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This natural lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica ... READ MORE
IN THE CUP
ROAST ANALYSIS
This natural micro lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica ... READ MORE
BREW ANALYSIS
I was looking forward to tasting the production roast ... READ MORE
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ABOUT
This natural lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica. Named for the springs of water throughout its 10 hectares, Los Manatiales is owned by the Rodríguez family and managed by Esnider Rodríguez, a 3rd generation coffee farmer. When his family purchased the land 32 years ago, they became the first to plant coffee on the property as it was previously just a grass-filled landscape. Now, the farm is operated by three generations of the Rodríguez family, from grandfather, to father, to son. Located at 1700masl, the farm is in an exceptional microclimate that allows them to continuously produce very high-quality coffees.
Royal NY's Scoring
Acidity:
Above Average
Body:
Very High
Sweetness:
Very High
CUPPING NOTES
Grape
Plum
Raspberry
Watermelon
Roasted On
Diedrich IR-5
Color Change
6:07
First Crack
9:11
Roast Duration
11:20
Development Time
2:09
ROAST ANALYSIS
This natural micro lot comes to us from Los Manatiales in the region of Valle Occidental, Costa Rica. The pre-ship and arrival samples revealed a complex flavor profile with notes of raspberry, plum, melon and toffee.
For a production roast I wanted to keep it light but also push the roast enough to bring body with the integration of fruit, melon and toffee tones in the cup.
Charging to 388 degrees with 50% of heat applied I released the coffee into the drum. Turning point was reached 1:27 into duration at 164 degrees. I made my first heat adjustment 2:45 into duration and increased the burner to 75%. My first airflow adjustment was at 5:10 into duration with a 50% adjustment.
Color change was marked 6:07 into duration at 315 degrees. As the roast gained momentum I began to dial back heat application. At 6:21 into duration I lowered the burner to 50%. Moving closer to the development phase I lowered heat application to 30% at 8:08 into duration.
The development phase began at 9:11 at 389 degrees. Shortly after hitting first crack, I made an airflow adjustment with 100% air moving through the drum. The last heat adjustment of the roast came at 10:10, lowering the flame to 20%. There was a nice balance of heat and airflow to finish out the roast.
Finished end temperature was 405 degrees with a development time ratio of 19%. Total duration of the roast was 11:20.
Brew Style
Chemex
Coffee : Water Ratio
1:17
Grind Size
EK-43 #8.5
Total Brew Time
4:00
BREW ANALYSIS
I was looking forward to tasting the production roast. Dry fragrance aroma revealed hints of cranberry and pear. The production roast was cohesive and clean. Complex, integrated notes of apricot, melon and toffee with a delicate body and mellow acidity.
I dosed out 42 grams for a Chemex grinding on #8.5 with our EK-43 using 700 grams of water. The brew had a nuanced silky mouthfeel and texture with pleasant mellowed out acidity throughout the cup and Integrated notes of apricot, melon and toffee.
Complex, integrated notes of apricot, melon and toffee with a delicate body and pleasant acidity.
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