This much is a fact at this point. If you have a fresh coffee, you can roast it pretty light. As a coffee ages, it ends up requiring a darker roast profile.
Working with the Kiandu has been a real lesson in reminding us how important keeping the coffees fresh can be. We can really push this coffee lighter and just make it pop. It's a real interesting issue as we have about four more coffee coming over the next few weeks that are really fresh or should be because they were all vacuum packed at origin.
That should be exciting but the work of getting this massive load of coffees into storage and then setting out to profile them for a production roast is a serious challenge.
updates and notes from the founder of barismo coffee roasters in Arlington/Cambridge, MA.
