• Roasting Date: 6/14/2017 and also a July roast.
  • Distributor’s tasting notes: “Green Apple, Dulce De Leche, Cherry”
  • Varietal: Caturra, Catuai
    Altitude: 1,300 – 1,600 masl
    Process: Fully washed and dried in the sun

This very sweet Costa Rica has low acidity and nice candy like flavors. We roasted 3 batches on 6/14 – light, medium and dark. The dark roast is our first real second-crack roast. We hit second crack during roasting and it continues once in the cooling tray which is kind of exciting to experience.

We tested a number of sample roasts trying to determine where this coffee is best but it was difficult since it tasted good pretty much every way. Since we had good luck with the samples, we tried 3 different typical roasting profiles to just see what we would get.

For our dark roast drinkers, we know you are happy to finally have a real dark roast but please do give the lighter roasts a try. We think you will be pleasantly surprised. Expect peak flavors about 5 to 7 days after roasting i.e. 6/21.

I included the ColorTrack results which is a scientific measurement of the darkness of the beans. Higher numbers are darker (60 is light and 70 is dark). The extra number in () is standard deviation which is an indication of how even the color is. A high number here means more deviation.

Batch #1: A light roast that doesn’t taste light & bright. My (Alex) personal favorite at the time of writing. Sweet with a creamy body. There are some interesting flavors in there. Low acidity – its just yummy in my opinion.
Colortrack Whole bean: 61.6 (3.8)
Colortrack Ground: 57.0 (3.4)

Batch #2: Still sweet and the flavors from roast #1 deepens a bit. It fairly similar to #1 – a variation on a theme.
Colortrack Whole bean: 65.1 (4.0)
Colortrack Ground: 62.6 (3.3)

Batch #3: It’s dark! The first dark roast we have produced. The roasty flavors are present but the natural taste of the coffee still remains as a hint in the background. I’m not a dark roast drinker but I still think this is a nice one. We are really looking forward to your reaction to this one.
Colortrack Whole bean: 72.3 (4.5)
Colortrack Ground: 71.5 (3.9)

Batch #4: Return to the light roast of batch #1 but this time with a bit of added development time.

Batch #5: Another re-run of the dark roast from batch #3

We also produced our first “Mystery Blend”, with the fancy name of Mystery Blend 01. We combined several different coffees to make up a 20lbs batch large enough for our roaster to deal with. Its primarily made up of the last Colombia and this current Costa Rica but we also threw in some natural process Ethiopian and a few others from the Americas. I aimed for a medium roast but due to the variation of the coffees in there some roasted, light, medium and dark all at the same time – a rainbow roast. It was a nice coffee a bit on the acidic side especially the few days immediately after roasting.

What’s Next

We will roast this coffee again in about 3 weeks and refine the roast profiles depending on your feedback and tasting. I spoke to James from Rhetoric Coffee today and he gave me some ideas for a different dark roast profile to try, so I am looking forward to that.

Internal Testing

Royal has a Washed Ethiopian that I am looking at. I may ask for a sample to test, so we are ready for the next cycle. Tasting notes “Stone fruit, peach, apricot, melon, lots of sweetness” hmm… sounds good.