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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.
After a few days’ rest, I set up a cupping of the production roast. On the table, the roast showed floral tones integrated with notes of grape, lemon, blueberry, and butterscotch. The cup was clean, balanced, and very sweet. I was happy with the results of the production cupping and wanted to see how this offering would perform and transition to a brew. I dosed out 21.3 g for a Kalita wave and used 350 g of water with a brew time of two minutes. The brew was clean and balanced with a silky, mouthcoating texture. Flavor notes of grape, jam, and lemon highlighted the cup profile. I then brewed another Kalita wave at a higher dose of 23.5 g using 350 g of water with the same brew time of two minutes. The second brew had similar results to the previous, showing a clean and balanced cup. The texture was delicate but had more depth and body in the profile with flavors of butterscotch and green apple.
Brew Notes
Delicate and clean mouthcoating notes of grape, green apple, and jam fused with sweet floral tones.
Grape, jam, floral, green apple, and blueberry.
Blueberry
Floral
Grape
Jam
Roast Analysis
Roasted On
Diedrich IR-5
Color Change
6:34
First Crack
9:28
Roast Duration
11:34
Development Time
2:06
It was a pleasure to work with this natural offering from Colombia. Located in the mountains of Santa Barbara, this farm has an altitude between 1650 and 1950 meters above sea level. I was excited to see what flavors I could bring out in a production roast after tasting a sample roast with notes of grape, blueberry, and jam.
I charged a 9 lb. batch to 388°F with 50% heat applied. The roast turned around 1:29 into duration. At 2:50, I increased the burner to 75%. I adjusted airflow 5:09 into duration to 50%. The roast started to gain momentum, and I reduced the burner to 50% at 6:21 into duration.
Color change occurred 6:34 into duration. I was impressed with how smooth and uniform the coffee was as it took on more color. As the roast moved closer to first crack, I dialed back heat application to 30% at 8:08 into duration.
The development phase of the roast began at 9:28 into duration at 390°F. First crack was audible and increased as I adjusted airflow to 100%. The last adjustment of the roast came at 10:24, lowering the burner to 20%.
The duration of the roast was 11:34 with an end temperature of 408°F and 2:06 of development time.
About The Source
Located in the mountains of Santa Bárbara, south of Medellín, this farm has an altitude between 1650 and 1950 meters above sea level. The perfect combination of warm days and cold nights provides the ideal climate for the slow but constant development of our coffee beans. This coffee is a great example of the sweet, smooth, and bright profiles that best represent the Chiroso varietal.
Coffee Origin Profile: Colombia
Colombia is the second largest producer of Arabica coffee. Quality can range from classic breakfast blend coffees to exotic and wild microlots
