Aida Batlle Selection: Washed Kilimanjaro Discussion - Page 7

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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CarefreeBuzzBuzz
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#61: Post by CarefreeBuzzBuzz »

Brewzologist wrote:Here is my 'first crack' at this coffee. :D The next time I roast it I'll tweak the gas more toward the end so it doesn't run quite as long. Looking forward to tasting it!

image

Damn good looking roast Steve, that's probably a great espresso.
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TomC (original poster)
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#62: Post by TomC (original poster) »

Just a heads up, I dipped into my private stash to fulfill the last few requests, but my stock is now sold out. I'll update this thread with the information of how to obtain it (at retail price) out of Miami, when Aida solidifies the details. I spoke to her Sunday and we're looking forward to setting up some kind of Zoom/ Skype call.
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wingnutsglory
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#63: Post by wingnutsglory »

Thanks again, Tom, for all the work that went into making this happen!!

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GC7
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#64: Post by GC7 replying to wingnutsglory »

+1

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TomC (original poster)
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#65: Post by TomC (original poster) »

wingnutsglory wrote:Thanks again, Tom, for all the work that went into making this happen!!
I'm just happy to see a Central American coffee achieve/receive the same or greater acclaim than more transient or newer coffees like those from sources like Panama. Aida's coffee wiped the floor with COE lots years before geisha landed ( by about 2-3 years to be precise) and offer cup details not easily achieved by lesser competitors.

All in all, I think it's still a balanced, complete coffee. You'd be extremely hard-pressed to find another washed central with this level of flavor dynamics, yet body and mouth feel.
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pcofftenyo
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#66: Post by pcofftenyo »

This was delivered a couple days ago and I'm really looking forward to taking a run at it this weekend.

Thanks for all your hard work in getting this for us Tom.

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bradm
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#67: Post by bradm »

Here's my second attempt:



Since the first try was too underdeveloped, I added a minute of slow heat at the end of this roast. I may have marked FC a little prematurely, still heard a few snaps after dropping. The beans smelled sweet in the pan. After 12 hours rest, the cup is dominated by lemon zest acidity, with some faint sweetness showing as it cools. Hopefully it will age well.

I'd appreciate suggestions for the next roast. Maybe cut power more aggressively around DE?

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GC7
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#68: Post by GC7 »

bradm wrote:Here's my second attempt:

image

Since the first try was too underdeveloped, I added a minute of slow heat at the end of this roast. I may have marked FC a little prematurely, still heard a few snaps after dropping.

I'd appreciate suggestions for the next roast. Maybe cut power more aggressively around DE?
Hi Brad - I'm glad to see an Aillio profile for this bean. My next roast will be with my new Aillio Bullet. My experience and cupping (roasted with my now departed HotTop) is that this bean is better if first crack is allowed to be finished. No snaps in the cooking tray. My best roast was 30 sec after FC ended or a few degrees farther on the Aillio. The brightness tones down somewhat and the deep caramels, molasses (dark sugar for some) and cherry develop nicely.

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TomC (original poster)
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#69: Post by TomC (original poster) »

As promised,

Aida just went live with her website. Folks will be able to buy her green coffee in home-roaster sized amounts.

https://aidabatlleselection.com/?fbclid ... rQZxZIqM0w
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coffeemmichael
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#70: Post by coffeemmichael »

Ordered!