The Relationship Between Roast Level and Flavor When Roasting Costa Rica Coffee Beans

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FrontStreet Coffee Costa Rica Mozart Coffee Roasting Profile

Before roasting a new bean, we first learn about the information of this bean and the flavor profile provided by the green bean supplier, then based on this information, we try to roast a few batches, and make adjustments according to cupping results. Recently, we obtained a Mozart from Costa Rica. This bean was previously famous for its unique processing method and complex aroma.

The variety of this Mozart is Caturra and Catuai, which are common among American beans. The green beans appear yellow-green, typical of honey-processed coffee beans. They smell of fresh orange acidity and light fermented fruit aroma.

This bean is from the 2018 harvest season, has a relatively high moisture content, and was grown at an altitude of about 1950 meters. The bean density is quite hard, so at the beginning, we chose to gradually reduce heat and extend the dehydration time for roasting. We roasted three trial batches and conducted cupping on them.

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

The charge temperature was 200°C, with only changes to the 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, with first crack occurring at 8'38".

The first batch has a light fermented aroma and complex floral notes. When slurping, it reveals flavors of citrus, sweet orange, berries, sweet melon, and raisins.

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