Juan Jose the owner and manager of Finca Araya Acuna in Naranjo, Costa Rica has a beautiful red honey geisha offering. Juan Jose works with Coopronaranjo’s micro lot program. This coffee showed complex notes of raspberry, watermelon, and kiwi from the first tasting.
I roasted a production batch on our Diedrich to see what flavors I could bring out of this coffee. I charged the batch at 387 degrees with 50% heat applied and reached turning point at 1:23. At 2:52 into duration I increased heat application to 75%. I was building momentum fast and around 5:00 decided to adjust airflow to 50%. This coffee took on color smooth and even at a fast pace. I reached color change at 5:41 into duration.
I spent 3:00 in the maillard phase of the roast. As I moved closer to the development phase of the roast, I started to reduce heat application. I wanted to reach first crack with a low flame but with momentum so the coffee could rest through development. At 6:23 I reduced heat to 50% then to down to 35% and at 7:22 into duration I made my last adjustment down to 25%.
I reached first crack at 8:41 into duration at 388 degrees. First crack was light and delicate with aromas of strawberry and jasmine throughout development. I developed this coffee for 2:23 and ended with a bean temperature of 395 degrees. This is an amazing high quality processed coffee, and it was an honor to roast.
