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How to craft the perfect roast profile for any unknown coffee Let’s break down some ways of building a roast profile. Let’s look at the impact of cultivar and processing method on profile design and where these factors are felt the most. We’ll talk about batch size, charge temperature and building pressure within the coffee beans. The subject matter is a mixed cultivar coffee from Brazil. One that I’ve never roasted before and the perfect subject matter for this feature. Here are some notes on this coffee supplied to us by the UK coffee importer, Falcon Coffees: Capetinga Farm lies at around 1,200 metres in Carmo da Cachoeira, Minas Gerais, Brazil, and is managed by Daniel Garcia Caldeira, the third generation of the family to run the estate. The property extends across 220 hectares, with 180 hectares under coffee, and cultivates Acaia, Topázio, Yellow Catuai, Red Catuai, Arara and Mundo Novo. Cattle and horse breeding add further agricultural diversity. From its early days the farm has paired a pursuit of consistent cup quality with a strong commitment to environmental stewardship and employee welfare. Current management integrates pest control and biological methods within an organo-mineral fertiliser regime, while conservation areas exceed legal requirements. A dedicated plan safeguards natural springs, renewable energy sources are in use, and measures to protect local wildlife are firmly in place. These practices uphold the values that have guided the Garcia Caldeira family for generations and reinforce Capetinga Farm’s standing within the agricultural landscape of southern Minas Gerais. #roastprofile #specialtycoffeeroasting #coffeeroasting Falcon Speciality coffee importers website: https://www.falconcoffees.com/ You can purchase the coffee here: https://www.theblendingroom.co.uk/pro... Our main website and roastery address: https://www.theblendingroom.co.uk/ Follow BlendingRoom on Instagram: / theblendingroom Follow BlendingRoom on Facebook: / theblendingroom