Region Ywangan (Shan State)
Producer – Grown by small Holders in Ywangan processed by Sithar Coffee Co
Process – fully Washed
Varietal – Caturra
Altitude – 1500 Masl
Batch MZD/FW
Cup Profile
our first impressions are of a very good quality bold cup with heavy body full of dark chocolate some dark /dry fruit notes some toasted walnut notes distinct sweetness throughout the cup a long satisfying aftertaste – delicious as a standalone espresso or as part of a high quality blend – would work well as a single origin filter filter coffee given the sweetness and the full body – well worth a look
this coffee story
In Myanmar, formerly Burma, smallholder farmers in Ywangan began growing coffee in the early 1980s, as a substitute crop for poppies.
Farmers here typically own a quarter to half an acre, on which they intercrop a few varieties of Arabica coffee with crops such as avocado, jackfruit, jengkol beans, papaya and shady macadamia trees.
This coffee comes from the Mandalay Coffee Group (MCG), which was formed in 2014 and has 741 farmer members from 28 villages in Ywangan. MCG is located in Pyin Oo Lwin, a town at 1,067 masl, outside of Mandalay. Pyin Oo Lwin, Ywangan and Mogok are the primary areas for Arabica production in Myanmar
Region Huehuetenango
Process Washed
Alt 1350 masl
Varietal Typica Bourbon Caturra
Cup Profile
brilliantly sweet syrupy body – delicious stone fruit sweetness & acidity chocolate berry notes coat the mouth long sweet after taste delicious in milk or black or use as part of a high quality blend
Located to the North of Guatemala Huehuetenango is in one of Guatemala’s three non Volcanic regions the remote territory contributes to the unique flavor profile of coffees found in the region this remoteness means that most producers need to process their own coffees
to order this roaster please call or email us directly – please send your billing details including your full address & postcode so we can give you an exact delivery price
we no longer use PayPal for this item due to the high fees we will instead issue you with a tax invoice for direct debit payment or if you prefer Credit card payments by phone please call to arrange with us
available in black or red
for local customers – pickup is also available for this roaster please check with us prior to ordering
Sets the target roasting temperature by rotating the knob. Pressing the knob activates roasting. At the end of the roasting cycle the Gene Cafe will automatically go into cooling mode. However, you can terminate roasting and enter the cooling cycle by pressing this button again. Also, during the roasting cycle you can rotate this knob to increase or decrease the target temperature.
TIME
Press once to turn the machine on. It will go through about a 10 second startup procedure. Adjust the roasting time as you see fit – 15 minutes is the default time which is generally quite adequate for Full City roasts of many coffees when paired with the default target temperature of 482 degrees. During roasting the dial can be rotated to increase or decrease the roasting time.
Temperature Digital Display alternates between target and actual temperatures in whole degrees.
Time display alternates between total time and countdown remaining time, in tenth
Vortex twisting mixing
Fully automatic roasting & cooling
Both time and temperature can be controlled
Heats with indirect air from 1 to 23 minutes
Heat range 374-482 F degrees/190-250 C degrees
Cools with ambient temperature forced air approx. 10 minutes
User can activate cooling cycle at any time
Capacity: 300g per roast (10.6 ounces)
Roast cycle: about 15 minutes for Full City roast plus cooling
Temperature controlled by electronic thermostat
Roast progress can be seen through glass roasting chamber
Heat element: 1200 – 1400 Watts
Quiet operation. Noise level: 65dB
Overheat protection
Roasting Tips and hints
Roasting coffee is simply the application of heat to raw coffee beans. The beans have a grassy flavour until heated to the desired colour at a temperature just above 200 degrees Celsius. The heat dries the coffee beans and drives off about 15-20% of the water content, making the beans swell up just like popcorn. During the process, the coffee flavour is developed and hundreds of chemical reactions take place. Coffee is best 4 to 24 hours after roasting and peak espresso flavour is reached 1-3 days after roasting.
Flavour and Roasting times
The raw bean loses moisture in the initial stages and then becomes yellow, changing to light brown, until the final brown is achieved. Roasting too a very dark
colour will diminish the quality of the bean creating a burnt and bitter taste. Keeping in mind that each bean is different and will give a different final result depending on roasting time. For example, this Costa Rica Tarrazu has an apple, almond characteristic when roasted to a light to medium. As the coffee becomes darker and over roasted the apple and almond characteristic diminishes and the final result is a burnt flavour that dominates the taste.
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Roasting Temperatures
The general theory of coffee roasting is that it is better to roast at a lower heat to avoid heat shock and scorching. This means beginning the roast about the 150 degrees Celsius and raising it through the roast until the beans have reached the desired form and colour with a low heat finish. Time and temperature are the key factors to a good roast.
Cooling the beans
Cooling time should always be as quick as possible and under 30 degrees to stop the roasting process as fast as possible.
Varietal Heirloom
Cup Profile
Farm Information
Konga Sede washing station
Region Yirgacheffe, Oromia
Producer Collection of farms
Process Fully Washed – Grade 2
Altitude 1800-2200 masl
Cupping Notes
Well-balanced sweet with blueberry, marmalade cocoa tones
a well balanced coffee can be roasted in many different ways and makes a beautifully intense espresso or long black
& cuts through milk beautifully also excellent as a cold brew or filter coffee
                          