Hey Roasters!

In case you don't lurk around our blog to see when new posts are published, I wanted to share the latest from our production roaster, Sam. He wrote a deep-dive feature on our newest green coffee from Costa Rica for the website last week.

Here's the link to the post: https://millcityroasters.com/blogs/blog/costa-rica-anaerobic-honey-...th-a-story

We're excited about this coffee for several reasons. First, it's a varietal with some name recognition, the highly prized SL-28. Next, the anaerobic honey processing method strikes a balance between fruity sweetness and crystal-clean cup quality.

I know Costa Rica can present some challenges at the roaster. It's an origin known for smaller seed sizes, high density, and flavors that can be difficult to unlock. In the blog post, Bryant shares his roast profile and you can always head to the green coffee page to learn more about how he approaches it in the drum.

Are you roasting any of the new crop Costa Ricas that have arrived stateside recently? Any favorites from this origin in the past few years?