What's the Best Roast Level for Specialty Coffee? Ideal Roast Degree for Colombian Coffee

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FrontStreet Coffee's Finca El Paraiso Geisha Roasting Curve Sharing

Finca El Paraiso is a coffee estate that Mr. Diego Samuel began operating in 2008. Initially, it was just a small 2.5-hectare family estate, and the owner invested the annual harvest surplus into coffee agriculture research, continuously studying how specialty flavors could be produced better.

In 2015, he participated in a local regional competition for the first time and won first place. After becoming famous overnight, he gained recognition from the industry, which motivated him further in promoting specialty coffee cultivation.

Through his company Indestec (Innovacion y Desarrollo Tecnologico para la Caficultura), Diego created new innovative technologies to improve and stabilize coffee quality. He says he likes to step out of his comfort zone because it continuously helps him progress.

Finca El Paraiso currently mainly grows Bourbon, Laurina, Gesha, Castillo, and other varieties, and is planning to try more different varieties.

The variety of this coffee bean is Bourbon.

Bourbon belongs to a branch of the Arabica species. It is a variant of early Typica (pre-coffee history) that was transplanted to Yemen, with the bean shape changing from slender and pointed to round. In 1715, after France transplanted the round Yemen Mocha beans to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution), it was named Bourbon. The round Bourbon beans were辗转 passed to Brazil and Central and South America in 1727, and in 1732, Britain transplanted Yemen Mocha to St. Helena Island (where Napoleon was later imprisoned) - these were also round Bourbon beans. Bourbon is the perennial champion in American specialty coffee cupping.

The green beans appear to have noticeably uneven color and have a faint fermented aroma as well as grassy fragrance.

Curve 1

Yellowing point at 5:15, first crack at 9:23, temperature 182.9°C. Removed from roaster 3 minutes after first crack at 199.8°C. This is a medium-dark roast with a heavy mouthfeel, featuring chocolate and nut flavors.

Cupping notes: cocoa, caramel, cream, smoky, and citrus flavors, but with poor cleanliness, containing woody and other off-flavors.

Curve 2

Yellowing point at 5:10, first crack at 9:07, temperature 183.4°C. Removed from roaster 2 minutes after first crack at 196.5°C. This roast level is medium-light, preserving more floral aromas and acidity.

Cupping notes: fermented aroma and floral fragrance. When slurping, there are passion fruit, ripe apple, citrus, hazelnut, and caramel flavors.

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