I have got through a good amount of the Rwanda now, a great coffee to roast with. It was a med roast, which means the coffee is well rounded with good body, but it does lack some of the distinct flavours of the other beans I’ve roasted. Not sure if this is a purely a roast profile thing, but I’m getting more traditional coffee flavours and a good whack of dark chocolate, but little else.
The decaf has also been surprisingly OK. The flavour isn’t bad, but the beans are incredibly dense even after a long (17 minute) roast. To those with experience, do you have to blast decaf to get to first crack? Or does the decaffeination process (I think this is water decaf) mean the beans don’t expand in the way others do?
