Relationship between roasting degree and flavor of Costa Rican coffee beans

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Front street Costa Rican Mozart coffee baking curve

Before baking a new bean, we will first learn about the bean and the flavor given by the raw bean merchant, and then try to bake a few stoves based on this information, and then adjust it according to the cup test results. Some time ago, we got a Mozart from Costa Rica. This bean was previously famous for its unique handling and complex aroma.

This Mozart variety is Kaddura and Kaduai, which are common in American beans. The raw beans look yellowish green, typical of honey-treated coffee beans, with fresh orange acidity and a hint of fermented fruit.

This bean is 2018 production season, the water content is relatively high, and the growth altitude is about 1950 meters, and the bean quality is hard, so at the beginning, we chose to gradually reduce the fire and prolong the dehydration time for baking. Three stoves were baked and cup tests were carried out.

The roaster is Yang Family Pegasus 800N. Due to the usual production needs, we chose the baking quantity of 550 grams into beans.

Input bean temperature is 200℃, only change bean temperature and development time:

[first furnace]

Turn yellow point: 151.2 ℃, 5 minutes 15 seconds, 193 ℃ 1 minute 50 seconds, 1 minute 50 seconds, one burst point at 8 minutes 39 seconds 38

[the first furnace] has a hint of fermented aroma and complex floral aroma, sipping with citrus, orange, berry, melon, raisin flavor

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