Coffee Roasting Profiles

Coffee Roasting Profiles and Comparison: Common Single Origin vs. Micro-Lot Bourbon Variety from Guatemala

Coffee roasting profiles for Guatemalan single-origin beans, especially comparing more widely available beans with a micro-lot Bourbon variety, often highlight differences in bean structure, sweetness, and acidity. Widely available single-origin Guatemalan coffees, grown primarily in regions like Antigua, Atitlán, and Huehuetenango, have characteristic chocolate and nutty flavors with bright acidity, often intensified by medium to dark roasts to bring out a balance of chocolatey sweetness and complex acidity. These coffees typically develop well between 195-205°C (383-401°F) in medium roasts to maintain vibrant acidity while caramelizing natural sugars for balanced flavor.

In contrast, a micro-lot Bourbon variety from Guatemala, grown at high elevations with careful processing, offers unique attributes due to the Bourbon varietal’s denser bean structure and inherently sweet profile. Bourbon beans develop distinctively sweet and complex flavors in a medium roast profile, with a temperature range slightly lower (190-200°C) to preserve nuanced notes like caramel, red fruit, and floral aromas. Roasters often use a slow development time, typically extending the Maillard reaction phase, to highlight its fruity acidity without overwhelming sweetness. Given Bourbon’s lower acidity is relative to other varieties like Typica, the roasting approach often aims to preserve a light, syrupy body, and subtle floral notes, with first crack temperatures observed at around 198-200°C (388-392°F).

Ultimately, a typical Guatemalan single origin offers reliable, bold flavors with a balance between chocolate, nut, and acidity, while a Bourbon micro-lot brings out delicate sweetness and complexity, often with brighter fruit-forward notes and a syrupy body. This difference can make Bourbon micro-lots particularly suited to pour-over methods, which accentuate these nuanced profiles over the robust, reliable flavors that shine in espresso and immersion methods for common Guatemalan origins.

Detailed Roasting Steps for Guatemalan Single-Origin vs. Micro-Lot Bourbon Variety

When roasting Guatemalan coffee beans, specifically comparing common single-origin profiles with a micro-lot Bourbon variety, each requires a tailored approach to bring out their unique characteristics. Here’s a step-by-step roasting guide for each type:

1. Single-Origin Guatemalan Coffee Roasting Profile

  1. Preheat and Load Beans: Preheat your roaster to around 200°C (392°F). Load beans at this temperature to prevent tipping (scorching of bean tips).
  2. Drying Phase (0-5 minutes): Start with 100-110°C (212-230°F), gradually increasing to 150°C (302°F) by minute 5. This phase helps remove residual moisture from the beans, crucial for even roasting.
  3. Maillard Reaction (5-9 minutes): Increase to 160-175°C (320-347°F). During this phase, caramelization begins, creating nutty and chocolatey notes typical of Guatemalan profiles. Gradually increase airflow to manage heat evenly.
  4. First Crack (9-11 minutes): Typically, first crack occurs around 195-200°C (383-392°F). Allow beans to enter first crack fully but monitor closely; this is where sugars caramelize, enhancing sweetness. Aim for a medium roast for balanced acidity and chocolate notes by extending the time slightly into first crack.
  5. Development Phase (11-12.5 minutes): Slow down the roast rate post-first crack to reach a final temperature around 205°C (401°F) for medium roasts. This brings out balanced acidity, with chocolatey and nutty flavors. Cool immediately to prevent over-roasting.
  6. Cooling: Quickly cool beans by around 2-3 minutes to halt the roast and retain flavors.

Flavor Profile: Balanced acidity, chocolate, and nutty notes with a full body, ideal for espresso or French press.

2. Micro-Lot Guatemalan Bourbon Variety Roasting Profile

  1. Preheat and Load Beans: Preheat your roaster to 190°C (374°F). Load beans at this temperature to avoid shocking their denser structure, allowing a more even development.
  2. Drying Phase (0-5 minutes): Begin around 100-115°C (212-239°F) and increase to 140-145°C (284-293°F) by minute 5. Bourbon beans have slightly lower moisture retention than typical varieties, so proceed slowly to preserve their subtle flavors.
  3. Maillard Reaction (5-9 minutes): Increase to 150-170°C (302-338°F), focusing on a slow, consistent heat increase. This phase should bring out the complex sugars in Bourbon beans, amplifying sweetness and accentuating floral and fruity undertones. Lower airflow may help retain sweetness.
  4. First Crack (9-10.5 minutes): First crack for Bourbon beans generally occurs between 198-200°C (388-392°F). Allow beans to just enter first crack to highlight fruity and floral notes without overwhelming sweetness. Avoid rushing through this stage, as a gentler approach allows for more complex flavor development.
  5. Development Phase (10.5-12 minutes): Keep the final temperature slightly lower, around 202-203°C (396-398°F). A light-medium roast emphasizes the syrupy body, fruity acidity, and sweetness inherent to Bourbon. Pull beans slightly before they fully finish first crack for a lighter roast that highlights acidity.
  6. Cooling: Cool beans within 2 minutes to preserve the delicate flavor profile.

Flavor Profile: Fruity acidity with caramel, red fruit, floral notes, and a syrupy body, best suited for pour-over or drip brewing to accentuate delicate flavors.

Key Differences in the Roasting Approach

  • Temperature Control: The Bourbon roast requires more gradual heat increases and lower endpoint temperatures to preserve delicate acidity and floral notes, while a standard single-origin can withstand slightly higher temperatures for a richer, fuller-bodied profile.
  • Development Time: Bourbon beans benefit from a longer Maillard phase with slower development, enhancing complexity, while single-origin beans can handle a more straightforward development with quicker first crack progression.
  • Cooling: Both profiles should cool rapidly, but Bourbon’s subtle flavors make precise cooling essential for capturing its distinct notes.

These steps maximize each coffee’s unique qualities, allowing the robust, balanced single-origin and nuanced, fruit-forward Bourbon profiles to shine.

Coffee Roasting Profiles