Ethiopia Guji Shakiso Gigesa G1 Natural

Fragrance and aroma of florals, peach, strawberry, and rose. Notes of cherry, peach, and rose with an aftertaste of cocoa nib and raspberry. Cup has a ripe fruit sweetness. Medium malic and citric acidity with a medium body and soft, milky mouthfeel.

High density coffee Dense coffees can handle a lot of heat application, and that heat helps build the momentum needed to push through the endothermic reactions of the Maillard and caramelization phases. With so much energy required later in the roast, it can be tempting to hit a dense coffee hard from the very start. However, it is also important that there is enough heat penetration through the coffee seed during drying. If heat doesn’t reach the center of the seed, the interior will be underdeveloped, leaving a cup with astringency and a lack of sweetness, even when the roast data looks right. Starting the roast with a minimal heat application allows heat to move evenly through the seed, while quickly increasing heat application after turnaround builds the energy needed heading into Maillard. This approach provides both adequate heat penetration and enough momentum to develop complex volatiles during Maillard, then carry that energy through caramelization for sweetness and body. The key with dense coffees is to think of the beginning of the roast as preparing the seed and the middle of the roast as driving it forward.