Malawi Msese Cooperative Geisha Bean Varietal

Starting with green beans and the iRoast2 I used one of my own programmed roasting curves (3mins 168ºC; 4mins 174ºC; 3mins 184ºC; 2mins 1180ºC; 2mins 192ºC) with 125g of the Malawi Msese. Mains was approx 147v at the time. Actual temperature during roasting, as indicated by iRoast, lay between 209ºC and 221ºC.

Around 13 min 30 sec I stopped the roasting as it looked as though it had reached a point at which the coffee might suit my palate and so I took it from there into the 4 min cool down.

After leaving the roasted beans for 24 hours I made some coffee in my 1 pint Cona. My descriptive powers regarding taste are wanting but I felt that it was slightly acid yet full bodied with a complex after taste which lingered. Very pleasant cup. Another roasting success for a beginner. I would buy this coffee again.

The reputed pineapple and apricot taste, as described in Stephen Leighton In My Mug Video Blog Episode 67, was not detected by me, nor was the reputed creaminess of texture. Linda, however, agreed with the creaminess and claimed to detect some pineapple in the taste.

Details of this coffee are also currently available (17th March 2010) on the HasBean site.

After some analysis of my findings I have decided to roast the next 125g for a shorter duration - possibly 12.5 minutes- to facilitate a better appreciation of the subtle flavours at the expense of some body. Prior to doing this I will investigate the Geisha bean varietal a bit more to see what is being said about roasting conditions, durations and temperatures - if anything.

Stephen Leighton In My Mug Video Blog Episode 67