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Topic: Guatemala El Injerto Estate Pacamara, (22 lines)
1) From: Edward Bourgeois
I've heard several approaches to roasting a Pacamara. Some with a
faster ramp and others with a slower approach. For a SHB it is a bit
softer and absorbs heat a bit faster than other varietals. Sweetness
is there but not at the level of say a bourbon so the leg between
300f-first crack is a bit tricky. There's something about the Pacamara
flavors that really appeal to me but still have not settled on an
approach to roasting them. Any thoughts?
Ed
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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