Colombia Enciso Crew / La Cedrela Recipe

Weigh Beans

Weigh 360 g (0.36 kg) of green La Cedrela natural Colombia beans. This batch size is chosen to allow even heat distribution in a small home drum or sample roaster and yields about 300–310 g roasted (depends on roast level).

Preheat Roaster

Preheat your roaster to a charge temperature appropriate for your machine. For a drum roaster, target 180–190°C (356–374°F) charge temp; for an air roaster, follow manufacturer's guidance. Ensure the roaster is stable before charging beans.

Prepare Degassing Container

Have a degassing container or a resealable bag with a one-way valve ready to transfer beans immediately after cooling. Natural processed coffees with extended fermentation release more gases and benefit from controlled degassing.

Charge and Drying Phase

Charge the 360 g of green beans into the roaster at the preheated temperature. Aim for a drying phase of 3:00–4:00 minutes until surface moisture is gone and beans are yellow and lightly steaming. Internal bean temperature should rise steadily; avoid scorching by keeping even airflow.

Maillard / Development Ramp

Reduce heat slightly after drying to encourage a slow Maillard phase of 5:00–6:00 minutes. Watch for even browning and sugar browning aromas. Goal is to build sweetness and complexity without rushing into first crack. Bean color should transition to light brown.

First Crack and Extended Development

Allow first crack to start—typical onset around 9:00–10:30 into roast depending on equipment. Once first crack begins, decrease heat modestly to lengthen development time and encourage clarity with natural-process fruit complexity. Extend development to achieve a ratio (development time:total roast time) of roughly 25–30% — for example total roast 12:00–14:00 minutes with 3:00–4:00 minutes of development after first crack. Listen and watch for signs of second crack; for this profile stop just at or slightly after the end of first crack (medium-light to medium roast) to preserve brightness and fruit.

Cooling

Rapidly cool the beans with airflow or a cooling tray immediately once the target development is reached. Aim to cool to ambient in under 3 minutes to lock in the profile and avoid carryover roast.

Batch Notes

Because this is a natural, extended fermentation lot, expect pronounced fruit aromatics (stone fruit, tropical notes), syrupy body potential, and delicate acidity. Keep notes on charge temp, turning point, first crack time, total roast time, and development time for reproducibility.

Resting

Transfer cooled beans into the degassing container or valve bag. Allow the coffee to rest for 24–72 hours before brewing to let CO2 off-gas and flavors settle. For natural extended lots, some prefer 48–72 hours for peak sweetness and clarity; however, cupping at 24 hours will show fresher estery notes.

Storage

Store in a cool, dark place in an airtight container with minimal headspace. Avoid refrigeration/freezing for daily use; freeze only long-term in a sealed bag and thaw before opening.

Prepare Water and Equipment

Bring filtered water to 93°C (200°F) for cupping or adjust per your brewing method. Set grinder to an appropriate coarseness: coarse for French press, medium for drip, and medium-coarse for cupping (about sea salt texture for cupping).

Cupping Ratio

Use a 60 g/L ratio for cupping: e.g., 12 g coffee to 200 g water (adjust to taste). For a 360 g roast batch, you can perform multiple 200 g brews or dripper brews for evaluation.

Grind

Grind beans just before brewing. For cupping, grind to a medium-coarse, even particle distribution to allow consistent extraction of flavor and aroma.

Brew

Pour 200 g water at 93°C over 12 g coffee in a cupping bowl or dripper. For cupping: pour to fully saturate grounds and let steep 3:30–4:30 minutes, break crust at 4:00 minutes, spoon off grounds, then evaluate aroma and flavor as it cools. For drip or pour-over: aim for 2:30–3:30 minutes total brew time with appropriate grind adjustments.

Tasting Notes

Expect pronounced natural-process fruit-forward notes: stone fruit (peach/apricot), tropical fruit syrup, honeyed sweetness, medium to full body, and a bright but rounded acidity. Note any fermentation vola or unexpected off-notes; small extended naturals can present complex esters — record impressions and adjust roast slightly (shorter development for brighter acidity, slightly longer for more caramelization) in future roasts.