Costa Rica Coop Dota Dry-Process

This week we are tackling the most un-Costa Rican of the current crop of Costa Rica coffees on offer. As explained in the review, this coffee has been processed differently than all other Costas. The result is a hybridization of CR flavor profiles and cup characteristics associated with fruited Ethiopian coffees. We sample roasted to seven different levels trying to hit the "sweet spot" and the second lightest roast did just that: huge strawberry notes that punch your palate with an exotic strangeness (how's that for a redundant descriptor?). I just put the first batch into the Probat so I'll check back in a second with the results of trying to replicate the City+ roast we cupped this morning done on the sample roaster yesterday--that's right, while Tom Petty was Learnin' to Fly, I was learnin' how to roast this coffee correctly. We have success! I took the first batch up to 431 degrees which happened at the 17:00 mark on the dot. One good way to compare a test roast with the final roast right away is to grind a small sample of each and see if they match color-wise. This is a fairly accurate way to ensure you are in the right ballpark. As we all know, roasted coffee needs at least 24 hours to rest before the full flavor characteristics become apparent so cupping them side by side right away is a bit more problematic. However, we feel good about hitting a nice light roast that should unleash the fruited notes we are expecting. First crack happened at 405 degrees approximately 14:20 into the roast.

HI Tom, you referred to

HI Tom, you referred to finding the sweet spot for this Costa Rica by roasting to seven different levels of roast and cupping. This is mentioned some in your other posts, as well as Josh's posts. There is a lot of information on profile roasting these days, roasters and roaster manufactures talking not about the level of roast or the time/temp end point but the journey along the way as being important. Not sure where I heard the quip "they used to sell roasters, now they sell profiling systems with roasters attached". And yet it's not something I hear a lot about from you. Most of what I've read from you in the last 10 years has been pretty consistent, the level of roast is what makes the difference. I remember once you told me that the Probat had an engineered profile built into it, a profile it liked best if I can put it that way. (Sorry if I am misquoting you!) Just want to get your input on this.