Costa Rica La Candelilla Anaerobic Natural Monte Canet - Victoria 14 (GP) (22 lb. Box)

This offering comes to us from Mario Solís’ farm, Monte Canet in Canet de Tarrazú, Costa Rica. Mario inherited the land from his parents and has continued their legacy with passion and innovation. On the cupping table this anaerobic natural shined with sparkling notes of cherry, honey, strawberry, and lime. I charged our Diedrich to 389°F with the burner set to 50%. Turning point was reached 1:24 into duration at 172°F. At 2:45 I increased the burner to 75%. As the roast gained momentum, I adjusted airflow to 50% at 5:05. This offering took on color at a fast rate. Color change was marked 5:41 into duration at 311°F. I decreased the burner to 50% at 5:53. Moving closer to first crack I lowered the burner to 30% at 8:12 into duration. The roast having momentum, I made my last heat adjustment of the roast and lowered the burner to 20% at 8:32. The development phase of the roast began 9:07 into duration and was marked at 392°F. First crack was light and gentle to the ear. Immediately after marking first crack, I adjusted airflow to 100%. No further adjustments were necessary. The roast finished with a duration of 11:19 with 2:12 of development time and an end temperature of 410°F.