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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.

Clean and balanced with a fusion of caramel, raisin, and orange candy with a creamy texture finish.