Freshly Roasted Coffee Beans Natural Jimma

A roast profile for Jimma natural coffee using SCA cupping standards typically involves a light to medium roast that aims to highlight the coffee's inherent sweetness, acidity, and complex flavor notes. The goal is to develop the beans without losing the origin characteristics, focusing on a balanced cup with vibrant acidity and a clean finish. According to specialty coffee resources, roasting for cupping involves a shorter roast time (8-12 minutes) to avoid over-development. 

Jimma is a region with high altitude (around 1800 masl), which may require adjustments to airflow and temperature during roasting,

• Natural Process:

  The natural process (where the coffee cherries are dried with the beans inside) can contribute to a more pronounced fruit-forward flavor profile, which should be considered when choosing a roast profile. 

  • Acidity:

    Jimma coffees are known for their bright, lively acidity, which should be carefully preserved during roasting to avoid over-development. 

    • Complexity:

      Ethiopian coffees, including those from Jimma, often exhibit complex flavor profiles, which should be highlighted by a roast that balances sweetness, acidity, and body. 

Light to medium roast (e.g., cinnamon or American roast), aiming for an Agtron reading that preserves acidity and reveals nuanced flavors. 

• Roast Time:

  Shorter roast times (8-12 minutes) are preferred for cupping to prevent over-development and retain origin characteristics, according to coffee cupping guidelines.