Today I’m going to roast several more batches of Zambia anaerobic dry processed Kateshi. This is interesting to me because this bean is my first experience both roasting and drinking anaerobically fermented coffee. I’ll say more about that processing method in a future post. Regarding this bean, I think my first roast of it came out pretty good, so I’m looking forward to trying it again with some adjustments to the roast profile.

On a more concerning note, I’m a bit worried about the condition of my roaster. After nearly 3 years of use, it’s starting to look and act a bit gnarly. I’m going to strip it down for a deep cleaning, so fingers crossed that I don’t have any trouble putting it back together again!

I’m leaving town for the long weekend, so after today’s roasting session it will be about a week before the next one. However, I’ll give access to my existing inventory to a trusted conspirator, so if anyone needs beans before I return, message me anyway as I can probably get them to you prior to my return.