FlatLibre5

Roaster's Recommendation

This is the profile Urs Rotzinger used for roasting the coffee that brought him to the German Brewers Cup Championship. He roasted a Carbonic Maceration Gesha from Finca el Paraiso in Nicaragua. It's for light roasts to bring out delicate flavour profiles and made for brewing. Peak flavour will be 10 days after roasting. Or after 5 days you can grind the coffee and let it rest for 30 minutes before brewing.