Sumatran

Here’s a conundrum that’s leaving even seasoned roasters scratching their heads: Sumatran beans, once a reliable favorite, are now throwing curveballs at the dark roast stage. The issue isn’t just about timing—it’s about control, chemistry, and the delicate balance between heat and flavor. When roasting Sumatran beans to medium/dark levels, the beans seem to race past the desired window, leaving roasters with oily, smoky results that feel more like a disaster than a triumph. The problem starts with the second crack—a telltale sign that the beans are nearing their dark roast destiny. But here’s the catch: pulling at the exact…