Costa Rica Helsar "Typica Villalobos"
This week we decided to do a combo of roast levels. With four total batches needed I took two of them up to 435 degrees and two of them to 430 degrees, then blended them all together. The resultant cup should have a great balance of apple notes and low acidity. Again, we used the trusty "build up momentum slowly then cut the heat" profile that has been working so well lately. This style of roast is very similar to the method we used when roasting the other Helsar a few weeks back. Can you tell that we're a little gonzo for Helsar here? Enjoy.