I spent the day at the Berkeley CoRoaster, a  shared coffee roasting facility in West Berkeley, sample roasting a few coffees. It was quite an interesting experience roasting on a professional industry standard machine in an environmentally controlled space, Instead of trying to adjust my roaster to the changing weather I could instead just focus right in on the process. The Probat sample roaster, is an open drum, so you are directly exposed to what is going on from when you first drop the coffee in (charge) till you take the coffee out (drop).

Today I roasted, 3 different coffees (see this for how I grade):

  • Special: Yemen Haraaz AA. This was my favorite coffee of all time last I was able to try it. Christine says the freshly roasted beans are scented like strawberry milk!
  • Superior: A Colombian from a small family farm in the Huila region. Tasting notes say, cherry cola, berry, green tea, honey and savory
  • Good: A Colombian supremo from the  Medellín area. Tasting notes say, Black cherry, dark chocolate, green apple

Can’t wait to try these out tomorrow! If I like the Good Colombian. it will be my first Fancy Coffee Test coffee for you to try! Only concern is that it comes in a 150lb bag…

Green Coffee

Green Coffee

Roasted Coffee

Roasted Coffee

Update: Tasting results

Special, Yemen. I’m crushed. This was once my favorite coffee but unfortunately age has not treated it well. Although some thought it had some nice initial flavors, the lingering funky, wooden cedar’ish after taste really kills it. 2 out of 3 said they could drink it but no one liked it. Fortunately I only invested in 1 pound of this faded gem.

Superior, Colombian. Although a good coffee, it’s just not strong enough to hit superior. The tasting notes are detectable and the cherry cola is a deep, dark flavor which is quite nice.

Good, Colombian supremo. It’s a winner. This is a good, solid everyday coffee which was just what I was hoping for. The black cherry is very clear but not overwhelming. Like many Colombian coffees it is not a complex coffee but it does hit the “yum zone.”

I’m picking up a bag of the Good Colombian tomorrow to get ready for next Monday’s first large roast. I also picked up 20lbs of a very special Brazilian coffee that the first 20 continuing members will get a sample of in April if all goes well!