| Colombia – Hacienda Casablanca | ||
|---|---|---|
 | Grown: 1500 to 1700 meters above sea level Variety: Castillo Processing Method: Washed Harvest Period: April — July | |
| Optimal Roast Depth | ||
| LIGHT | MEDIUM | STRONG |
Roaster notes:
LIGHT ROAST
This bean is quite hard in density and therefore favours a good amount of heat from the get go.
The process method, though washed, involves an extended fermentation period which gives a huge amount of sweetness.
As a light roast there is a vibrant citrus acidity, you will want to maintain a reasonably long roast time to ensure proper flavour development (even for filter).
MEDIUM ROAST
When at a medium roast depth this bean has the potential to be extremely good! It is here you will get the stewed fruits and some of the spices.
Be careful though, too short on the drying phase will give you grassy notes whilst too long and some of the fruit disappears.
DARK ROAST
Most coffee we have roasted from Colombia excels in the dark roast range, not so much with this one.
It is still very tasty but we haven’t been able to avoid roasty notes dominating.
Try and let convection do the work for you during and after first crack.