Do you have any advice about how to approach roasting Sumatran beans? I read that they have a unique drying process so Im not sure if I should pre dry / gentle start or if I can ramp up the heat. Im aiming for a filter roast profile. Any tips on roast profiles or feedback about how the beans behave would be much appreciated.
I go low & slow with Sumatran coffees. As a result, I can increase the batch size as well. I found the best profile was a full city+ or viennese roast depending on how the crop was processed.