I've just popped into this thread to compliment Jeff on an incredible Roaster's choice. My wife adored the velvety chocolate taste and I had a flat white and a short black and I really don't know which I enjoyed more! This is a Costa Rican like none I've ever had. It screams excellence on every level. I'll try it as a Syphon on the weekend.
Thank you Jeff... Expedient and pure excellence. I am truly humbled! Your other components of the order look terrific too for the Christmas present season!
That CR is extremely rare and unique.
Let me indulge in a story......
When a 3rd generation coffee broker tells you a bean is the best natural he has cupped in 30 years - your ears open wide.
There were just 8 bags of that coffee brought into Australia and it was not offered as available - instead the broker mentioned it to a few of the "select group" of roasters (let's not call it playing favorites) and I jumped at the chance.
I bought a bag - outside of the COE coffees I regularly purchase, this was the most expensive.
The intention was to use it in the Golden Bean.
Being too busy, I never got a chance to play with it beforehand. I was actually contemplating not entering GB because of workload and other issues (not related to the event). With just 2hrs to spare before the last post, I ripped open the bag and popped a lot into the roaster.
First thing I noticed is the roaster took off faster than a F1 racecar - wt......you know what i mean.
It was literally impossible to control the roast - even with the burner and airflow down.
In my mind, I am thinking - massive density and moisture acting as too efficient heat conductor.
Anyway, as the batch was dumped into the cooling tray, so did a pile of black gunk from the roaster's faceplate. The damn bean was like ball bearings
Not having any time to think about it much, I panicked and ran another batch - no way was this baby going to get the better of me !
Having seen how it jumped like a cut snake in the drum, I pulled back all the heat and let it run though. Still not happy and had absolutely no idea as to which of the 2 different batches to enter into GB.
I put the remainder of that coffee away for a while and thought about what to do when faced with roasting it again - which was a week+ ago.
This time, I developed a supa-dupa profile to deal with high ROR.
The result is what you have Brett - I'm not sure it's absolutely perfect in terms of roast, but my goodness it's about the most challenging bean I've had to roast in a very long time.
I thought you might like it - sometimes tricky to dial-in.
Please don't ask for any more - there's not much left and I'm not sure when I will run it again - probably mid December, who knows - might need a stiff drink or 3 beforehand - such is the way that bean can rattle even the most seasoned of roasters.