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RNY # 57365
Costa Rica Danilo Salazar Finca San Cristobal Natural Micro Lot (E) (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
West Valley, Costa Rica
PRODUCER
San Cristóbal del Llano
Danilo Salazar Arias
ELEVATION
1700 to 1700 meters
VARIETALS
Catuai, Caturra, Villa Sarchi
PROCESS
Natural, Raised Beds
HARVEST
December - March
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

Finca San Cristobal de Llano is a 17 hectare specialty coffee farm that’s owned by Christian, Greivin and Pablo Salazar ...
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IN THE CUP
ROAST ANALYSIS
This natural process micro lot offering from producer Danilo Salazar Arias showed notes of grape, green apple and pomegranate ...
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BREW ANALYSIS
The production roast shined on the cupping table as the roast expressed notes of grape, green apple and pineapple with crisp, sparkling acidity ...
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ABOUT

Finca San Cristobal de Llano is a 17 hectare specialty coffee farm that’s owned by Christian, Greivin and Pablo Salazar. The Salazar family has been producing coffee in Llano Bonito de Naranjo, Costa Rica for over fifty years and three generations.

Finca San Cristobal de Llano is a member of Cafe de Altura de San Ramon. This organization was founded in 2004 to process coffee throughout Costa Rica. This particular lot comes to Royal New York from the association’s micro lot program. In this program, exceptional single producer lots are sourced from West Valley, Central Valley, Tres Rios, and Tarrazu. These lots are then trucked to a central milling facility in San Ramon to be processed. The association works hard to provide its more than 500 producers with the knowledge and resources they need to sell their coffee for the premiums they deserve.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Grape
Cupping Notes
Pomegranate
Cupping Notes
Toffee

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:17
    First Crack
    		9:16
    Roast Duration
    		11:35
    Development Time
    		2:19
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This natural process micro lot offering from producer Danilo Salazar Arias showed notes of grape, green apple and pomegranate. The cup was clean, crisp and balanced. I was excited to have the opportunity to production roast this coffee knowing the exceptional processing that is done by Café de Altura. I charged our Diedrich IR-5 to 386 degrees Fahrenheit with 50% of heat applied and began the roast. Turning point was reached 1:28 into duration at 161degrees. At 2:47 into duration I made my first heat adjustment and increased to 75%. As momentum built up and the roast started moving closer to color change, I adjusted airflow to 50% at 5:10 into duration. The maillard phase of the roast began 6:17 into duration at 314 degrees. Color change was smooth, and uniform and the coffee began to take on more color. As the roast moved through maillard I decreased heat application back down to 50% at 6:45 into duration. Moving closer to the development phase I made another heat adjustment and decreased down to 30% at 7:28 into duration. The development phase began 9:16 into duration at 387 degrees. First crack was light and gentle. Immediately after marking first crack, I adjusted airflow to 100%. I experienced floral aromas throughout development. As the roast moved through development, I made my last heat adjustment and lowered the burners to 20% at 9:35 into duration. The roast had a smooth declining rate of rise as I reached my desired development time and dropped the coffee into the cooling tray. Total duration of the roast was 11:35 with an end temperature of 404 degrees. The development time ratio was 20%.


  • RNY Coffee Dark Brew Style
    		Aeropress
    Coffee : Water Ratio
    		1:06
    Grind Size
    		EK-43 #9
    Total Brew Time
    		2:00
BREW ANALYSIS
The production roast shined on the cupping table as the roast expressed notes of grape, green apple and pineapple with crisp, sparkling acidity. After the cupping we were excited to brew this offering and see what we had in the cup. We decided to make a chemex and an aeropress. Both brews were exceptional. Sparkling, crisp acidity with integrated flavors of lime, grape and green apple with a delicate body. Cohesive fusion of layered lime and grape flavors with sparkling, crisp acidity.