Bryant is roasting the new Costa Rica Perla Negra for only the 2nd time. He is taking the green specs (origin, process, moisture, etc.) and the data he gained from the first roast to move closer to a ideal profile. This is a situation all roasters find themselves in and Bryant talks about his approach to roasting new greens and how he is tackling this Costa Rica Natural.
Roast Profile: RoastPATH®
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