Honduras - Bourbon Barrel Aged
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Roast Details City+ (Light/Medium) | Honduras
Roast Details
Roaster Rating
Roaster Type
2_Skywalker_Arduino
2_Skywalker_Arduino
Roaster Size
500 g
500 g
Uploaded
Nov. 22, 2025, 5:01 p.m.
Nov. 22, 2025, 5:01 p.m.
Roasted
Nov. 22, 2025, 2:19 p.m.
Nov. 22, 2025, 2:19 p.m.
Milestones
Charge
179.2° C —:—
179.2° C —:—
Dry End
151.9° C 5:26 m
151.9° C 5:26 m
1st Crack
180.4° C 7:28 m
180.4° C 7:28 m
1st Crack End
— —:—
— —:—
2nd Crack
— —:—
— —:—
Drop
198.4° C 9:18 m
198.4° C 9:18 m
Cool
— —:—
— —:—
Phases
Dry
58.4% 5:26 m
58.4% 5:26 m
Maillard
21.9% 2:02 m
21.9% 2:02 m
Development
19.7% 1:50 m
19.7% 1:50 m
Weight
300.0 g to 247.3 g 17.6% Loss
300.0 g to 247.3 g 17.6% Loss
Beans
Arrival Date: November 9th, 2025 Harvest year: 2025, Packed in GrainPro then aged in a Bourbon Barrel that had been infused with Peach Single Malt Scotch.
Acidity & Brightness: Slightly bright and slightly sweet
Balance & Finish: Complex with a lingering finish
Body & Texture: Rich body and creamy texture
Flavors: Dark chocolate, caramel, oak and vanilla
Grade: SHG-EP, grown at 1750 masl
Certifications: Direct trade & Bird friendly
Processing: Fully washed and sun dried on raised African beds. Once dried and hulled, aged in a charred oak barrel previously used to age bourbon.
Grower: De La Finca Coffee | Finca la Esmeralda
Region: La Sampedrana, Comayagua, Honduras
Varietals: Caturra & Typica
Roasting Notes
Was aiming for Full City, finished lighter than I wanted, and FC seemed to take a while to "finish"
Beans aren't very dense, so volume was bigger for the same batch weight, which I think soaked up a lot of my charge heat. Maillard phase was pretty short. I think charging higher to get to DE sooner, will help let us linger in Maillard longer.
