Indian arabica ‘Catimore’
I received a sample of the Arabica plantation ‘Catimore’ greens from Neil today. After a quick Google, I discovered that Catimore is a variety of arabica bean, and that region of India has produced some good greens over the years. The sample was around 300 grams and so I figured on two Imex roasts rather than one SC/TO roast.
Total roast time was 8 1/2 minutes at an ambient temp of around 26C. The roast is a full city+ with some beans hitting second crack. I had intended to roast to a full city, but some beans got a little ahead of me.
Roast aroma was very good, and the aroma of the just-roasted beans is promising. The roasting beans let go of a fair bit of chaff - suggestive of a dry-processed bean rather than wet-processed.
I’ll let them rest for 24-36 hours before first sample. With the roast just hitting second crack, the beans should be suitable for plunging and espresso.
Based on the roast aromas, it’s a bean I’d be happy to grab some of. Further reports to follow.
on February 6th, 2006 at 10:54 pm
[…] As mentioned, I roasted up a batch of Indian arabica ‘Catimore’ last week. The roast hit the beginning of second crack. I rarely take my roasts far into second - early snaps for a few beans is the usual maximum. […]