Oyugis Honey
Roast profile graph is not visible on smaller displays (such as mobile). Please view on a desktop browser.
Roast Details Full City (Medium) | Kenya
Roast Details
Roaster Rating
Roaster Type
Kaleido Serial
Kaleido Serial
Roaster Size
200 g
200 g
Uploaded
Feb. 22, 2026, 2:37 p.m.
Feb. 22, 2026, 2:37 p.m.
Roasted
Feb. 22, 2026, 6:25 p.m.
Feb. 22, 2026, 6:25 p.m.
Milestones
Charge
143.5° C —
143.5° C —
Turning Point
84.5° C 0:44
84.5° C 0:44
Dry End
144.2° C 4:41
144.2° C 4:41
1st Crack
186.4° C 10:56
186.4° C 10:56
1st Crack End
— —
— —
2nd Crack
— —
— —
Drop
193.8° C 12:27
193.8° C 12:27
Cool
115.6° C 16:59
115.6° C 16:59
Phases
Dry
37.6% 4:41
37.6% 4:41
Maillard
50.2% 6:15
50.2% 6:15
Development
12.3% 1:32
12.3% 1:32
Weight
200.0 g to 169.0 g 15.5% Loss
200.0 g to 169.0 g 15.5% Loss
Beans
Oyugis Honey
Details
Origin: Kenya
Region: Oyugis, Homa Bay County
Producer: Lot 20
Processing: Honey
Varietal: Ruiru 11, Batian
Altitude: 1200-2200
Green Water Activity .530
Roasting Notes
The plan:
Warm-up:
Drum 100%, Airflow 20%
gas 100% until 230 C
gas off until 132 C
gas 60% until charge at 150 C
In batch:
Charge 140 C, gas 60%, airflow 20%
Gas 50%@140 C, airflow same
Gas 40%@150 C, airflow same
Gas same%@160 C, airflow 50%<--- maybe do this at 155?
Gas 30%@170 C, airflow same
Mark FC @186
Gas 20%@12% DTR, airflow same
Drop at 1:30 dev time
City Roast; 56.18
Probably next time I will:
Reduce the gas settings by 10% to extend the roast and to control it a bit better
Reduce dev time to 1:20
Cupping Notes
Ok - bit bitter, unfortunately.
