Xinabajul Aler Villatoro
Roast profile graph is not visible on smaller displays (such as mobile). Please view on a desktop browser.
Roast Details Full City (Medium) | Guatemala
| Roaster | Brewweasel | |
| Roaster Rating | ||
| Roaster Type | 2_Skywalker_Arduino | |
| Roaster Size | 400 g | |
| Uploaded | Nov. 14, 2025, 2:02 p.m. | |
| Roasted | Nov. 14, 2025, 11:44 a.m. | |
| Charge | 174.6° C | —:— |
| Dry End | 154.3° C | 5:04 m |
| 1st Crack | 184.4° C | 7:06 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 193.2° C | 8:42 m |
| Cool | 140.9° C | 10:06 m |
| Dry % | 58.2% | 5:04 m |
| Maillard % | 23.4% | 2:02 m |
| Dev % | 18.4% | 1:36 m |
| Weight | 300.0 g to 260.8 g | 13.1% Loss |
Beans: Sweet Maria | GuatamalaWet Process (Washed) Cultivar: Bourbon, Caturra, Catuai, Typica The dry fragrance of this lot from Aler Villatoro has a scent of caramel and dark sugars. The sweetness in the wet aroma smells is more intense, with deep sugar browning tones, and a hint of honey-drizzled walnut. When brewed, City+ roasts show ample cup sweetness, with a developed dark brown sugar note, and Dulce de Leche type creamy caramel flavor. Aler's coffee cools to bittersweet cocoa powder, caramel popcorn, and a mild mannered hint of dried apple that added to the acidic impression. At Full City, chocolatey flavors help construct a sturdy base bittersweetness that is built up by big body too. Evaluated as espresso, my Full City roast yielded a velvety textured shot, cocoa-toned, bean-to-bar dark chocolate, and a rindy citrus accent brought a lively side to the bittersweetness. Score 87 |
Roasting Notes: Aiming for:A longer Maillard phase increases body and develops chocolate notes, but overextending can mute fruit complexity and push toward bitterness. Keep drying steady but not rushed so that bean structure sets up well for even flavor development; typically 4–8 minutes depending on batch size. Limit development time after first crack to 2 minutes or less Drying Time: 35–40% of total roast time. Maillard Reaction: 40–45% of total roast time. Development Time: 15–20% of total roast time, ending no more than about two minutes after first crack, to avoid excessive bitterness. |
