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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.

Delicate layered sweetness with lush expressive floral tones complimented with notes of raspberry, watermelon and kiwi.