This time of year is known for extreme heat, high humidity and Thunderstorms! Stay dry and enjoy the show with this bold but smooth limited edition dark roast. We blended the rest of Costa Rica Finca La Pastora with Peru San Ramon and roasted it to the start of Second Crack.
You might ask yourself “what is second crack?”. That’s a great question! Well lets start from the beginning. Coffee goes into our Diedrich coffee roaster at about 8-12% moisture. We spend the first 5-6 minutes drying the coffee. The Maillard phase starts when the beans start turning yellow. In this phase caramelization starts. This phase leads up to First Crack, this step is very important. The beans begin to pop and open, starting the development phase. Basically before first crack we are cooking the outside faster then the inside, and after first crack we cook the inside to match the outside. Second crack is chaotic and smoky, all the pent up energy from roasting for 10-15 minutes comes bursting out. Small bits of the bean can fly off at this phase, the smoky flavor starts to form here.
That is a super condensed version of roasting, if you’d like to learn more check out one of our classes or reach out using the contact us form!
Blend Components: Peru San Ramon & Costa Rica La Pastora
Processing: Washed
Drying method: Raised beds
Cultivar detail: Caturra, Catuai, Typica
Elevation: 1300-2000M
Cupping Notes: “Bakers chocolate, caramelized sugar, molasses, smokey, spices, fruit leather”
This time of year is known for extreme heat, high humidity and Thunderstorms! Stay dry and enjoy the show with this bold but smooth limited edition dark roast. We blended the rest of Costa Rica Finca La Pastora with Peru San Ramon and roasted it to the start of Second Crack.
You might ask yourself “what is second crack?”. That’s a great question! Well lets start from the beginning. Coffee goes into our Diedrich coffee roaster at about 8-12% moisture. We spend the first 5-6 minutes drying the coffee. The Maillard phase starts when the beans start turning yellow. In this phase caramelization starts. This phase leads up to First Crack, this step is very important. The beans begin to pop and open, starting the development phase. Basically before first crack we are cooking the outside faster then the inside, and after first crack we cook the inside to match the outside. Second crack is chaotic and smoky, all the pent up energy from roasting for 10-15 minutes comes bursting out. Small bits of the bean can fly off at this phase, the smoky flavor starts to form here.
That is a super condensed version of roasting, if you’d like to learn more check out one of our classes or reach out using the contact us form!
Blend Components: Peru San Ramon & Costa Rica La Pastora
Processing: Washed
Drying method: Raised beds
Cultivar detail: Caturra, Catuai, Typica
Elevation: 1300-2000M
Cupping Notes: “Bakers chocolate, caramelized sugar, molasses, smokey, spices, fruit leather”
