Costa Rica Cumbres del Poas Double Diamond Sabana Redonda Anaerobic Natural (GP) (22 lb. Box)

In late January of this year, I had the pleasure of visiting Las Lajas in Costa Rica, so I was excited to taste pre-ship and arrival samples of this coffee. On the cupping table we tasted notes of grapefruit, pomegranate, and red wine. After visiting the farm and micro mill and seeing the passion and care that is put into the processing of these coffees it was an honor to take the next step, roast this coffee and highlight in the cup all the hard work that had been done. I roasted a 9lb batch on our 5 kilo Diedrich IR-5. I charged at 389 degrees with 50% heat applied. I reached turning point 1:28 at 159 degrees Fahrenheit and approaching three minutes in duration I increased heat application to 75%. At five minutes I adjusted the airflow to 50%. This coffee began taking on color at little increments at a time. I did not reach the maillard phase of the roast until 6:15 in duration. As I moved through the maillard phase the color smoothed and evened out and I noticed some nice expansion. At 6:26 in duration I began to reduce heat application. I decreased to 50%, then to 35% and took it down to 25% at 7:34. I had momentum as I moved toward first crack. The development phase of the roast began 9:01 in duration at 386 degrees Fahrenheit. First crack was light, and I experienced aromas of citrus and chocolate throughout development. I achieved 2:17 of development time with a duration of 11:18 and an end temperature of 395 degrees Fahrenheit. I was pleased with the outcome of the production roast on the cupping table. This coffee has a beautiful smooth texture and mouthfeel and was impressed with the cleanliness and depth that showed in the cup.