Costa Rica Tarrazu La Candelilla Natural Geisha Finca Palmiliera Micro Lot (GP) (22 lb. Box)

This micro lot offering from the Sanchez family in San Lorenzo, Costa Rica showed notes of caramel, orange, raisin, and raspberry after tasting an initial sample roast. I prepared to do an 8-pound batch on our Diedrich IR-5. I charged this batch with 50% heat applied and had a turn around time of 1:24. Just under three minutes of duration I increased the heat to 75%. I reached color change at 5 minutes and increased airflow to 50%. Color developed at a fast, even rate and browned nicely. Six minutes into duration I reduced heat application to 50%. Costa Rica coffee has the tendency to move throughout a roast and with this in mind I made the decision to lower heat application to 35% at 6:39 and then again to 30% at 7:23. I reached first crack at 8:55 duration and a bean temperature of 390 degrees Fahrenheit. First crack was barely audible at first and then increased to a light crackling. Aromas of caramel and orange were present in the development phase. I ended the roast with 2:18 of development time and a total duration of 11:13. Overall this roast was very steady for a Costa Rican coffee.