I have been roasting this blend for a couple years now and I love it. I have tried other single origin, as well as other “Espresso” blends from other sources, but I keep coming back to this blend. After experimenting for quite a few pounds of roasts, I have come up with the roast that works best for my Profitec Pro 600 machine. I use a Gene Cafe roaster and this is the profile that gives me the best results so far: I start with 10 minutes at 360ºF to dry the beans and then I ramp up to 471ºF for 6 minutes and then cool down. This produces what I would call a medium city roast, just about into the first crack. I let the beans degass in an open container for 48 hours then I store them in the freezer. This roast produces a smooth, slightly sweet bold taste with lots of crema. Very pleased with this coffee and with BCT service.
