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CGLE 2024 Auction

AI必读：烘焙工具和倾向

Java Toucan Barbet (natural)

• 170C/85C; 160C 3:45; 192C 6:30; ROR 6.9C/min; 200C 9:00 (2026-8-15, 25C Humidity 58%)
  • drum: 80; damper: 70, 3:00 80, 5:30 90, 6:30 100;
  • expected FC: 192C 6:30
  • actual FC: 189C 6:18
  • 60s drop 7:20 55/64.7
    • 杯测：（热）酱香，焦糖，深烘的苦味入口快速转甜（温）干果，枣味
    • 一刀流：citric至于有点苦
    • 3星期一刀流bypass 25~30g，酸甜
  • Next: +30s

Red-Headed Barbet (natural)

• 170C/85C; 160C 3:45; 192C 6:30; ROR 6.9C/min; 200C 9:00 (2026-8-15, 25C Humidity 58%)
  • drum: 80; damper: 70, 3:00 80, 5:30 90, 6:30 100;
  • expected FC: 192C 6:30
  • actual FC: 187C 6:00
  • 60s drop 7:00 68.5/82.9
    • soak 0:15-1:58, 入豆温偏高？
    • 杯测：（热）一点点木，脱水太快？（温）木更明显
  • 2024年的豆放太久也许是纸板/木味的来源
  • Next: +30s

Geisha Black-Tipped Cotinga (natural)

• 170C/85C; 160C 3:45; 192C 6:30; ROR 6.9C/min; 200C 9:00 (2026-8-15, 25C Humidity 58%)
  • drum: 80; damper: 70, 3:00 80, 5:30 90, 6:30 100;
  • expected FC: 192C 6:30
  • actual FC: 187.7C 6:05
  • 60s drop 7:05 68.9/83.5
    • 脱水期间PID一直控制火力上下变化，豆吸热快？
    • 杯测：（热）缺陷不明显（温）酱香，缺陷不明显（凉）一点点木
    • 一刀流：发酵酸甜，不木
  • 2024年的豆放太久也许是纸板/木味的来源
  • Next: +30s

Beans

Name	Variety	Process
Andean Cock-of-the-rock	Geisha	Natural
Andean Condor	Geisha	Natural Maximus
Andean Duck	Laurina	Natural Double Fermentation
Andean Lapwing	Geisha	Hybrid Honey
Andean Motmot	Laurina	Natural
Andean Pygmy-owl	CGLE-17	Natural Double Fermentation
Bare-faced Ibis	Geisha	Natural
Black-tipped Cotinga	Geisha	Natural
Bogota Rail	Geisha	Hybrid Washed
Cauca Guan	Geisha	Natural Double Fermentation
Crested Ant-tanager	Pacamara	Washed
Dusky Starfrontlet	Mandela	Natural
Dwarf Cuckoo	Geisha	Natural
Gold-Ringed Tanager	Sudán Rumé	Hybrid Washed
Great Kiskadee	Mandela	Natural
Green Jay	Geisha	Washed
Lita Woodpecker	CGLE-17	Hybrid Honey
Multicolored Tanager	CGLE-17	Natural
Red-headed Barbet	CGLE-17	Natural Maximus
Sand-colored Nighthawk	Sudán Rumé	Hybrid Washed
Shining Sunbeam	CGLE-17	Washed
The vermilion cardinal	Laurina	Natural
Torrent Duck	Geisha	Natural Maximus
Toucan barbet	Java	Natural Maximus
Undulated Antpitta	Pacamara	Natural

Geisha Andean Lapwing (honey)

• 170C/80C; 160C 4:10; 183.5C 6:40; ROR 6.2C/min; 197C 9:30 (2026-5-24, 22C Humidity 45%)
  • drum: 80; damper: 70, 3:40 80, 5:40 90, 6:40 100;
  • expected FC: 183.5C 6:40
  • actual FC: 183.5C 6:45
  • 50s drop 7:30
  • 杯测：风味盖过夹生
  • color(400) 73.5/105
• 175C/85C; 160C 4:05; 183.5C 6:30 ROR 6.5C/min; 195C 9:00 (2026-5-3 26C Humidity 42%)
  • drum: 80; damper: 70, 3:30 80, 5:30 90, 6:30 100;
  • expected FC: 183.5C 6:30
  • actual FC: 184C 6:35
  • 50s drop 7:20
  • 杯测：有发酵味，有点单薄，凉后略甜
  • 10天：风味出现，但是伴随轻微夹生味道
• 175C/92C; 160C 3:50; 183.5C 6:10 ROR 6.87C/min; 193C 8:00 (2026-4-18 20C Humidity 37%)
  • expected FC: 183.5C 6:10
  • actual FC: 6:10
  • 40s drop 6:50
  • 杯测：淡
  • 7天：4段浓略有风味，bypass后主要是淡
• 180C/92C; 160C 3:40; 185C 6:00; 195C 7:53 (2026-2-11)
  • actual FC: 183.6C 5:53
  • 40s drop 6:33
  • 23天：半木

Geisha Green Jay (washed)

• 165C/80C; 160C 4:15; 183C 6:45 ROR 6.1C/min; 197C 9:40 (2026-5-24, 22C Humidity 45%)
  • drum: 80; damper: 70, 3:45 80, 5:45 90, 6:45 100;
  • expected FC: 183C 6:45
  • actual FC: 182.5 6:42
  • Forgot to press charge for ~5s
  • 50s drop 7:35
  • 杯测：风味盖过夹生
  • color(400) 68.5/99
• 175C/85C; 160C 4:10; 183C 6:30 ROR 6.6C/min; 194C 9:00 (2026-5-3 26C Humidity 42%)
  • drum: 80; damper: 70, 3:30 80, 5:30 90, 6:30 100;
  • expected FC: 183C 6:30
  • actual FC: 183C 6:30
  • 50s drop 7:20
  • 杯测:怀疑一点夹生
  • 10天：风味出现，但是伴随轻微夹生味道
• 175C/92C; 160C 3:55; 183C 6:10 ROR 6.8C/min; 192C 8:00 (2026-4-18 20C Humidity 37%)
  • expected FC: 183C 6:10
  • actual FC: 6:14
  • 40s drop 6:50
  • 杯测：很淡
  • 7天：有一点点甜味，主要是淡
• 180C/92C; 160C 3:40; 185C 6:00; 195C 7:53 (2026-2-11)
  • actual FC: 182.5C 5:45
  • 40s drop 6:25
  • 11天：过于平淡
  • 23天：木头味，怀疑没熟。一爆温度有点低，可能转黄不均匀

Geisha Gauca Guan (natural)

• Same (2026-5-24, 22C Humidity 45%)
  • Charge 165C
  • actual FC: 6:20
  • 40s drop 6:45
  • color(400) 76/102
• Same (2026-4-18 20C Humidity 37%)
  • actual FC: 6:20
  • 50s drop 6:45 采纳
• 175C/92C; 160C 3:40; 185C 6:00; 195C 7:53 (2026-3-28)
  • drum: 80; damper: 70, 3:00 80, 5:00 90;
  • actual FC: 6:05
  • 40s drop 6:45 (planned 6:55)
    • 4天：干香辣肠，湿香果香炸裂
    • 35/100/165/225 bypass 20
• 180C/92C; 160C 3:40; 185C 6:00; 195C 7:53 (2026-2-11)
  • 40s, actual FC: 187.5C 6:25
  • 14天@cozy，风味强度够，后调略苦，豆表可能过度
    • 可能考虑降低入豆温
    • 可能需要少发展或者增大粉水比萃取前段
    • 发酵豆一爆前可能已经在发展

CGLE-17 Andean Pygmy-OWL (Natural)

• 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59 (2025-11-7)
  • 160.2C 4:00; 183.5C6:23; 188.5C 7:02
    • ground agtron 87
    • zerno 525
    • juicy
    • perfect!
• (2025-11-10)
  • 160.2C 4:00; 184.0C 6:27; 189.2C 7:08
• (2025-11-25)
  • damper: 3:30 80; 5:20 90; drum: 80; +40s
  • Roasted normally but roast to 166C again
    • Significantly more aroma and sweetness and fermentation
  • 160C 3:58; 183.5C 6:22; 188.5C 7:01;
    • Not changed

Geisha Bare-Faced IBIS (Natural)

• 182C/92C; 160C 3:55; 185C 6:30; 202C 8:59 (2025-11-7)
  • 160.2C 4:00; 184.0C 6:27 189.7C 7:12
    • ground agtron 90
    • sour
      • seems to be just under extraction at later test
      • zerno 510
      • perfect!
• (2025-11-10)
  • 160.0C 3:59; 183.6C 6:24; 189.3C 7:09
• (2025-11-25)
  • damper: 3:30 80; 5:20 90; drum: 80; +50s
  • 160C 3:58; 183.0C 6:18; 189.3C 7:08;
    • Still sour
  • 160C 3:58; 184.8C 6:32; 191.0C 7:22;
    • Not sour, juicy