The Ethiopian Bean’s RoR Crash: Why It Happens and How to Fix It
If you’ve ever roasted an Ethiopian bean and watched the RoR plummet at first crack, you’re not alone. This bean’s unique profile—marked by a sharp, bright acidity and a delicate balance of floral and citrus notes—often defies the expected roast curve. Unlike most beans, which see a RoR spike as CO2 escapes, this Ethiopian variety consistently drops. The question isn’t if it happens, but why and how to navigate it. The answer lies in the bean’s cellular structure and moisture content. Ethiopian coffees, particularly from regions like Guji Uraga, have a higher proportion of small, tightly packed cells. When heat…
