Focus on the Roast 2016, Lot 1 Costa Rica Las Lajas, natural, organic

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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Chert
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#1: Post by Chert »

I look forward to getting into this one with the two roast batches I have left. I see that there is still some available from Mill City. Anyone roasting and care to share a profile to emulate?
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SAB
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#2: Post by SAB »



FWIW, this is a delightful natural coffee, with lots of nuance. This is about as dark as I will take it, but it has lovely caramel, balanced with apricot acidity at this level of roast. I ordered 5# extra to play with, one pound at the time.

In my initial roast, for the competition, it was very fruit forward (blueberry), and I wanted to see what taking it a little deeper would do.

To me, this is the best natural process coffee I've ever had that didn't originate in Africa.

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Chert (original poster)
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#3: Post by Chert (original poster) »

SAB wrote:<img>

FWIW, this is a delightful natural coffee, with lots of nuance. This is about as dark as I will take it, but it has lovely caramel, balanced with apricot acidity at this level of roast. I ordered 5# extra to play with, one pound at the time.

In my initial roast, for the competition, it was very fruit forward (blueberry), and I wanted to see what taking it a little deeper would do.

To me, this is the best natural process coffee I've ever had that didn't originate in Africa.
To me the Mexico Nayarita natural organic really stands out. It is about chocolate and strawberries and I expect more fruit loops flavors from this lot of Las Lajas (based on my taste for round 1). We'll see if my roast unseats my favorite.


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SAB
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#4: Post by SAB »

Chert wrote:To me the Mexico Nayarita natural organic really stands out. It is about chocolate and strawberries and I expect more fruit loops flavors from this lot of Las Lajas (based on my taste for round 1). We'll see if my roast unseats my favorite.


<image>
Nice looking roast! After a bit of conversion (it still takes me a bit to go from C to F), it looks like we have the same drop temp. You have a little slower time to peak ROR, a little shorter development. I'll be curious to hear your thoughts on that.

My plan is to decrease the drop temp to about 415 next time around.

Any body else exploring this coffee?

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Chert (original poster)
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#5: Post by Chert (original poster) replying to SAB »

I've enjoyed the fruit forward profile (roast graph in entry above) as James Hoffman French press method and also espresso. My final roast I hope to do tonight and draw out the ramp a bit for a bit less energy entering 1c, extend development with same drop temp.

I think others are exploring it. Last time I looked the MIll City offering was sold out.
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Boldjava
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#6: Post by Boldjava »

Chert wrote:...

I think others are exploring it. Last time I looked the MIll City offering was sold out.
Correct. We tried grabbing some more when we saw how well received it was but it is sold out at the importers.
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Soliloquy
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#7: Post by Soliloquy »


Here's my roast of that coffee. Turned out really nice. Naturals tend to want to rush into first crack so I cut the heat quite a bit leading up to first, and then again about a minute in.

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SAB
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#8: Post by SAB »

Soliloquy wrote:<image>
Here's my roast of that coffee. Turned out really nice. Naturals tend to want to rush into first crack so I cut the heat quite a bit leading up to first, and then again about a minute in.
That's a great looking roast, Cody! I'm expecting you'll really enjoy it. Have you tasted it yet? Please update when you've had a chance to try it!

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Chert (original poster)
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#9: Post by Chert (original poster) »




My whole two pounds is nearly gone: down to the last 7 shots. Roast day 3 this pulled a tasty fruity EG-1 12 gram ristretto on the CMA lever. Definitely a central natural to look out for when available.
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JWilliams
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#10: Post by JWilliams »

Chert wrote: My whole two pounds is nearly gone: down to the last 7 shots. Roast day 3 this pulled a tasty fruity EG-1 12 gram ristretto on the CMA lever. Definitely a central natural to look out for when available.
I really liked this coffee too and mine has been gone for a few days now. Definitely one of the cleanest central naturals I've had- on par with Graciano Cruz's coffees. Here is a great article about the farm.
http://sprudge.com/finca-las-lajas-96260.html
The one we had was the alma negra. I would have loved to try their "black diamond" natural.

Their red and yellow honeys are also available from Burmans. I pulled some beautiful floral shots from the yellow.

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