| Costa Rica – Tarrazu – La Cuesta | ||
|---|---|---|
 | Grown: 1200 meters above sea level Variety: Catuai Processing Method: Washed Harvest Period: January – March | |
| Optimal Roast Depth | ||
| LIGHT | MEDIUM | STRONG |
[title text=”Roaster notes”]
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[title text=”LIGHT ROAST” tag_name=”h4″]
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This bean is quite dense and has a reasonable high sugar content, light roasting will require a decent amount of heat early on.
Keeping the roast fast doesn’t allow for the sugars to properly caramelise. You risk coming out with grassy notes.
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[title text=”MEDIUM ROAST” tag_name=”h4″]
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With a good amount of heat early on coupled with a generous amount of time between yellowing and first crack, this is the optimal roast depth for this Costa Rica!
Our best results have been with a DTR of between 10% and 16%, this where you get those super jammy notes chocolate undertones.
Hit first crack relatively hard, this bean is quite prone to ‘crashing’.
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[title text=”DARK ROAST” tag_name=”h4″]
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Not many of our beans play nicely in darker roasts, it’s not our style. But thhis Costa Rica is the exception.
Whilst we haven’t taken it all the way through to second crack, we have given it long DTR’s (up to 26%) with outstanding results.
Going hard after yellowing and then easing aggressively coming into first crack will give you sufficient momentum to coast into the realms of darkness without too much drama.
At the darker spectrum, expect to reduce those jammy notes and increase the chocolate (more cocoa nibs here). Also expect to see more of the spices coming through.
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