Forum Coffee Roasting

How do you keep sweetness on very high-grown washed coffees?

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My confusion with keeping sweetness on high-grown washed coffees is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear opposite conclusions from people who are all experienced. That usually means the answer depends on context more than people admit.

For members here who have worked with keeping sweetness on high-grown washed coffees, what condition makes it useful and what condition makes it mostly noise?

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What helped me most was keeping short notes each time. Without notes, discussion about keeping sweetness on high-grown washed coffees becomes memory battle and not real evaluation.

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i see keeping sweetness on high-grown washed coffees work in some place, but usually only when the notes are clear and people really compare batch by batch. if not, discussion become only feeling.

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I think the bigger issue is not keeping sweetness on high-grown washed coffees itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, keeping sweetness on high-grown washed coffees does not change much. On difficult lots the effect is clearer.

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I disagree a little with people who say keeping sweetness on high-grown washed coffees is only a small detail. Small detail alone maybe yes, but several small details together can move the cup a lot.

How do you keep sweetness on very high-grown washed coffees?

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