| 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 Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |