does anyone have a profile suggestion for costa rican beans
Like a lot of higher elevation coffees from Central and South America, they love a little extra heat up front. This means that we have to decrease dramatically in the middle of the roast to make sure we don't go off the rails in the roast.
Finish temps pushed toward a more developed light roast or the light side of medium roast can help unlock overall sweetness. Too light and you could get some nutty/malty flavors.
Hope this gives you some ideas!
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