How we dial in a new Ethiopian lot
By Dimas PrakosoBrewing
Every new coffee arrives at the roastery as a 300 g sample long before the full lot ships. That sample is where the real work happens: by the time sixty sacks land in Jakarta, we already know roughly how we want them to taste.
Three roasts, one table
We roast every sample three ways — fast, medium and long — and cup them side by side the next morning. Ethiopian naturals in particular can swing from jammy to vinegary in thirty seconds of development time, so the spread tells us where the edges are.
Most of the time the medium profile wins, and we spend the following week nudging it: a little more heat early to open up the fruit, a slightly longer finish when the acidity feels sharp.
Resting matters more than you think
Light-roasted naturals need time. We taste every roast at day 3, day 7 and day 14, and the recipe on the bag is based on day 10 — roughly when a bag ordered online is opened at home.
If a coffee tastes flat on day three, wait. If it still tastes flat on day ten, it's the roast.
End of ticket