This week i roasted more of the Kenya Tinganga. I was not happy with my initial roast - i let it go too dark, and it just didn't have as much sweetness as i think it could deliver with a lighter roast. I'll blame my neighbour for interrupting me right as i was about to dump the roast for that one!

Today i also roasted the Bolivian San Juan 8 Estrellas.

This is a red and yellow caturra fully washed coffee. I love the white grape acidity and caramel/toffee flavour of good Bolivian coffee, and if the look and smell of this roast is anything to go by, we're in for a cracker here!  This is a well known coffee farm, but i've not yet tried the Estrellas.

I roasted this one to the same profile as i did the amazing Costa Rican Las Lajas Black Pearl coffee. First crack was at 10:45 at 198, then roast pulled at 14 mins at 207 degrees, about one minute past the end of first crack.