Honduras - Bourbon Barrel Aged
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Roast Details City+ (Light/Medium) | Honduras
| Roaster | Brewweasel | |
| Roaster Rating | ||
| Roaster Type | 2_Skywalker_Arduino | |
| Roaster Size | 500 g | |
| Uploaded | Nov. 22, 2025, 5:01 p.m. | |
| Roasted | Nov. 22, 2025, 2:19 p.m. | |
| Charge | 179.2° C | —:— |
| Dry End | 151.9° C | 5:26 m |
| 1st Crack | 180.4° C | 7:28 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 198.4° C | 9:18 m |
| Cool | — | —:— |
| Dry % | 58.4% | 5:26 m |
| Maillard % | 21.9% | 2:02 m |
| Dev % | 19.7% | 1:50 m |
| Weight | 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. |
