Roasting

And the 2026 Hacea Roasting Championship winners are...

Thank you to everyone who participated in this year's Hacea Roasting Championship! 

Today's coffee that we are going to approach is the Rwanda Muhororo Natural.  The coffee comes from the Nyamasheke region of Rwanda, on south western edge of Lake Kivu.  The coffee is 100% Red Bourbon, characteristic of Rwandan production.  The coffee is natural processed.  

Today's coffee that we are going to approach is the Swiss Water processed lot of Rwanda Muhororo Natural.  Troubleshooting through problems with astringency and lack of sweetness to get to a final roast that is sweet and full of body.

In this year’s challenge, roasters will receive both conventional and Swiss Water decaffeinated green coffee to roast into the perfect half-caff blend.

Explore detailed roasting strategy for Guatemala Huehuetenango Chq'Ul washed coffee.  Three different roasting approaches are discussed with roast curves, data charts, and cupping outcomes.

Today's coffee that we are going to approach is a fresh crop (2025) from Kerehaklu Estate in India with 4 different roasts.  This coffee is a washed coffee with a lime culture added during processing.

Roast along through 4 different roast approaches to this unique coffee from Kerehaklu Estate in India.  

Technique and advice on roasting a natural processed coffee from Hacienda Sonora in Costa Rica.