Why Your Honduras Mini Granja is Burning—and How to Fix It

There’s something brewing in your roaster—something that’s turning your Honduras Mini Granja into a burnt note nightmare. You’re not alone. This coffee’s natural profile, with its sweet tannins and bright acidity, is being drowned out by a roast that’s pushing too far into the dark side. The problem isn’t the bean—it’s how you’re treating it.

The key lies in the drying phase. You’re ramping up heat too early, forcing the roast into city+ territory before the first crack even happens. Natural coffees like Mini Granja need a slower, more deliberate approach. Think of it as a dance: you want to let the sugars caramelize without scorching them. When you push heat too fast, you’re not building flavor—you’re burning it. The fruity notes you crave? They’re getting lost in the smoke.

Here’s the fix: slow the ramp. Aim for a 4-6 minute drying phase, then let the heat rise gradually. Your SR800’s extension tube is a tool, not a crutch. Use it to maintain even heat, but don’t let it trick you into thinking you’re in control. The first crack (FC) should happen around 8-10 minutes in, but only if you’ve given the beans time to dry properly. If FC arrives too late, you’re already in trouble.

Another trick? Focus on the Maillard reaction. This is where the magic happens—where sugars and proteins create that caramelized depth. Rushing past this phase means you’re skipping the flavor payoff. Let the beans rest in the drying stage, then let the heat climb steadily. The result? A roast that’s balanced, not bitter.

Key points: Adjust your heat ramp to prioritize drying, let FC happen naturally without forcing it, and trust the Maillard reaction to build flavor.

What’s your go-to fix for burnt coffee? Share your secrets below.

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Information sourced from industry reports and news outlets.