El Salvador Chalcuapa Finca San Antonio SHG

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Roast Details City (Light) | El Salvador

Roast Details
Roaster
heinrich
Roaster Rating
Roaster
Kaleido Serial
Roaster Size
200 g
Roasted
April 18, 2026, 3:27 p.m.
Uploaded
April 18, 2026, 4:51 p.m.
Milestones
Charge
132.5 °C —
Turning Point
80.0 °C 0:54
Dry End
147.2 °C 6:08
1st Crack
183.2 °C 11:54
1st Crack End
— —
2nd Crack
— —
Drop
189.7 °C 13:54
Cool
— —
Phase Breakdown
Dry
44.1%
Maillard
41.6%
Dev
14.4%
Batch & Yield
Green
200.0 g
Roasted
173.3 g
Loss
13.4%
Roaster Note | April 18, 2026, 4:52 p.m.

Agtron says this is a "High" roast but that isn't an option in Roastetta

Beans

El Salvador Chalcuapa Finca San Antonio SHG
200g
Moisture (Real, measured): 10.9%
Density: 767g/L
Water Activity: 0.570
Temp: 21.6 C
59.2% RH
Altitude: 118m => 898hPa

Origin: El Salvador
Region: Chalchuapa
Estate: Finca San Antonio
Varieties: Bourbon
Grade: SHG
Certification: RFA
Processing: Wet Processed
Altitude: 1400 – 1700 masl
Tasting Notes: Sweet caramel flavours and chocolate notes throughout. Vibrant acidity and medium body mellow into a creamy rich sweetness to finish.
Roasting Notes: A medium roast to avoid losing the caramel notes. No darker than City +
Moisture Content (Advertised): 9.4%

Roasting Notes

El Salvador Chalcuapa

The plan:
Warm-up:
Drum 100%, Airflow 50%
Gas 60% (medium-high heat) Get to 150 degrees C (5:00 minutes); idle there for 20 minutes (I changed the gas between 15-40 to idle)
After 20 minutes (25:00), gas 10%; bring temp down to 140 (28:00)
BBP:
Gas OFF until BT reaches 130 (31:00)
Gas 30%, air 20%, START HEATING until BT reaches 132 within 60-70s (32:10)
Charge

In batch
Charge 132 C, soak for one minute @30% then gas 60%, airflow 20%
Gas 50%@140 C, airflow same
Gas 40%@150 C, airflow same
Gas same%@160 C, airflow 50%
Gas 30%@170 C, airflow same

Mark FC @183
Drop at 2:00 dev time (expected 15% moisture loss) (13:54)

Bottoming temp: 138 in 4:30 (18:24) minutes with 10% gas and 50% air. With 30% gas, 20% air, START HEATING we climb 1 degrees in one minute (18:24) - don't forget to start heating (charge at 139?)
So next time's warm up for these beans would be:

Warm-up:
Drum 100%, Airflow 50%
Gas 60% (medium-high heat) Get to 160 degrees C (5:00 minutes); idle there for 20 minutes (I changed the gas between 15-40 to idle)
After 20 minutes (25:00), gas 10%; bring temp down to 150 (28:00)
BBP:
Gas OFF until BT reaches 138 (31:00)
Gas 30%, air 20%, START HEATING until BT reaches 139 within 60-70s (32:10)
Charge

Agtron: 74.97 (High Roast) - I can't explain the fact that increasing dev time (by 30s!) still results in a similar weight/moisture loss. Tempted to go to 20% dev next time and see what I end up with.

Cupping Notes

Brewed as baby ORB - notes of lemon and honey, very gesha-like

Additional Details
Whole Color
75.0
Ambient Humidity
59.2% RH
Ambient Pressure
898.0 hPa
Ambient Temperature
23.9 °C
Moisture Green
10.9%
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