For this profile I basically translated the cupping profile "Alexandru Niculae-Eval / Filter" from the IKAWA Roast App to the Kaffelogic. It was not 1:1 as I had to make some adjustments.Alexandru Niculae-Eval recommends this profile for coffees with a high density between 800-900gL. And a humidity of 9-10.5%.
I had a green coffee from Peru, Cajamarca, with a density of 900gL and a humidity of 10.6%. I knew this coffee would have its first crack quite "late", at 208 to 209°C. So I adjusted the profile to an end temperature of 221°C in order to give the coffee a DTR of at least 20%. The result I tasted in this cup was sweet, balanced and chocolaty, with notes of orange and roasted hazelnut.
You may try it for similarly dense or high-altitude coffees which have their first crack around 207-209 degrees Celsius.
Peru Cajamarca
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caraya_coffee
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Peru Cajamarca
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Alexandru Niculae Eval Filter (IKAWA).kpro- Orientated in A.N.E's IKAWA profile, but adjusted and translated it to the Kaffelogic. Used it for PERU CAJAMARCA coffee, please read the description in my post.
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Re: Peru Cajamarca
Can I ask, did you cup this brew, or have you used this profile to make espresso or filter etc etc. I have this bean and am wondering for some profiles to suit espresso based cups
Thanks
Thanks
Re: Peru Cajamarca
It sounds like you've been working on refining a roast profile for coffee from Cajamarca, Peru, using the Kaffelogic roaster based on the profile originally designed by Alexandru Niculae-Eval. Cajamarca coffee is known for its unique characteristics, and adjusting the roast profile based on the coffee's density and moisture content is key to bringing out the best flavors. You can go on Iziperu for more information on Peru 
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Your approach to increasing the end temperature to 221°C to achieve a desired DTR of at least 20% seems to have worked well, resulting in a sweet, balanced cup with chocolaty notes and hints of orange and roasted hazelnut. This is great to hear!
For others working with high-density or high-altitude coffees with similar characteristics, experimenting with end temperatures and roast profiles to suit the coffee’s specific first crack timing is definitely a good strategy. If you're looking for additional tips or want to compare experiences, feel free to share more about your process or ask for suggestions.
.Your approach to increasing the end temperature to 221°C to achieve a desired DTR of at least 20% seems to have worked well, resulting in a sweet, balanced cup with chocolaty notes and hints of orange and roasted hazelnut. This is great to hear!
For others working with high-density or high-altitude coffees with similar characteristics, experimenting with end temperatures and roast profiles to suit the coffee’s specific first crack timing is definitely a good strategy. If you're looking for additional tips or want to compare experiences, feel free to share more about your process or ask for suggestions.