Roasting Dry Processed coffees has a lot to do with managing the First Crack. You can roast to really bring out the berry, or try to promote the dark cocoa notes, or you could roast for both!
by Christopher Schooley, photos by Thompson Owen and Christopher Schooley
Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region
Roasting Dry Processed Coffees