This might just change your routine: If you’re struggling to coax flavor from washed Guatamalan Huehuetenango on your R1 bullet, you’re not alone. The bean’s bright acidity and citrus-forward profile are notoriously tricky to highlight, especially when the roast feels flat. But the solution lies in precision—not just with heat, but with timing and technique.
Washed Huehuetenango thrives on clarity. Its clean, vibrant notes of lemon zest, stone fruit, and a whisper of cocoa demand a roast that’s deliberate, not aggressive. The R1 bullet’s consistent heat is a plus, but without fine-tuning, it can flatten the bean’s natural brightness. Start by dialing back the temperature—aim for a medium-light roast, around 380–400°F. Over-roasting strips the bean’s acidity, turning it into a muted, syrupy mess. Instead, focus on a slower rise, allowing the bean to develop its signature sharpness without burning.
The key is balance. Huehuetenango’s body is delicate, so over-extraction during roasting will drown out its floral and citrus layers. Use a thermometer to track the bean’s progression, and stop when the first crack fades—usually around 180–200 seconds. This preserves the bean’s natural sugars while letting its acidity shine. Post-roast, let it rest for 10–15 minutes to stabilize the flavor, then grind just before brewing.
If you’re still missing depth, consider adjusting the roast curve. A slight dip in temperature during the middle phase can enhance the bean’s complexity, adding a subtle earthy note without sacrificing brightness. And don’t overlook the grind size—too fine, and you’ll extract too much; too coarse, and the bean’s character will fade.
– Stop roasting when the first crack fades to avoid over-extraction.
Key points: – Roast at 380–400°F for medium-light profiles to preserve acidity. – Stop roasting when the first crack fades to avoid over-extraction. – Let the bean rest 10–15 minutes post-roast for optimal flavor stability.
What’s your go-to roast profile for washed Guatemalan? Share your secrets below.
Questions & Answers
How long to roast Guatemalan coffee on the bullet?
Roast 12-15 minutes at 375°F. Monitor color and aroma. Stop when beans are dark and fragrant. Let rest 10-15 minutes before grinding.
What temperature for bullet roasting Guatemalan beans?
Start at 375°F. Adjust based on bean size and desired roast. Maintain even heat. Watch for color change and stop when beans reach desired darkness.
Information sourced from industry reports and news outlets.
