Las Naranjas, Cafetos de Segovia S.A., Nicaragua | Washed FSC-7848 - Final Roast and Tour
If you haven't tried a coffee from Nicaragua's Nueva Segovia region, here's what to expect: clean, balanced, sweet. Most Nicaraguan washed coffees lean on chocolate, nuts, soft apple-ish acidity, and a comfortable medium body. [...]
https://blog.kahvi.ninja/las-naranjas-cafetos-de-segovia-s-a-nicaragua-washed-fsc-7848-final
Setiap tahapan roasting memengaruhi aroma dan karakter rasa kopi. Light roast biasanya menghadirkan aroma lebih floral dan fruity, sementara dark roast menghasilkan aroma yang lebih bold dan smoky āš„
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Las Naranjas, Cafetos de Segovia S.A., Nicaragua | Washed FSC-7848
I roasted the last of my 2025 Las Naranjas last week. [...]
https://blog.kahvi.ninja/las-naranjas-cafetos-de-segovia-s-a-nicaragua-washed-fsc-7848
Did a side by side, the wet processed has those delicate floral notes that geshas are known for, I feel like I'll enjoy it more once my nose isn't stuffy. The dry processed definitely has more body, I might even say better balance, definitely fruity, but fwiw I don't detect fruit loops like they mention on the tasting notes 
Both very enjoyable, I think I like the dry processed better overall! I don't get gesha coffee very often, it's more expensive without being objectively better, just different in a kinda fun way, so it's fun to remind myself every now and then what it's about. Tasting the difference with processing methods is also *super cool*.
Roasting coffee again, this one I'm really excited about: this is a gesha variety from the same crop in Peru, one batch dry (also called natural) processed and the other wet (washed) processed. I tried roasting them about the same (as close to City as I can with my clunky drum roaster), so the main difference will be in how they were processed.
See alt text for my initial take on how well I roasted the two batches. They need to rest and degas before I can brew them and do a side by side tasting.
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Coffee cupping membantu roaster mengevaluasi aroma, acidity, body, dan balance pada setiap batch kopi. Metode ini menjadi bagian penting dalam quality control coffee roasting untuk menjaga konsistensi rasa.
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Greg
Coffee Blog
Kopi Senjaa
Richard McWizard
Christopher Keener, pHd 
