Washed coffees from Guatemala and other Central American producing countries are in some ways the control batches, the roasts that give you the base knowledge and experience for how a coffee can or should roast.
Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen
When thinking about how to make an excellent decaffeinated coffee you have to first focus on the coffee before decaffeination. The original quality of the green coffee before decaffeination is extremely important, surprise surprise.
by Mike Strumpf and Christopher Schooley, photos by Swiss Water Process and Christopher Schooley
What Makes a Great Decaf - Mike Strumpf - Swiss Water Process
I've been thinking about roasting. I've been thinking about coffees that take a little more work in the roaster - coffees that many of the coffee folk these days who are more interested in brighter and more acidic coffees frequently dismiss
The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.
By Christopher Schooley
Popular Brazilian sample roaster Rod-Bel
The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.
Rwanda has one of the most interesting East African coffee histories. It is a place where the production of high-quality coffee is inextricably linked to the rising spirit of a population after the tragic genocidal civil war of the 1990s.
By Thompson Owen and Christopher Schooley, Photos By Thompson Owen