for producing balanced, dense beans, particularly in South America and parts of Asia.

Regions:

India: mostly in the southern states of Karnataka, Kerala, and Tamil Nadu. High-density shade-grown methods often cause beans to mature slowly, mimicking higher elevation profiles.

Brazil (Alta Mogiana Region): Red Catuai varieties from this area are commonly grown at 900–1200 meters, known for natural fermentation processes that produce notes of chocolate, almonds, and hazelnut.

Vietnam (Son La Province): Arabica trees grown in this northwest region at 900m–1200m thrive due to cold, rainy conditions.

Jamacia: Authentic Jamaica Blue Mountain (JBM) coffee is grown at high altitudes between 3,000 and 5,500 feet (900 to 1,700 metres) above sea level in the Blue Mountains. This specific, misty, and steep environment creates a slow maturation process—up to 10 months—which results in a mild, sweet, and complex flavor profile.

Other Examples: Mexico (Altura), Costa Rica, Java, and Sumatra often produce coffee in this range, delivering nutty, creamy, or earthy profiles.

D. Low Altitude (below 900m - [3000ft]):

Warmer temperatures - faster-growing - less dense.

lower acidity, earthy flavors,

These coffees are often described as having  and a more simple, soft profile compared to high-altitude beans.

Robusta coffees grow abundantly at 600-2,500 feet elevation. 

Unlike Arabica plants, Robusta can handle higher temperatures and pests. 

However, the coffee tastes harsher and more bitter. 

Examples include: 

Brazil: Much of Brazil's high-volume, lower-altitude coffee is popular for its balanced and nutty profile.

(while most Brazilians may be soft beans, some are as dense as Ethiopians).

Santos : (Sao Paulo/Minas Gerais, Brazil). Often grown around 900m or slightly below, typically sweet and smooth.

Hawaiian (Kona): (Arabica), grown between 600-3,200 feet elevation has unique growing conditions, 

with coffee planted along volcanic slopes.

Liberica: A species that grows in hot and wet conditions, commonly found in low-altitude regions of Southeast Asia.

Vietnam: A major producer of Robusta, which often grows in warm, humid conditions below 900m.

Sumatra/Indonesia: Known for wet-hulled robusta that provides an earthy, intense, and low-acid experience.

Jamacia: (not to be confused with J Blue Mountain)

Jamaica High Mountain: 1,500 to 3,000 feet (460m–910m).

Jamaica Supreme/Low Mountain: Below 1,500 feet (460m).

Lower-density cultivars / hybrids

Catuaí

Caturra

Castillo

Catimor hybrids

-----------------

4. Processing Method

Even within the same cultivar:

Washed coffees → cleaner, more predictable → tolerate higher initial heat

Natural / honey processed → more sugars → need gentler heat ramps to avoid scorching

-----

Washed (or wet-processed) coffee is generally the easiest to roast for beginners because the beans are clean of fruit pulp, resulting in a more uniform, predictable, and less smoky roasting process. Their consistent density makes it easier to achieve an even color throughout the batch compared to natural or honey processed coffees, which can scorch easily. 

Why Washed Coffee is Easiest to Roast:

Lower Chaff/Sugar: With pulp removed, there is less sticky chaff and sugar to burn, reducing smoke and uneven development.

Consistency: The drying process is more uniform, which means heat is absorbed evenly by the beans.

Visual Control: Because of their uniformity, it is easier to see the color change and identify the first crack during the roast. 

Key Considerations for Beginners:

Air Roasters/Popcorn Poppers: These provide even heat and better consistency.

Natural Process: While often sweeter, natural processed beans are more porous and irregular, making them prone to faster, less uniform roasting and more smoke.

(I particularly like Costa Rician washed coffees... really uniform )

-----------------------------------------

🍬 5 . Sugar Content & Chemical Composition

Different cultivars have different sugar levels and precursor compounds, 

which affect how they develop flavor:

High-sugar cultivars (e.g., Gesha, Bourbon):

+ Need careful heat control to avoid burning sugars

+ Often benefit from longer Maillard phase

+ Lower end temps can preserve floral/fruit notes

Lower-sugar cultivars:

+ Reach desired roast level more quickly

+ May need slightly higher end temps to build body

---------------------

⏱️ 6. Practical Roast Adjustments by Cultivar Type

Here’s a simplified comparison:

| Cultivar Type                                    | Charge Temp  | Roast Time  | Heat Application            |

| ----------------------------------                | -----------         | ----------         | --------------------------- |

| High-density Arabica (e.g., Gesha)  | Higher            | Longer         | Strong early, gradual taper |

| Classic Arabica (Typica/Bourbon)   | Medium-high  | Medium        | Balanced curve              |

| Low-density / Robusta                     | Lower             | Shorter         | Gentle, careful heat        |

---------------------------------------------------

🎯 Key Takeaways

There’s no universal temperature/time for a cultivar.

Roasters adjust based on how the bean responds, not just its name.

The biggest drivers are:

Density (altitude-related)

Sugar content

Processing method

======================================

Below are example roast curves for three distinct profiles:

1. a high-density Gesha coffee, 

2. a classic Bourbon coffee, 

3. a lower-density Robusta coffee.

These assume a drum roaster (like a Probat or Diedrich), batch size ~70–80% capacity.

☕ 1. Gesha (High Density, High Sugar, Delicate)

Target: Light - medium roast (filter/espresso, highlight florals for filter)

+ Charge temp: ~205–210°C (commercial roaster)

   Charge temp: ~195–200°C (Home drum roaster)

+ Turning point: ~1:30 at ~95–100°C

+ Dry end (yellow): 4:30–5:30

+ First crack: 8:30–9:30 at ~196–200°C

+ Drop: 9:45–10:30

+ End temp: ~200–203°C

+ If you want to develop further drop @ 10.00-11.00 (202-205C)

How it behaves:

+ Dense → absorbs heat slowly at first

+ Needs strong early heat, then gentle decline

+ Long Maillard phase = better aromatics

  Gradually reduce heat → extend this phase for complexity.

+ Development phase:

  Very controlled, gentle → avoid muting florals

Key adjustments:

+ Avoid rushing post–first crack (can mute florals)

+ Keep development time short (~10–12%)

===================================================================

☕ 2. Bourbon (Balanced, Medium Density)

Target: Medium roast (balanced sweetness + body)

+ Charge temp: ~200–205°C

+ Turning point: ~1:30–1:45

+ Dry end: 4:00–4:30

+ First crack: 8:00–9:00

+ Drop: 10:30–11:30

+ End temp: ~205–210°C

How it behaves:

+ More forgiving than Gesha

+ Even heat transfer

+ Sugars caramelize more easily

Key adjustments:

+ Balanced heat curve (not too aggressive early)

+ Development time ~15–18% for body + sweetness

===============================================================

☕ 3. Robusta (Low Density, High Caffeine, Tougher Structure)

Target: Medium-dark to dark (reduce harshness)

+ Charge temp: ~190–195°C (Commercial roaster)

   Charge temp: ~185–195°C (Home Drum roaster)

+ Turning point: ~1:00–1:30

+ Dry end: 3:30–5:00

+ First crack: 7:00–8:30

+ Drop: 10:00–12:00

+ End temp: ~210–218°C

How it behaves:

+ Lower density → heats quickly

+ Can scorch easily if overheated early

+ Less sugar → needs deeper development

Key adjustments:

+ Gentler initial heat

+ Longer development phase (~20%+)

+ Often pushed closer to second crack for smoothness

=========================================================

🧠 What’s Really Happening

Gesha: You’re protecting fragile aromatics → precision + restraint

Bourbon: You’re balancing sugar + body → classic curve

Robusta: You’re taming bitterness → deeper, slower finish

Cultivars mainly influence how quickly and evenly heat moves through the bean.

Behmore coffee roaster - Ethiopian

 Some Ethiopian Guji Wamena Gr1.

The Guji Zone lies approximately 300 to 400 km south of Addis Ababa in the Oromia Region.

In 2002, Guji itself detached from Yirgacheffe, which had previously been folded in with the Sidamo name. The Guji region takes its name from the Oromo people, a tribe that has farmed coffee on the land for generations.

“Guji Wamena” refers to coffees from the Hambela/Wamena districts inside Guji, now famous for floral, fruity, and tea-like Ethiopian profiles.

common notes: blueberry, jasmine, citrus, peach

elevation:  1,800–2,200 meters

The region uses washed vs natural processing 

I used this recipe from Roast Rebels as a guide.

https://roastrebels.com/roestprofile-behmor-2020sr-plus/

These were my settings

Quantity : 270g green beans

Preheat : none

Start : P5 (for 8 mins)

8       : P4 (for 6 mins)

14     : P3 (for 2 mins).... FC

16     : Cool (run the full 13 min cooling cycle)

first crack occurred at 14 mins .

For a lighter roast cut the P3 time to 1 min 

or

press Cool at the end of the P4 cycle.

I started with 270g  and finished with 225.6 g

16.44% water loss

Thus a dark roast.

Hottop roaster - auto mode - Colombia Huila - Dark & medium roast

Colombia Huila -  alte1400 - 1800

This is a Huila Specialty Coffee Powerhouse region.

The department of Huila in southern Colombia is widely regarded as one of the country's premier coffee-growing regions and is often considered the heart of Colombia's specialty coffee movement. Many of the single-origin Colombian coffees found in specialty cafés around the world come from Huila.

More about Colombian coffee:

https://djjondent.blogspot.com/2024/07/colombian-coffee.html

Why Huila is so well suited to coffee

Several factors combine to create exceptional growing conditions:

• High elevation: Most coffee is grown between about 1,400 and 2,100 meters above sea level. Higher elevations slow cherry maturation, allowing more sugars and complex flavors to develop.
• Volcanic soils: The region benefits from fertile volcanic soils that support healthy coffee plants and contribute to cup complexity.
• Andean geography: Huila sits where Andean mountain ranges converge, creating numerous microclimates. Two farms only a few kilometers apart may produce noticeably different flavor profiles.
• Consistent rainfall and temperature variation: Warm days and cool nights help cherries mature gradually and evenly. 

Common tasting notes include:

• Red fruits (raspberry, plum, cherry)
• Stone fruits (peach, apricot, nectarine)
• Caramel and brown sugar
• Citrus brightness
• Chocolate or cocoa finish
• Medium body with clean sweetness

The hallmark is often a combination of bright acidity and pronounced sweetness.

Farming structure

Unlike large plantation systems found in some coffee-producing countries, Huila is dominated by smallholder farmers. Many farms are only a few hectares in size and are family-operated. This small-farm structure has encouraged careful cultivation and a strong focus on quality rather than volume.

Popular varieties grown in Huila include:

• Caturra
• Castillo
• Typica
• Pink Bourbon
• Yellow Colombia

Many producers also experiment with exotic varieties and innovative processing methods.

Specialty coffee reputation

Huila has become synonymous with high-end Colombian coffee. The region regularly produces coffees that perform well in quality competitions and attract premium prices in international specialty markets. It is frequently cited as Colombia's most celebrated specialty coffee origin.

Notable coffee-producing municipalities include:

• Pitalito
• Acevedo
• San Agustín
• Garzón

Pitalito, in particular, is known for a strong concentration of specialty-focused producers.

Current challenges

Like much of Colombia's coffee sector, Huila faces challenges from:

• Climate change and shifting weather patterns
• Labor shortages during harvest periods
• Rising production costs
• Increased disease and pest pressure in some areas

Many growers are adapting by moving production to higher elevations, focusing on specialty-grade coffee, and adopting new farming practices.

In one sentence

If you see a coffee labeled "Huila, Colombia," you can generally expect a high-altitude washed Arabica with vibrant fruit character, caramel-like sweetness, and the kind of complexity that has made Huila one of the most respected coffee origins in the world.

---------------

the hot top roaster

Auto mode

200g in

165.5g out

% water loss 17.25% loss

 thus dark roast

When doing a auto roast on the hot-top when you turn it on, it goes into a pre-heat or cool down cycle.

(depending if you are doing a first roast when the machine is cold, or doing a 2nd /3rd roast then the machine is already hot).

The roaster needs to reach a heat of 75C .

then it starts beeping

 Load the beans.

Set the final temp.

default is 209C I think this is too hot.

I like to start with a end temp of 202C if I've never roasted these beans before, then adjust future roasts from there.

These are the final beans

Hottop roaster - auto roast -Indian Monsooned Malaabar AA

 Hottop roaster - auto roast -Indian Monsooned Malaabar AA

This is a washed bean

Indian Monsooned Malabar is one of the World's Most Unusual Coffees.

Monsooned Malabar is not so much a single coffee-growing region as it is a special processing style associated with coffee grown in southwestern India and then exposed to seasonal monsoon winds along the Malabar Coast.

The coffee is one of the most distinctive origins in the world because its flavor is shaped as much by climate and post-harvest treatment as by where it is grown.

Where does it come from?

Most Monsooned Malabar coffee is grown in the Indian states of:

• Karnataka (the largest source)
• Kerala
• Tamil Nadu

The plantations are typically located in the lush hills of the Western Ghats, often at elevations of about 900–1,500 meters.

Unlike Huila, Colombia, where high elevation and acidity are major selling points, 

Hottop roaster - auto mode - Colombia Huila -

Indian coffees generally emphasize body, spice notes, and earthier characteristics.

What does "monsooned" mean?

Historically, coffee exported from India to Europe traveled by sailing ship for months.

During the voyage:

• Humid sea air and monsoon moisture entered the cargo holds.
• Beans absorbed moisture and swelled.
• Their color changed from green to pale gold.
• Acidity decreased dramatically.

European buyers became accustomed to this flavor profile.

When modern shipping eliminated the long sea voyage, Indian producers developed a process to recreate those conditions.

Today, coffee is spread in open-sided warehouses on the Malabar coast during the monsoon season (typically June–September). The beans are repeatedly turned and exposed to moisture-laden winds for several weeks.

How does it taste?

Monsooned Malabar is famous for having:

• Very low acidity
• Heavy, creamy body
• Earthy character
• Woody and spicy notes
• Nutty flavors
• Tobacco and leather nuances
• Mild sweetness

Many coffee drinkers describe it as smooth and mellow rather than bright or fruity.

Characteristic	Huila, Colombia	Monsooned Malabar, India
Elevation	High mountain farms	Moderate mountain farms
Processing	Usually washed	Unique monsooning process
Acidity	Bright, lively	Very low
Fruit notes	Strong (berry, citrus, stone fruit)	Minimal
Body	Medium	Heavy
Sweetness	Caramel, fruit sweetness	Mild, earthy sweetness
Typical use	Specialty single-origin coffee	Single-origin and espresso blends

If Huila is known for clarity, fruit, and brightness, Monsooned Malabar is known for body, smoothness, and earthy depth.

Why roasters like it

Many espresso roasters use Monsooned Malabar in blends because it can:

• Add body and crema
• Reduce sharp acidity
• Contribute spicy and earthy complexity

It's often blended with East African or Latin American coffees to create a more balanced espresso profile.

Is it Arabica or Robusta?

Most premium Monsooned Malabar is Arabica, though India also produces substantial quantities of Robusta. Some monsooned coffees on the market may contain Robusta or be offered as separate monsooned Robusta lots.

Why it's unique

Very few coffees in the world are defined by a weather-driven post-harvest process. While Huila's character comes primarily from terroir (altitude, soil, climate, and variety), Monsooned Malabar's signature flavor comes largely from the deliberate exposure of coffee beans to the humid monsoon environment after harvest.

As a result, a cup of Monsooned Malabar can taste almost the opposite of a classic Colombian Huila: less fruity and acidic, but richer, softer, and more savory.

-------------------

Hottop auto mode
Method 1
200g - start

202C - final temp

start weight 200g

end weight: 172g

% water loss- 14% 

 thus : medium-dark

--------------

Hottop auto mode
Method 2
200g - start

204C - final temp

start weight 200g

end weight: 171.1

First c - 180C

% water loss : 14.45%

 thus : medium-dark

Love this level.

- Indian coffee

Roasting 101

This post has some basic info on how to create profiles and roast coffee that

should get you started on this journey which will teach you so much about coffee.

Colour of the roasted bean.

This is a good place to start.

The colour of the coffee beans can range from an almost yellow color to a deep black.

The roast level is going to have a huge determining factor on how that coffee tastes.

The color of a coffee roast is a direct indicator of flavor, with lighter roasts being more acidic, fruity, and complex, while darker roasts are bolder, more bitter, and smoky. The roast color is the result of the roasting process, which uses heat to create chemical reactions that develop new flavors: lighter roasts have gone through fewer of these changes, preserving more of the bean's original characteristics, while darker roasts have undergone more browning and caramelization.

Light roasts (light brown to cinnamon)

Flavor profile: More acidic, brighter, and can have floral, fruity, or citrus notes.

Characteristics: Preserves more of the original coffee bean's characteristics. Acidity is more prominent.

Why: Roasted for a shorter time, often up to "first crack". 

Medium roasts (medium brown)

Flavor profile: Balanced, with a fuller body. Flavors can include sweetness from caramelization alongside some acidity.

Characteristics: Less acidic than light roasts, with a smoother, more balanced flavor. The surface of the bean is typically not oily.

Why: Roasted longer than light roasts, allowing for more sugar browning and caramelization.  

Dark roasts (dark brown to black)

Flavor profile: Bold, full-bodied, and can have notes of dark chocolate, nuts, toasty or smoke.

Characteristics: Little to no acidity and may have a slightly bitter aftertaste. The surface of the bean will be oily.

Why: Roasted for the longest time, with extended heat causing the natural sugars to caramelize and leading to more roasty, smoky flavors.

But roasting is so much more than just the color of the coffee beans.

Find a good supplier of raw coffee beans

Probably the most important factor going into your roast is the quality of

the green coffee beans. Your choice of green beans is super important.

Coffee beans are actually a seed that grows within a coffee cherry which is a

fruit.  The beans could be grown at anywhere in the world between 600 and 

2500 meters above sea level.

Plus, different growing and processing methods will have a huge impact on flavor.

So finding good importers is very important.

The first part of the selection process might be the country of origin but bear

in mind that different farms within the same country can have radically different flavors

depending on a lot of things including the processing method.

Keep in mind the processing method used in the country of origin and the age of harvest.

If you notice that the green beans you buy don't have a strong flavor or smell it could be that they're not

being properly stored by the importer . 

Just order small amounts of coffee from new suppliers first and see how this goes .

Processing Methods

There are many different methods but these are the most common ones:

Natural

The natural process is where the coffee cherry is laid out in the sun (usually in a warm

dry country where the coffee is produced). After a few weeks the cherry will come

off the coffee by itself when it's reached a certain moisture content.

These sort of processes often give a natural fruitiness.

Washed

The washed process is as the name implies when the coffee cherry is washed off the beans

and the beans are left out in the sun to dry without the cherry.

These processes have a really big effect on how the coffee is going to taste.

With natural processes tasting more fruity and earthy because they've been in contact with the cherry for longer and with a washed process tasting more clean and sharp.

Honey

The honey process is where the beans are de-pulped through a machine and then left out with the mucilage still on, in the sun or in a greenhouse. to naturally ferment for a few weeks until the bean reaches a certain moisture content. Depending on the conditions, you can get a really interesting middle ground between a natural processed fruitiness and the clean sharpness of a wash process.

Carbonic Maceration

Carbonic maceration is where the beans are put into an airtight container with

carbon dioxide pumped in to prevent oxidization. This leads to a kind of anaerobic fermentation that brings out some really unique flavors in coffee without the sort of mustiness that can

come from other processing methods . 

Structure of a Roast

A standard roast will look something like this  graph.

A standard coffee roasting graph, or roast curve, plots bean temperature (y-axis) against time (x-axis) to visualize the progression of a roast.

 It includes key markers like the start time, the first and second "cracks" (popping sounds), and the final temperature and time. 

While a universal curve doesn't exist, roasters use these graphs to control flavor development by creating a repeatable process that can be customized for different beans. 

The shape of this curve whether it's long and thin or short and sharp will completely change the taste of any coffee.

These are the different phases of roasting:

Charging 

At the start of the roast we have the charging phase.

This is when the beans go into the roaster.

But before we add the beans we need to heat up the machine to a good temperature

(called your charge temp).

Don't start from zero. You want to heat your roaster and idle at the temperature you intend to use for initial heating for at least a few minutes before you put the beans in.

As soon as the beans go in you'll see the temperature drop due to the cold beans going in and absorbing a lot of the heat.

Depending on your roaster and batch size you'll start your roast at at least 170 degrees C 

 (340 Fahrenheit).

The charge temperature can vary from machine to machine. 

The bigger the batch of coffee you're using, the higher the charge temperature should be.

So for example with a 100g roaster I usually start at between 170 to 190 degrees C

but for something bigger (like the Aillio Bullet) which is a one kilo roaster I might start 

somewhere between 180 and 200 degrees C

For a very large roaster at commercial scale something like 10 to 20 kilos it's safe to go up to 210

degrees C as there's a big enough mass of green beans to absorb the heat without burning the beans.

Ideally your machine will have a temperature probe inside and a way of tracking this on a graph .

Without a roasting graph it's pretty hard, though not impossible to achieve a good roast

and especially to replicate that roast.

The roaster temperature (air or drum temp) might be 200–250°C, but the bean mass takes time to catch up due to thermal inertia. The speed at which cold raw (green) coffee beans rise to the temperature of your coffee roaster depends on a few key factors like the Roaster type, Charge temperature, Batch size, Roaster power & airflow

There are three main types of heat transfer in roasting:

    a. Conduction (direct contact with hot surfaces)

    b. Convection (hot air)

    c. Radiation (infrared, etc.)

If you're using a fluid bed roaster (like a popcorn popper or hot-air roaster), the heat transfer is mostly convection, and the beans heat up faster.

If you're using a drum roaster, which relies more on conduction and convection, heat-up is slightly slower but more even.

🎯 Rule of Thumb

If you charge at ~200–220°C:

Beans typically reach 100°C within ~1–2 minutes

They’ll be close to roaster environment temp (~200°C) within 6–8 minutes, depending on batch size and airflow.

Turning Point

The point at which the temperature stops dropping and starts going up is called the turning

point.

I keep the power of the roaster to around 50% until the turning point so that the heat

doesn't go into the beans too quickly.

Letting the beans come up to temperature in a more ambient environment avoids

damaging the beans.

Once we hit the turning point at between 30 seconds and one minute of roast starting that's when I turn my heat up. 

Learn what your roaster can do and find the upper limit of how much temperature you 

can push without burning the beans.

Depending on the machine you have the power grade will be different.

For my small induction heat roaster I turn the power up to 95% but if you're using 

a gas roaster 100% will probably be too much power and you'll end up 

burning or scalding the beans .

Yellowing Phase

As you roast, the beans will turn from their natural greenish color to a yellow (and

eventually start browning).  This is sometimes called the "Dry End" phase

The yellowing phase progresses to the browning phase where

the moisture is low enough for Malliard reactions to start taking place (and

interesting flavors and aromatics start coming out of the beans).

First Crack

The next thing you'll be listening for is the first crack. This is where the pressure

buildup of gases will break through the structure of the coffee beans making a popping sound.

This is where the so-called development time begins (though this is a bit of a

misnomer as development occurs throughout the roasting process).

The longer the roast goes on the more caramelization occurs. You'll get more sweetness, body and

richness but this will be at the cost of the beans unique flavor.

Second Crack

As your coffee gets darker it will get more bitter and oily as the roasting process continues.

Eventually all coffees will burn and become pretty indistinguishable from one another.

I recommend keeping your development time to between 15 and 25% of your total roasting time.

Drop

At the end of the development phase, we have what is called "the drop".

This is where you remove the beans from the roaster and you start cooling them quickly.... ASAP .... ideally within four minutes to stop the transference of heat.

Once the roast has reached the desired level you can remove the beans from the roaster to stop the

roasting process.

This is know as "dropping the beans" and the associated temp is called the "drop temperature".

More than color, this is probably the best indicator of the final roast level.

Now all of this can happen in a short or long amount of time which will give

drastically different flavor results.  .... which leads me on to coffee roasting speed

Roasting Speed (Total Roast Time)

The speed of the roast is super important and if you roast your batch really quickly in general 

this is going to emphasize the innate characteristics of the bean.

If you're roasting for pour over or to accent fruity or floral notes you'll probably want to roast a little

bit faster.

This means using higher temperatures especially early on in the roast and dropping the beans earlier.

Different kinds of roasters will operate at different speeds. 

For example fluid bed roasters can heat coffee a lot more quickly than drum roasters without

the drawbacks of transferring too much heat to the bean too quickly (which can

result in scorching or tipping which is where the beans or the edges of the beans get burnt) 

You can slow down the roast by lowering the initial temperature and the rate of rise (which

will lead to more caramelization & sweetness). 

In his books about coffee roasting Scott Rao talks about how a smoothly declining

rate of rise is generally preferable for good coffee .

The rate of rise  (ROR) is an indicator of how quickly the temperature is rising.

You want a relatively fast the rate of rise in the beginning of the roast as you push through the drying

phase but you want to slow that down gradually as you enter the development phase 

to give the beans more time to caramelize without burning them.

If you just power through your roast at 100% you're likely to get burnt beans and you'll have

craters appearing after the first crack.

(Craters are what happens when heat escapes from the beam too quickly and creates these small holes

as they break through the structure of the beans).

So you'll want to slow down your roast in advance of the first crack .

This is why you need to gradually step by step lower the gas or power of your roaster.

I usually increase the temp in smaller steps as I want to keep the temperature increasing

(but at a slower rate) as I enter the development phase.

-----------------------------------

have the beginning of the "drying phase". 

This is where the beans will lose a lot of their  moisture.

This often occurs between four and eight minutes (depending on your roaster).

You usually start the browning phase after this , which is where the beans become sweet and aromatic.

Once we reach the first crack where you hear a popping sound . 

We now enter the "development phase" which is where the beans caramelize and add sweetness and body at the cost of high notes and aromatics.

If you continue the roast that you'll reach the second crack where the structure of the

bean really starts to degrade and you end up with toasty, smoky and even burnt flavors.

These are characteristic of darker roasts.

You have to do this carefully though because you don't want the roast to stall or crash.

Look at this roast curve here that dip in temperature right after the first crack is a crash.

It will probably make this roast taste less clear and exciting than without it.

In this case maybe the bean wasn't very dense and the heat coming from within

the beans wasn't enough to continue heating each other.

Stalling is where it takes too long to reach the first crack

You really really don't want this.

This means there isn't enough heat in the drum or coming from the beans

endothermically to continue the roast and it will end up with coffee that tastes unpleasant ...

even stale. It's not really possible to recover a roast that's stalled midway through so you'll

want to plan your roasts properly and get to know the beans that you're using this is why a lot of professional roasters use a sample roaster to test the beans before they go ahead and put

10 kilos into one of their big roasters.

This is more common with certain beans than others so be sure to test them out

and do a few different styles of roast and taste them side by side with a

cupping to compare.

Cooling, Storage & Blends

Once you drop your coffee beans you'll want to cool them as fast as possible.

you also need to leave your beans to degas

or lose the co2 from roasting for at least a few days before you store them

leave your beans for at least a week or so before you use them for brewing 

---------------------------------------------------

when roasting coffee beans is the temp inside the drum roaster different from the temperature of the beans?

Yes, the temperature inside the drum roaster is different from the temperature of the coffee beans, especially at the beginning and throughout the roasting process.

Here’s a breakdown of what’s happening:

🔥 Drum Temperature vs. Bean Temperature

Drum temperature (also called environment temperature or air temperature) is the temperature inside the roasting chamber — including the air and drum walls. This is usually measured by a thermocouple placed inside the drum, but not in direct contact with the beans.

Bean temperature is measured via a bean probe in direct contact with the beans. It shows how the beans are absorbing and reacting to the heat.

📈 Temperature Differences Over Time

At Charge (start of roast):

The drum temperature is much higher than the beans.

For example, the drum might be 400°F (204°C), while room-temperature beans are around 70°F (21°C).

When beans are dropped into the roaster, the bean temperature drops initially (a dip called the turning point), then begins to rise as the beans absorb heat.

During Roasting:

The drum/air temp remains higher than the bean temp.

The beans gradually catch up, but usually lag behind by 20–80°F (10–40°C) depending on the stage and roaster design.

Near First Crack:

Bean temperature is typically around 385–400°F (196–204°C).

Drum temperature may be higher or adjusted downward depending on roast style.

⚙️ Why This Matters

Controlling roast profile: You need to monitor both temps to shape the roast (e.g., development time, first crack timing).

Avoiding scorching or tipping: If drum temp is too high relative to bean temp early on, surface damage can occur.

Heat transfer methods: Different roasters (drum, fluid bed, hybrid) transfer heat via conduction, convection, and radiation — the relationship between bean and drum temp varies accordingly

Ethiopian Sidamo (inc Guji) - coffee growing region

Ethiopia is the birthplace of coffee.

Coffee production makes up nearly a third of Ethiopia’s economy and is the world's 6th largest producer.

The the most well known coffee-growing regions in Ethiopia are Sidamo, Harrar, and Kaffa.

Within Sidamo lie Yirgacheffe and Guji, two distinct regions that warrant their designation thanks to their unique flavors and high-quality beans. Other less well know regions are: Limu, Jimma and Bale.

The Arabica coffee plant first arose in Ethiopia & the country still contains the vast majority of its genetic diversity.  There are still possibly thousands of unnamed and undescribed varietals growing around the nation waiting to be discovered. It's believed the coffee plant was taken from Ethiopia to Yemen, where it was cultivated and became popular as a beverage. 

Ethiopia Sidamo is a renowned type of Arabica coffee, primarily grown in the Sidamo Province of Ethiopia. 

It's known for its unique flavor profile, characterized by a deep, wine-like or chocolatey taste with a floral aroma and bright acidity. The coffee is often naturally processed, allowing the beans to dry in the cherry, which contributes to its complex flavor. 

Links:

+ Wikipedia

Key Characteristics of Ethiopia Sidamo:

Origin: Grown in the Sidamo Province of Southern Ethiopia, a region known for its high altitudes and ideal coffee-growing conditions. It's a large area in the fertile highlands in the Rift Valley

Cultivated at an elevation of between 5,085 and 7,217 feet above sea level. (1500m to 2200m).

The high altitude means these beans are officially classified as Strictly High Grown (SHG), which typically results in a slower maturation process that allows the beans to develop more robust flavors. 

Flavor Profile: Typically features notes of dark chocolate, berries, and peach, with a bright acidity and a floral aroma. They tend to be bright with citrus acidity and fragrant with florals like lavender and jasmine.

Processing: Often naturally processed, where the coffee cherries are dried in the sun, enhancing the coffee's sweetness and fruit-forward flavors. 

Varietals: Sidamo coffee is known for its heirloom Arabica varietals. 

Versatility: It is a versatile coffee, enjoyed as both black coffee and in milk-based espresso drinks. 

Acidity: Known for its bright and vibrant acidity. 

Sustainability: Some Sidamo coffee producers are certified organic and Fairtrade, ensuring sustainable farming practices. 

--------------------------------------------------------------------------------------------------

Guji

Ethiopian Guji coffee is known for its complex, fruity, and floral flavors, with common tasting notes including dark fruit, black cherry, plum, and red apple, often with a sweet, chocolatey finish. It is a high-quality single-origin coffee that can be brewed using various methods and is prized for its bright acidity and full body, especially in naturally processed varieties. 

The Guji region's unique environment and cultivation practices contribute to its distinct flavor profile. 

Flavor profile

Fruity:

Notes of dark fruit, purple grape, red apple, black cherry, strawberry, and mango are common. 

Sweet and floral:

A sweet, complex cup with floral hints like jasmine or lavender is often noted. 

Chocolatey:

A rich, lingering dark chocolate or cocoa flavor is frequently mentioned, especially in the finish. 

Other notes:

Depending on the processing, you may also find notes of cinnamon, figs, or a "boozy" cherry aroma. 

Processing and growing conditions

Coffee is grown at high altitudes, typically between 1,850 and 2,100 meters above sea level. 

Natural processing is common, which involves drying the coffee cherries in the sun, resulting in a heavier body and more intense, fruity flavors. 

The coffee is cultivated by numerous smallholder farmers, often using traditional and sustainable methods. 

Brewing methods:

Guji coffee is versatile and suitable for a wide range of brewing methods, including espresso, pour over, Aeropress, French press, and cold drip. 

Roast level:

It is often lightly to medium-roasted to bring out its complex flavors. 

Serving:

It can be enjoyed on its own or with milk. 

What makes it special

Regional characteristics:

The Guji region is a distinct growing area within Ethiopia, known for producing high-quality coffee with a unique flavor profile. 

Cultural significance:

Coffee farming is deeply intertwined with the Oromo culture of the Guji region. 

-------------------

Note that in the Single Origin Coffee realm you often have Espresso Roast and Filter Roast styles.

The roast profiles differ to optimize the flavor for each brewing style.

Espresso roasts are generally darker, emphasizing body and sweetness for a richer, creamier shot,

(though they are lighter than your typical blended coffee that is suitable for espresso machines).

Single origin Filter roasts are lighter and brighter that single origin espresso roasts. They are designed to highlight nuanced floral and delicate fruity notes and acidity. 

Filter Roast single origin beans are is also usually roasted quite abit lighter than blended filter beans.

They are of course suited to brewing equipment such as AeroPress, Pour Over, V60, Syphon, Cold Drip, etc etc. 

Filter roast is not intended to be used in Espresso Machines. If done you will most likely have a very sour flavour and mouthfeel.

---------------------------------------------------------------------------------------------------------

Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html

Coffee bean types, species and varieties

There are three main "species" of coffee beans (Arabica, Robusta & Liberica).

Robusta is sometimes referred to as Canephora.

However people often refer to specific varietals or cultivars within these broader categories, or include processing styles or regional origins when listing “types” , so its more helpful to be flexible in classifying coffee types and varieties.

Here's a breakdown of the main types, their origins, and offshoots (though this is by no means an

exhaustive list. Its just a start):

1. Arabica (Coffea arabica)

Flavor: Mild, complex, sweeter, and more aromatic.

Caffeine: Lower than Robusta.

Origin: Ethiopia (believed to be the original source).

Current producers: Brazil, Colombia, Ethiopia, Kenya, Guatemala, etc.

Notes: Most commonly used in specialty coffee. Grows best at higher altitudes.

Key Flavor Notes: Sweet, floral, balanced citris. (more "pleasant" than Robusta)

2. Robusta (Coffea canephora)

Flavor: Stronger, harsher, more bitter, often earthy or nutty.

Caffeine: Higher than Arabica.

Origin: Central and Western Africa.

Current producers: Vietnam, Brazil, Indonesia, Uganda, etc.

Notes: Used in instant coffee and espresso blends for crema and caffeine content.

            You will often see it used in darker roasts in Italy and France.

Its more hardy & resistant to diseases & fungi than Arabica but tends to be viewed as lower

in quality (harshly I think).

3. Liberica (Coffea liberica)

Flavor: Unique — woody, smoky, floral or fruity.

Caffeine: Moderate.

Origin: Liberia (West Africa).

Current producers: Philippines, Malaysia, Indonesia and limited areas in Western and Central Africa.

Notes: Rare globally (less than 1% of global coffee production); large beans with distinctive shape and taste.

Note that Liberica is its own distinct species of coffee (Coffea liberica) and is not a variety of Arabica or Robusta. 

 

Appearance: Liberica trees are tall, and their coffee cherries and beans are noticeably larger than those of Arabica and Robusta. 

Flavor Profile: Liberica coffee is known for its unique taste, which can be described as smoky, woody, floral, and full-bodied with fruity notes. It can also be very sweet. 

Resilience: It is a hardy and high-yielding plant that is more resistant to pests and diseases than Arabica, making it a robust choice for cultivation, particularly in changing climates.

It can cost roughly twice as much as specialty Arabica.

The larger plants and harvesting process are more labor-intensive.

The large cherries have thick pulp, yielding much less green bean per cherry compared to Arabica.

4. Excelsa (Coffea excelsa, now reclassified as a variety of Liberica)

Flavor: Tart, fruity, bold, dark and mysterious; adds complexity to blends.

Caffeine: Moderate.

Origin: Central Africa.

Current producers: Southeast Asia (notably the Philippines and Vietnam).

Notes: Previously a separate species, now considered a varietal of Liberica.

Key Flavor Notes:

Other Beans or Variants (Less Scientifically Distinct)

5.Typica 

A primary Arabica cultivar, foundational to many other varieties.

Species: Coffea arabica

Origin: Ethiopia → Yemen → Java → India → Caribbean → Central and South America

Coffee cultivation began in Ethiopia, but Typica’s story starts in Yemen where Arabica was first cultivated systematically. The Dutch took Arabica plants (Typica) to Java in the 1600s.

From Java, Typica plants were sent to India and eventually to the Caribbean (notably Martinique), and from there to Central and South America.

Flavor Profile: Sweet, clean, balanced, complex, often with mild acidity, good body

                        and floral or fruity notes.

Plant Characteristics:

Tall, conical growth habit

Low yield compared to other varieties

Susceptible to diseases (e.g., coffee leaf rust)

Current producers: Jamaica (notably Blue Mountain Coffee), Peru, Dominican Republic, Panama,

Some areas of East Africa, Uganda and Asia.

Flavour: Exceptional flavor, Balanced cup with good acidity and body

6. Bourbon – Another Arabica cultivar, known for sweetness and complex flavor.

It was first cultivated on the island of Bourbon (now Réunion) by French colonists in the 1700s and later spread to mainland Africa and the Americas

Species: Coffea arabica

Flavor: Sweet, balanced acidity, smooth body, often with notes of chocolate, fruit (especially stone fruit), and caramel.

Yield: Higher than Typica, but lower than many modern hybrids.

Plant: Generally shorter and broader than Typica; red or yellow cherries depending on the subvariety.

Bourbon coffee is grown in many parts of the world, especially in:

Latin America: El Salvador, Guatemala, Honduras, and Brazil

Africa: Rwanda and Burundi (where it's highly prized)

Asia: Some farms in India and Southeast Asia

It thrives best at elevations between 1,100 and 2,000 meters, where the climate supports slow cherry maturation, contributing to better flavor development.

Tasting Notes:

Sweetness: Like brown sugar or honey

Fruitiness: Stone fruits (peach, plum), red berries

Body: Medium to full

Acidity: Bright but smooth

The specific flavor can vary based on where it's grown and how it's processed (washed, natural, honey-processed, etc.).

7. Geisha/Gesha 

 Geisha is a variety of Arabica coffee originally from Ethiopia, specifically the Gesha village in the southwestern part of the country. It gained worldwide fame after being introduced to Panama, where it was cultivated and refined by producers like Hacienda La Esmeralda in the early 2000s.

Species: Coffea arabica

Flavor: Exceptionally floral, with jasmine, bergamot, and citrus notes; often described as tea-like.

Body: Light to medium

Acidity: High and elegant, often compared to fine white wine

Aroma: Intense and perfumed — jasmine, rose, and tropical fruit are common.

Geisha is now cultivated in several countries, but Panama remains the gold standard. Other notable producing countries include:

Ethiopia (its origin), Colombia, Costa Rica, Peru, Guatemala, Honduras

It grows best at high altitudes (above 1,500 meters) and in cool, tropical climates.

Why Is It So Expensive?

Rarity: Geisha trees produce less fruit than other varieties and require more care.

Labor-intensive: Grown and processed meticulously, often hand-picked at peak ripeness.

Flavor Quality: Consistently scores 90+ points in specialty coffee grading.

Auction Fame: In 2004, Hacienda La Esmeralda’s Geisha won the “Best of Panama” competition, launching it into the global spotlight.

Record Prices: Some Geisha lots have sold for over $1,000 per pound at auction.

Tasting Geisha Coffee

Drinking a well-brewed cup of Geisha is considered a gourmet experience:

Best enjoyed black, brewed as pour-over (V60, Chemex) or siphon

Common tasting notes include:

Floral: Jasmine, rose

Citrus: Lemon, bergamot, tangerine

Stone Fruit: Peach, apricot

Sweetness: Honey, cane sugar

Tea-like: Very delicate and clean

8.  Castillo

Species: Robusta

Castillo is the most common variety of Colombian coffee.

It makes up to 40% of Colombia’s coffee crops. 

It has been developed over many generations in the country and is derived from Robusta.

Because of its link to Robusta, many consider it lower quality than other varieties (unfairly I think).

It is known for its resilience (high resistance to leaf rust) and high yield.

It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.

9. SL varieties

Species/variety: Arabica/Bourbon.

The SL varieties have been cultivated in Kenya for decades. 

It is estimated that SL-series varieties comprise as much as 80% of all exported Kenyan coffee.

SL stands for Scott Laboratories (the name of the Kenyan research centre that first developed these varieties during the British Colonial rule of the1930s). 

There are three “official” SL varieties (and many, many more rarer ones), SL-28 and SL-34 are the most popular in specialty coffee.  

SL34 is part of the Bourbon-Typica family.

The SL28 variety originated from a single Tanganyika (now Tanzania) drought-resistant Bourbon-type tree.

The SL28  & SL34 trees are tall & have high yields. They require little nutrition, and are hardy & resistant to drought, but are susceptible to coffee leaf rust & coffee berry disease (CBD).

10. Catimor

Catimor is an Arabica coffee varietal that is a hybrid of the Timor Hybrid and Caturra coffee beans. Developed for high yield, compact size, and resistance to coffee leaf rust, it is popular with farmers, particularly in Southeast Asia. 

The Timor Hybrid provides the Catimor with its genetic resistance to leaf rust, while Caturra is a high-yielding dwarf mutation.  

Characteristics of Catimor Coffee

Disease Resistance: Thanks to its Timor Hybrid parentage (which includes Robusta genetics), Catimor is highly resistant to coffee leaf rust. 

High Yield: It is a productive coffee varietal, making it attractive to farmers. 

Compact Size: The dwarf nature of the Caturra parent results in a compact plant that allows for higher planting density and easier harvesting. 

Versatility: Catimor beans are used in various coffee-growing regions, including Central and South America, and Asia. 

Development and History

Catimor was developed in 1959 by Portuguese agricultural scientists at the Centro de Investigação das Ferrugens do Cafeeiro (CIFC). 

It was introduced to Southeast Asia in the 1970s to help boost coffee yields and combat the widespread threat of coffee leaf rust. 

Why it's Important for Farmers?

Catimor helps farmers maintain stable production despite the risk of devastating diseases like coffee leaf rust. 

Its resistance and high yield make it a sustainable and profitable choice for farmers, especially those with limited land. 

11. Java

Original Species: Coffea arabica

The Java coffee cultivar is a selection from the Abyssinia landrace of Ethiopian Arabica.

For a long time, Java was incorrectly believed to be a selection from the Typica variety. 

Introduced to the Indonesian island of Java by Dutch traders in the early 19th century, this cultivar is known for its partial tolerance to Coffee Berry Disease (CBD) and its adaptability for smallholder growers. 

Taste Profile: Java coffee is known for its distinct low-toned richness, full body, medium acidity, and notes of honey, grape, cherry, or mulberry. It often carries earthy, spicy, or smoky undertones. 

Physical Traits: The seeds and berries are elongated, and the plant is known for vigorous growth and relatively high productivity. 

CBD Tolerance: A significant characteristic of the Java variety is its partial tolerance to Coffee Berry Disease (CBD), a serious fungal disease. 

Adaptability: It is well-suited for smallholder farmers and requires fewer inputs, making it a resilient choice for various growing conditions. 

Global Spread 

From Java to Africa and Americas: After its cultivation on Java, the variety was brought to Cameroon and later introduced to Central America by organizations like CIRAD.

12. Catuai 

It’s a genetic cross between two Arabica mutations of yellow Caturra and Mundo Novo.

It can be found in many Central & South American countries such as Brazil, Guatemala (20% of the country’s coffee production), Honduras (half of all the Arabica cultivated) & Costa Rica.

The traditional problem for Catuai was its poor resistance to rust, fungal infections, and pests. 

However, this is changing as new variations of Catuai are being developed.

13. Mundo Novo

Mundo Novo is a natural hybrid of the Bourbon and Typica coffee varieties, originating in Brazil in the 1940s. 

It's known for its high yields, robust plant structure, and good disease resistance, offering a sweet, nutty, and chocolaty cup profile with low acidity. While popular for its productivity, Mundo Novo is a tall vigorous tree but is susceptible to some diseases like leaf rust and nematodes. 

Flavor Profile: Known for a sweet, chocolatey, and nutty cup with soft acidity and a full body. 

Altitude: Thrives at medium to high elevations, typically between 1,000 and 1,200 meters (about 3,280 to 3,940 feet) above sea level. 

Mundo Novo has been a crucial parent for breeding other important coffee hybrids, such as Catuaí, combining its productivity and resilience with the traits of other varieties. 

14. Caturra

The Caturra variety is a compact mutation of the Bourbon coffee plant, discovered in Brazil and known for its high yields due to its dwarf stature and high-quality cup potential, especially at higher altitudes. 

It offers bright acidity, balanced sweetness, and notes of citrus, honey, or cherry, but is highly susceptible to leaf rust. Two main types are Red Caturra and Yellow Caturra, with the former producing red cherries when ripe.  

Origin and History

Discovery: Caturra is a natural mutation of the Bourbon variety. 

Location: It was first discovered in Brazil over a century ago, with seeds originating from a mutation of Red Bourbon trees. 

Selection: The Agronomic Institute of Campinas (IAC) in Brazil further selected and introduced the Caturra variety into production and spread it to countries like Colombia and Costa Rica. 

Plant Characteristics 

Dwarf Nature: Caturra plants are characterized by their compact, dwarf size.

High Density Planting: This dwarf stature allows for closer planting distances, increasing yield per acre.

Flavor Profile and Quality

Bright Acidity: Caturra is known for its bright, citrusy acidity. 

Flavor Notes: You can expect notes of lemon, lime, honey, cherry, and sometimes spice or nuts. 

Quality vs. Altitude: The quality of the coffee increases at higher altitudes, but this can also decrease yield due to late ripening. 

Advantages and Disadvantages 

Pros:

High Yield: Offers high yields due to dense planting potential.

Excellent Cup Quality: Can produce high-quality coffee, especially at high elevations.

Adaptable: Resilient to wind, sunlight exposure, and hot temperatures.

Cons:

Disease Susceptibility: Caturra plants are very susceptible to coffee plant diseases like leaf rust.

Variations 

Red Caturra: Produces red coffee cherries when ripe.

Yellow Caturra: Produces yellow coffee cherries when ripe.

15. Arusha

Originating in Tanzania, (Mount Meru) it was first discovered in the 1880s.

It is named after the city of Arusha in Tanzania, East Africa. 

This variety thrives at altitudes above 1,500 meters, particularly in the fertile volcanic soils of Mount Meru and the Papua New Guinea highlands. These environmental conditions allow for slow maturation, resulting in dense coffee beans that contribute to a refined and complex flavor profile

Genetically, Arusha is linked to the Arabica lines—Bourbon and Typica.

Some studies suggest that Arusha is more closely related to Bourbon but more research is needed.

Its cherries are round, similar to Bourbon, while its leaves are elongated and dark brown, resembling Typica.

16. RUIRU 11

Ruiru 11 is a disease-resistant coffee variety developed in Kenya in the 1970s to combat Coffee Leaf Rust (CLR) and Coffee Berry Disease (CBD) while maintaining good yields and quality. It was created by crossing Catimor with selected SL-28, N39, K7, and Sudan Rume varieties, combining their genetic material. Named after the Ruiru Coffee Research Station where it was developed, Ruiru 11 is a key variety in Kenya's industry, known for its resilience, high yields, and good cup quality, making it an increasingly popular choice for farmers.  

Key Characteristics

Disease Resistance: Ruiru 11 was specifically bred for resistance to CLR and CBD, which are major threats to coffee plants.  It produces good, high yields, making it economically viable for coffee farmers. The variety retains good coffee quality, ensuring it remains sought after in the specialty coffee market. 

Ruiru 11 can be planted at a higher density than traditional SL varieties, allowing for more efficient land use. 

Sustainability: Its resilience helps farmers grow coffee more sustainably by reducing the risk of crop loss from diseases.

Industry Staple: It became a foundational variety in Kenya's coffee industry, balancing resistance with desirable coffee attributes.

Foundation for New Varieties: Ruiru 11 serves as a genetic base for developing even newer varieties like Batian, which aim to improve upon its strengths.

17. Batian

The Batian is a Kenyan coffee variety released in 2010, named after Mount Kenya's highest peak, and known for combining high cup quality with strong disease resistance. Developed to inherit the desirable flavor profile of traditional varieties like SL-28 and overcome the resistance of Ruiru 11, Batian trees are high-yielding and mature quickly, producing coffee within two years of planting. 

This resilience and quality make it a popular and sustainable choice for Kenyan coffee farmers.  

Key Characteristics of Batian Coffee

Origin: Kenya, introduced by the Coffee Research Institute in 2010. 

Disease Resistance: Specifically bred to resist Coffee Leaf Rust and Coffee Berry Disease (CBD). 

Yield: High yielding. 

Maturity: Early maturity, with trees beginning to produce coffee in their second year. 

Cup Quality: Excellent, with flavor notes often compared to the complex fruit and floral notes found in SL-28. 

Why Batian is a "Game-Changer"

Resilience: Its resistance to common coffee diseases significantly reduces crop losses for farmers. 

Adaptability: It thrives in various climates and conditions. 

Sustainability: By reducing the need for chemical inputs due to its natural resistance, Batian contributes to more sustainable farming practices. 

Quality: It maintains the high-quality cup profile Kenya is known for, preventing a decline in taste despite the focus on disease resistance. 

How Batian Was Developed 

Batian is a hybrid derived from backcrosses of SL-28 and SL-34, two traditional and highly regarded Kenyan varieties.

It builds on the foundation of Ruiru 11, a disease-resistant variety introduced earlier, incorporating more of SL-28's desirable cup characteristics.

In essence, the Batian variety represents a significant advancement, offering a highly productive and resilient coffee tree that doesn't compromise on the exceptional quality for which Kenyan coffee is renowned. 

Links

+ Coffees varieties - World coffee Research

---------------------------------------------------------------------------------------------------------

Coffee index. Click here :

https://djjondent.blogspot.com/2024/03/coffee.html