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While we can't ship Royal NY Line Up boxes to you through our website, our team of coffee traders will be happy to help place your order and secure the best shipping rates for you.
Please note that if you have other items in your cart such as tea or tickets to an event at The lab, you will not be able to proceed to payment until all 22lb. boxes have been removed from your order
Looks like you're located outside the continental United States!
While we can't ship Royal NY Line Up boxes to you through our website, your coffee trader will be happy to help place your order and secure the best shipping rates for you.
I was pleased with the outcome of the production roast on the cupping table. This coffee has a beautifully smooth texture and mouthfeel, with impressive cleanliness and depth showing in the cup. Expressive notes of watermelon, kiwi, green apple, and pomegranate were layered and complex.
After the cupping, I prepared a Chemex to see how the roast transitioned to a brew method. The cup was expressive with depth and clarity, presenting flavors of green apple and kiwi, with a sweet, mouthcoating finish.
It was a pleasure to have the opportunity to work with this coffee, and it is a stellar addition to any menu.
Brew Notes
Layered sweetness with expressive, complex notes of watermelon, kiwi, and green apple.
Watermelon, green apple, kiwi, and pomegranate.
Green Apple
Kiwi
Pomegranate
Watermelon
Roast Analysis
Roasted On
Diedrich IR-5
Color Change
6:15
First Crack
9:29
Roast Duration
11:50
Development Time
2:21
This unique offering comes to us from producers Las Lajas in the Central Valley of Costa Rica. This coffee sparkled on the cupping table with complex, layered notes of watermelon, green apple, kiwi, and pomegranate.
I roasted a 9lb batch on our Diedrich IR-5. I charged to 389°F with 50% heat applied. I reached turning point 1:31 into duration at 160°F. Approaching the three-minute mark, I increased heat application to 75%. At 5:07, I adjusted the airflow to 50%.
This coffee began taking on color incrementally. The roast reached the maillard phase 6:15 into duration. As I moved through the maillard phase, the color evened out, and I noticed nice expansion. At 6:28, I began to reduce heat application. I first decreased to 50%, then to 30%, and finally took it down to 20% at 9:07. I had momentum as I moved toward first crack.
The development phase of the roast began 9:29 into duration at 387°F. First crack was light, and I experienced aromas of citrus and brown sugar throughout development. At 9:36, I increased airflow to 100%. 10:34 into duration, I made the last heat adjustment of the roast and lowered the burner to 10%.
I achieved 2:21 of development time with a duration of 11:50 and an end temperature of 404°F.
About The Source
Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers. They own and manage their micro mill, Las Lajas, and specialty coffee farms in different regions of the foothills of the Poas volcano in the Central Valley of Costa Rica. The Cumbres del Poas name comes from the area where the coffee is produced, the summits of the Poas volcano.
Oscar Chacon’s grandparents started what is now Las Lajas in 1948. Over time, Oscar and Francisca inherited the farms and therefore became coffee producers. In 2000, they started processing coffee themselves at the Las Lajas mill, largely focusing on yellow, red and black honey processed coffee.
The Chacon family is committed to producing the best high-quality specialty coffee while focusing on environmentally friendly practices. During the harvest of their coffees, they measure the brix content in the coffee cherries to determine the best time to pick their coffees to obtain the utmost sweet and fruit forward profile. Additionally, water use at Las Lajas is minimal, since their coffees do not undergo the washed process. Oscar and Francisca are focused on sharing their knowledge and passion for specialty coffee with their four children, as they will eventually take the reins of the family business.
Coffee Origin Profile: Costa Rica
Costa Rica's coffees range from mild and sweet to exotic and tropical
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