Roasting some beans from Costa Rica
This is my second attempt of roasting coffee beans.
Using the hand stove top drum roaster.Its a DOTA Tarrazu Hermosa - washed
The region of Hermosa in Costa Rica, is often highlighted by various roasters.
It is known for its bright, clean, and complex flavor profile with notes of cherry, pear, lemon, peach, honey, malt, and toffee, and a balanced red apple acidity.
Dota Tarrazú is the spiritual heartland of Costa Rican coffee
Dota: The Peak of Precision
The Tarrazú region, and in particular Santa Marta de Dota, is known for its near-perfect conditions: high altitudes, cool nights, volcanic soil, and ideal seasonal rainfall.
This coffee comes from the Dota Co-operative.
This specific lot—“Hermosa”—was processed at one of Dota’s central micro-mills using a Fully Washed method - using centrifugal demucilagers.
It was the first coffee cooperative in the world to be certified carbon-neutral in 2011.
Sustainability efforts include using hydroelectric power, water-efficient eco-pulpers, and mechanical dryers fueled by coffee parchment, as well as managing trash pickup for the entire town.
The cooperative also focuses on community initiatives like a coffee school and is involved in ecotourism.
end weight - 215.9g
water/chaff weight loss = 34.1g = 13.64%
Thus its in the medium roast range
total roast time : 17.00 mins
First cracks were about 15.30min.
Bugisu - AB - Washed Arabica
Thanks to Private coffee Collection
before and after roast
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