Brazil Poco Fundo Green Coffee Beans

As reported in my previous post, I was about to roast some Brazilian Poco Fundo green coffee beans. I used the following profile, which is saved as #3 in my i-Roast 2:

• 385F for 7 minutes
• 430F for 2 minutes
• 465 F for 2 minutes

The roasting profile seemed to work out very well for these beans, which are on the small size. The color was medium to dark-medium. The beans when ground were the same color as the exterior color of the beans, meaning I had pulled off the perfect "Full City" roast.

The beans produced acceptable crema, though less than was produced by the previous beans I was testing, Timor Maubesse beans. The flavor was on the sweet side, and they made a very pleasant espresso-based drink. (Try my favorite, a flat white). If I had to choose between this, the Poco Fundo from Brazil and the Timor Maubesse from Timor, I would prefer the Maubesse.

Next up are Bolivian Cenaproc beans. Once again, organic green coffe beans, shad grown and certified USDA organic.

Roasting Green Timor Maubesse Coffee Beans

Roasting the green Timor Maubesse coffee beans that came in the Seven Bridges Cooperative sampler pack was a learning experience.

If you've been reading these posts about roasting green coffee beans at home using an i-Roaster 2, then you will know that I started out with Seattle's Vivace Roasteria's "Dolce" blend beans. The Timor Maubesse beans are a lot smaller than the beans in the Dolce blend. Actually, they are sort of tiny.

In the first roast I actually blended 50/50 Dolce and Timor Maubesse beans and roasted at 385F for 7mins, 430F for 3.5mins, and 465F for 2.5 minutes.

It turned out to be one of my favorite blends ever! So sweet tasting! Good crema production too.

The second roast I used just the Timor Maubesse beans and set out to use the same roast profile. Luckily I kept an eye on things as by time it was at the end of 1.5 minutes for the final step the beans were pretty dark, so I stopped the roaster. (By the way, to interrupt a roasting profile and start the cool cycle, just press the "Roast" button").

The outcome was definitely a "dark roast". The flavor of the beans on their own wasn't as pleasant as when blended with the "Dolce" beans. And crema production was only average to poor. Unfortunately there weren't any more beans for me to test whether this less-than agreeable outcome was due to over-roasting the beans or not.

So on to the next bean variety. These are Brazil Poco Fundo, fair trade certified, and USDA certified organic green beans. Once again the beans are on the smaller size so in the roast I just finished, but haven't yet tried, I used the following profile which I have saved as roasting profile 3 on my i-Roaster:

• 385F for 7 minutes
• 430F for 2 minutes
• 465 F for 2 minutes

The roast turned out at a mid-brown color. The label on the package states the beans are recommended for medium to full city roasts. I'll let you know what the flavor is like and what the crema production is like soon. Oh, and as I put them in my Bean Vac I took a whiff of course, and noticed that the aroma had a distinct tobacco overtone!

Get a sampler pack of organic fair-trade green coffee beans from Seven Bridges Cooperative

Get your own i-Roast 2 from Amazon.com

Latest Roasting Profile for iRoast 2

My latest roasting profile using Vivace "Dolce" blend green beans and my iRoast 2 home roaster was as follows:

• 385F at 6 minutes
• 430F for 3.5 minutes
• 465F for 2.5 minutes

I think I got to the point where the beans were starting to burn. This profile was different from the previous one with the addition of 30 seconds for the last phase. I do believe the beans need a tad more roasting than that in the 385F for 6 minutes / 430F for 3.5 minutes / 465F for 2 minutes profile. So my next test profile will actually be to extend stage 1 by a minute and go back to 3 minutes for stage 2, and 2 minutes for stage 3.

Get a sampler pack of organic fair-trade green coffee beans from Seven Bridges Cooperative

Get your own i-Roast 2 from Amazon.com