I don't know if anyone's reported on this bean yet (getting over 300
e-mails a day, I tend to delete a lot), but I think I am in for
something special. I just got through with roasting tonight--some
Lekempti, some Sidamo--and did my first batch of the Kivu. I used
what has become a generic profile for me: adding the beans at 250
(which, by the time I get the TO back on, becomes about 180),
bringing it up to 300, then holding it at that temp for a minute. I
do that every 25 degrees so that it takes about 8 to 9 minutes to get
to 400. (These are air temps, using an electronic probe above the
beans but not in them.) Then I let the temp come up on its own to
around 490, which takes about another 6 minutes.
At around three or four minutes, that is around 325 to 350, a nice
woodsy smell arose. It reminded me of earth and burning sweetgrass, a
little oaky, a little fragrantly herbal. That was nice to smell for a
while. Then as it got into first crack, just past 450, it was the
most powerful burning-caramel smell I think I've gotten from coffee!
Not bad, not a burning *coffee* smell, but a cooking sugar smell that
was both pungent and delicious. When I pulled it, around 490 at 15
minutes, it was just on the verge of 2nd crack. (By the way, unlike
many peaberries, this had a fairly well defined first crack.) By this
time it was smelling just on the barest verge of sharpness, so I
pulled it. Cooled for about two and a half minutes, and it looked
I have to wait until tomorrow to try any! Like so many beans, I will
just LOVE tasting the developing flavors over the next several days.
Scot "Congo? Who knew?" Murphy
"You were sick, but now you're well again, and there's work to do."