An issue I faced in the first batch of this Caturra washed from Finca La Maravilla: the beans weren’t fully developed. You can see the concave beans in the photo — based on my experience, this indicates a lack of inner development. (1/2)

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Roasted a washed Caturra from Mauricio Rosales (Finca La Maravilla, Guatemala) – first batch on the Link by Nucleus!

This was mainly to understand the roaster, but I’m excited to cup it in a few weeks.

Any tips from fellow roasters?

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For Fresh Cup Magazine, I wrote about the growth in worker-owned coffee cooperatives with a particular focus on Baltimore, a town that has become a hotbed for the cooperative model more widely.

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freshcup.com/the-worker-o...

After years on a Probat 12kg & Roest L100 plus, I'm switching to a Kaffelogic/Link. Any insights or tips on getting the best out of this machine?

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