How Should Costa Rica Mozart Be Roasted to Taste Delicious? What Roasting Methods Suit Mozart?

FrontStreet Coffee Costa Rica Mozart: A Roasting Journey

Before roasting a new bean, we first gather information about the bean and the flavor notes provided by the green bean supplier, then attempt several test roasts based on this information and make adjustments according to cupping results. Recently, we obtained a FrontStreet Coffee Costa Rica Mozart. This FrontStreet Coffee Costa Rica Mozart bean was previously renowned for its unique processing method and complex aromas.

Unique Processing Method — Raisin Honey Process

Retaining 100% mucilage and using zero-water processing increases the complexity of the honey processing method, requiring strict control over timing.

On the day of harvesting coffee cherries, the harvested coffee fruits are poured into large water tanks. Mature, full fruits will sink to the bottom, while underdeveloped or overripe fruits will float to the surface. These floating beans must be removed. The selected coffee fruits are placed on raised beds to dry for at least three days, then the cherry skin is removed while retaining the mucilage before further drying. At this stage, climate factors are key to the success of honey processing.

During the drying process, these coffee cherries must be constantly turned to ensure even drying, but the turning frequency must be carefully controlled. Slow drying is necessary to ensure proper fermentation, but not so slow as to cause over-fermentation.

Green Bean Analysis

This FrontStreet Coffee Mozart is composed of Caturra and Catuai, common varieties among American beans. The green beans appear yellowish-green, typical of honey-processed coffee beans, with a fresh orange-like acidity and light fermented fruit aroma.

This FrontStreet Coffee Mozart bean is from the 2018 harvest season, with relatively high moisture content and grown at an altitude of about 1950 meters. The beans are quite hard, so initially we chose a gradual heat reduction and extended dehydration time for roasting. We tested three batches and conducted cupping on them.

The roaster is a Yangjia Feima 800N. Due to daily production needs, we chose a batch size of 550 grams.

The bean entry temperature was 200°C, with only changes to drop temperature and development time:

First Batch

Yellowing point: 151.2°C at 5 minutes 15 seconds, dropped at 193°C. First crack development for 1 minute 50 seconds, first crack at 8'38".

Second Batch

Yellowing point: 151.2°C at 5 minutes 12 seconds, dropped at 194°C. First crack development for 2 minutes 10 seconds, first crack at 8'30".

Third Batch

Yellowing point: 151.2°C at 5 minutes 17 seconds, dropped at 194.8°C. First crack development for 2 minutes 30 seconds, first crack at 8'40".

Cupping Results

The First Batch had a light fermented aroma and complex floral notes, with flavors of citrus, sweet orange, berries, melon, and raisin when slurped; the Second Batch carried jasmine fragrance and fermented wine aroma, with flavors of sweet orange, plum, caramel, raisin, and rum when slurped; the Third Batch had notes of cocoa, orange, snow pear, grapefruit peel, and smokiness.

Although these three batches performed well in aroma and cleanliness, the overall flavor profile tended toward being light, with a relatively thin mouthfeel.

Among the three batches, we felt the First Batch performed slightly better. However, while there were no significant flaws overall, this wasn't the flavor profile we were seeking. Therefore, we adjusted our roasting approach, this time choosing rapid dehydration and increased heat to enhance aroma development, again roasting three sample batches.

The bean entry temperature was again 200°C, with only changes to drop temperature and development time:

First Batch

Yellowing point: 150.7°C at 5 minutes 20 seconds, dropped at 193.2°C. First crack development for 1 minute 30 seconds, first crack at 8'55".

Second Batch

Yellowing point: 152.6°C at 5 minutes 25 seconds, dropped at 195°C. First crack development for 2 minutes, first crack at 9'00".

Third Batch

Yellowing point: 152.6°C at 5 minutes 27 seconds, dropped at 197°C. First crack development for 2 minutes 30 seconds, first crack at 9'05".

Cupping Results

The First Batch had aromas of osmanthus and fermented wine, with flavors of sweet orange, berries, pineapple, raisin, caramel, and toffee when slurped; the Second Batch had complex floral notes, with flavors of orange, berries, raisin, and snow pear when slurped; the Third Batch had a distinct fermented wine aroma, with flavors of citrus, nuts, hazelnut, caramel, and cocoa when slurped.

The flavor profiles of the First and Second Batches were quite similar, but the First Batch was slightly superior in both aroma and flavor, so we chose the roasting curve of the First Batch:

Reduce heat to 130 at bean entry, open air damper to 3, enter beans at 200°C. Increase heat to 160 at 140°C to accelerate bean dehydration and shorten dehydration time. Reduce heat to 130 during the middle to late stages of dehydration to prepare the beans for first crack.

First crack begins at 8 minutes 55 seconds. At this point, open the air damper to 5 and gradually reduce heat. When first crack has developed for 1 minute 30 seconds at 193.2°C, and orange and floral aromas can be detected through the sampling rod, it's time to drop the beans.

Brewing Recommendations

Recommended brewing method: Pour-over

Parameters: Water temperature 90-93°C, grind size BG 5R (China standard #20 sieve pass rate 58%), powder-to-water ratio 1:15, extraction time around 1'50"

Technique: 30g water bloom for 30 seconds, pour with small water flow quickly to 120g, then pause. When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish. Remove the filter cone when the water level is about to expose the coffee bed again.

Little tip: Because this FrontStreet Coffee Costa Rica Mozart bean is not deeply roasted, we recommend trying higher water temperature and small water flow quick pouring when brewing this FrontStreet Coffee Mozart bean to bring out its wonderful aromas~

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473