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RNY # 54937
Costa Rica Cumbres del Poas Double Diamond Sabana Redonda Anaerobic Natural (GP) (22 lb. Box)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Costa Rica
PRODUCER
Francisca and Oscar Chacon
PROCESS
Natural, Raised Beds
HARVEST
January - March
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

Dona Francisca and her husband Oscar Chacon of Las Lajas are 3rd generation coffee producers ...
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IN THE CUP
ROAST ANALYSIS
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 ...
READ MORE
BREW ANALYSIS
Clean, sweet, and balanced, crisp acidity with integrated notes of grapefruit, cranberry and red wine ...
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ABOUT

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.

Sabana Redonda, it is one of the higher elevation farms that Las Lajas owns. This one is located on the foothills of “Poás” volcano at an altitude of 1600 meters above the sea level. The farm is truly excellent for specialty coffee due to its cool climate conditions and the volcanic soil. This anaerobic natural processed lot was fermented for 76 hours in stainless steel tanks.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    High


CUPPING NOTES
Cupping Notes
Cranberry
Cupping Notes
Grapefruit
Cupping Notes
Pomegranate
Cupping Notes
Wine

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:15
    First Crack
    		9:01
    Roast Duration
    		11:18
    Development Time
    		2:17
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
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.


  • RNY Coffee Dark Brew Style
    		Chemex
    Coffee : Water Ratio
    		1:17
    Grind Size
    		EK-43 #10.5
    Total Brew Time
    		4:00
BREW ANALYSIS
Clean, sweet, and balanced, crisp acidity with integrated notes of grapefruit, cranberry and red wine.