At Garage Roasters we're constantly roasting new coffees... always looking for novel flavours and textures...
Sample roasting for our Coffee Prototypers product, the Fermentation Project, and to add new variants to our confectionary series, has been a really intense process recently.
I've previously described sample roasting as a multi-dimensional optimisation with an infinite set of potential solutions. Blending proportions, temperature and air flow profiles, and extraction parameters mean that a roaster can often find themselves in extremely complex topography... one which can sometimes feel like you're stuck in a deep local minimum with unscalable cliffs surrounding you! A few weeks ago we felt exactly this way...
... however, a few days later we struck gold three times...
Firstly, we managed to perfect the profile for the Campo Hermoso Cherry Madness which featured in our latest Coffee Prototypers release... with comments coming back to us such as "that cherry coffee is insanely good" and "forward in the berry/blackcurrant notes, really smooth dark chocolate, it's a beauty".
Secondly, we finally nailed the blend profile for Chérie Ripe, our homage to Cadbury Cherry Ripe... a blend of Cherry Madness, a natural Ethiopian and a washed Guatemalan... it's delicious!
Thirdly, we edged closer to our final profile for the Fermentation Project... a medium roast omni which can be used for both espresso and cupping purposes. We rather quickly sold out of tasting kits for the Fermentation Project, however we may well have a few more kits available when roasting is completed in the middle of this month... if you missed out and are interested then check back on the website starting Monday week.
If you'd like to purchase Chérie Ripe then please click here.
To read about a $750/kg coffee click here
To read about high end coffee equipment click here