Colombia Excelso Huila
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Roast Details City (Light) | Colombia
Roast Details
Roaster Rating
Roaster Type
Kaleido Serial
Kaleido Serial
Roaster Size
200 g
200 g
Uploaded
Jan. 18, 2026, 3:17 p.m.
Jan. 18, 2026, 3:17 p.m.
Roasted
Jan. 10, 2026, 3:32 p.m.
Jan. 10, 2026, 3:32 p.m.
Milestones
Charge
138.5° C —:—
138.5° C —:—
Dry End
149.2° C 5:57 m
149.2° C 5:57 m
1st Crack
183.0° C 11:53 m
183.0° C 11:53 m
1st Crack End
— —:—
— —:—
2nd Crack
— —:—
— —:—
Drop
186.5° C 13:23 m
186.5° C 13:23 m
Cool
124.5° C 16:09 m
124.5° C 16:09 m
Phases
Dry
44.5% 5:57 m
44.5% 5:57 m
Maillard
44.3% 5:56 m
44.3% 5:56 m
Development
11.2% 1:30 m
11.2% 1:30 m
Weight
200.0 g to 170.5 g 14.8% Loss
200.0 g to 170.5 g 14.8% Loss
Beans
Origin: Colombia
Region: Huila
Sub Region / Town: Various
Estate: Various
Altitude: 1250-2150 masl
Harvest: Year Round
Varieties: Bourbon, Castillo, Caturra, Colombia, Typica
Certification: RFA
Grade: EP – Excelso
Processing: Fully Washed
Cupping Notes: Green Apple, Caramel and Dark Chocolate
Roasting Notes
Warm-up:
Drum 100% (previously 80%), Airflow 20%
gas 100% until 230 C
gas off until 132 C
gas 40% until charge at 140 C (Accidentally set to 60 gas)
In batch:
Charge 140 C, gas 40%, airflow 20% (Accidentally set to 60 gas until 140 again, then lowered to 50 @140)
Gas 40%@160 C, airflow 50%
Gas 30%@175 C (changed at 170 as the ROR curve looked like it was flatlining)
Mark FC at 183 C
Gas 20%@12%DTR, airflow same [Never got here; dropped at about 11.2%]
Drop at 1:30s dev time (expected 15% moisture loss)
