I have been roasting about 3 times a week so far…This is a picture of coffee from the finca we are staying at, La Finca Vega, It is an organic SHB or Strictly Hard Bean, that means it is grown about 5000 feet up and should be super good coffee. The roaster is a 2 kilo, 5 pounds…a Mexican made roaster that roasts a batch in 15 to 25 minutes. The pana organic is stinkin good coffee. It is a medium to full city roast, kinda what Folgers is roasted to (between 10 and 11 on the picture.) This is a link with pictures of degrees of roasted coffee so you have a frame of reference.
Great photo and explanation of what you are learning. Enjoyed the link to the roasting process as it explains a lot. Does the coffee being roasted really sound like popcorn popping? How do you pull a sample to check on their roasting? Do the Guatemalans like the same styles of coffee as Amercians? Keep the photographs coming as they are so interesting. We love both of you!