Monday night, I finally got to my weekly roasting. I roasted the following:
I’ve had the Mexico, the Sumatra and today, the Rwanda. I’ve mentioned the Rwanda earlier – after a 5 day rest. This time, it was a three day rest. Definitely different. I’d say after this morning, I like the Rwanda on a shorter rest cycle. The shorter rest seemed to remove some of the citrus astringency, and holding a more rounded body. Tom described the body as ‘silky’, which after this morning, is appropriate.
The roast on the Rwanda was Full City, stopping at about 450F. Did the same for the Sumatra. The Mexico was a Full City roast, stopping around 440-445F. The Ethiopian and Brazil were both City roasts, finishing around 435F. Those I’m holding for a while.
Solo Deo Gloria,