It looks like you are accessing from Korea🇰🇷
Do you want to move to Korean page?
It looks like you are accessing from Korea🇰🇷
Do you want to move to Korean page?
When roasting this Costa Rican coffee from Volcan Azul, the cup quality showed promising results, and the roast log indicated no particular issues throughout the process. This suggests a stable roast that could benefit from exploring different roast levels. If you opt for a higher roast level, expect the cacao nibs and funky nuances to become more pronounced. On the other hand, a lighter roast could enhance the juicy qualities and bring out brighter notes of strawberry and tropical fruits.
The roast profile was designed considering the origin (Costa Rica), the anaerobic natural processing method, and a medium-light drop temperature. I chose a medium gas pressure setting to balance these factors effectively.
For more detailed information on how to adjust your roast profile, you can refer to the blog on the FireScope website or my personal blog.
During cupping, the aroma revealed notes of cocoa, yogurt, cheese, and berries. As you start tasting, especially at higher temperatures, complex flavors of cranberry, fig, strawberry, yogurt, and cream cheese emerge. As the coffee cools, lactic, malic, and citric acids become more apparent, with a medium-high intensity. The body is medium with a juicy mouthfeel. Other flavors like lime, dried plum, passion fruit, herbs, and cacao nibs add to the complexity, creating a funky and layered experience. Notable dairy characters such as brown cheese, cream cheese, and yogurt are quite prominent.
