Costa Ricans are from our experience one of the most friendly coffees to roast generally. We recommend trying a similar approach to any other washed Centrals,t like Huehuetenango coffees. Don’t roast it too fast and avoid crashing by applying an efficient amount of energy before and after first crack.
Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.
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