Kaffelogic community

Can anyone offer advice regarding roasting natural vs washed high altitude coffee such as Ethiopian?
My understanding is that you don’t want to go too hard too quick with naturals, but then generally you do want to go hard with the heat early on for high altitude. So what do you do for natural processed high altitude??

Would you still use the 1500+ or 2000+?

Hi,

I have used the altitude profiles for both washed and natural Ethiopians. They both seem to do well on the applicable altitude profiles. I did have an Ethiopian natural that was only just over 2000m and I tried it on both the 1500-2000m profile and the 2000m+ profile and did a blind cupping. The 1500-2000 natural came out the winner. There was an slight unpleasant astringency in the 2000m + profile for that bean. If there is a particular bean you have in mind perhaps do a batch on a couple of different profiles and then see what you like best?

Matt