quest m3s

This week, I experimented with lower charge temperatures, with increased airflow and heavier heat application just a touch after turning point. This was in an effort to get the ‘deep-v’ shaped roast curve that allows for more time in the Maillard stage.

In order to achieve this goal, I changed my roast technique slightly in comparison to CJ1294 – For this roast, I kept the back of the roaster open to stymie airflow until the 2:00 mark, and I increased fan speed to 3 slightly later and at a higher temperature (270F/3:00). I also maintained 10A of heat application until the beginning of Maillard. At 330F/4:40, I increased fan speed to full. However, my results were very similar in terms of percentages spent in each stage. I chalk this up to slightly wider screen size distribution, and incredible density. This coffee needs all the push it can get, until it doesn’t.

On the cupping table, seemingly everyone noted an apple pie note in this coffee, as well as distinct vanilla. I have a hunch that this is a coffee that would rate close to 12/10 on the Kornman Chuggability Scale. That is to say, it’s very chuggable. I would recommend this coffee thoroughly as a pourover drip offering, and possibly as a single origin espresso as well. Take a look below for more brews clues from the baristas at The Crown.

Origin Information

Francisco Gerardo Jimenez Robles | Finca La Manzana
Catuai, Caturra
San Martín De Leon Cortes, San José, Costa Rica
1800 meters
Volcanic loam
Fully washed and dried on raised beds

Background Details

Costa Rica Finca La Manzana San Martin Tarrazu GrainPro is sourced from a family owned farm located in San Martin De Leon Cortes near Tarrazu in the province of San José, Costa Rica. Francisco Gerardo Jimenez Robles started planting coffee 25 years ago on 9 acres of land that was considered too high for coffee cultivation. Today, Francisco shares the flourishing production of coffee at La Manzana with his 4 adult children. Finca La Manzana has a micro-mill allowing for meticulous care in cherry selection, depulping, fermenting, and drying coffee.