Today I did my initial roasts of the Java and the Kenya. I’m excited about both of these.

The Java is wet hulled, which is a processing method specific to Indonesia. It results in a coffee which is low in acidity and often has a distinctively “earthy” flavor. It’s been years since I’ve roasted one of these, so I’m looking forward. I tend to do a lot of high-elevation Central American and Ethiopian coffees which benefit from high heat. Being less dense, Indonesians generally prefer a more gentle touch. I think I did fairly well on my first attempt. From brewing a sample cup a few hours after roasting, I’m encouraged. I’m getting some good flavor. I’m also detecting a bit of “chalkiness”, but this will most likely subside after the beans have had a few days to rest. That said, I already know how I’m going to refine my recipe for this bean.

As for the Kenya AA: I don’t know much about this particular bean, as I didn’t get it from my regular supplier. I bought 20 pounds of it off of a roaster in Cadillac. He spoke highly of it, saying it was exceptional even for a Kenyan. Like the Java, I sampled this an hour after roasting, and I see what he means. It will improve over the next week or two (if it doesn’t get consumed first), but I can already tell that this one is special. I’ll continue to refine the recipe for this one, but I think my first attempt was pretty close to the mark. I don’t roast a lot of Kenyans, but I have a lot of experience with other East Africans, and I think some of the same principles apply.

I have very limited quantites of each of these, but will be roasting more over the next couple of weeks, and will keep my inventory page updated.