Other roasters often rely on computers to determine when their beans have been fully roasted. But Geir Oglend of Drumroaster Coffee, lets his beans do the talking. Oglend carefully listens for the “first crack” – the moment when the beans reach a certain temperature and begin to make a small cracking sound. This allows each bean to get just the right amount of time and temperature it needs. Applying this method to these Caturra and Catuai beans from Guatemala’s Finca La Esperanza brings us a coffee that is graceful on the palate with apricot and dried red fruit undertones and a lingering taste of honey-coated marcona almonds.
Cobble Hill, British Columbia
Finca La Esperanza, farmed by Octavio Herrara
San Pedro Necta, Huehuetenango, Guatemala
Caturra & Catuai
Meters Above Sea Level
With apricot and dried red fruit undertones, this coffee is graceful on the palate with a lingering taste of honey-coated marcona almonds.