Costa Rica · Anaerobic · MEDIUM

Costa Rica Tarrazu Geisha — Optimal Light

by anonymous·THCR-01·5/13/2026

Total

11:20

DTR

16.2%

Charge

300g

Drop

258g

Loss

14.0%

Agtron

Roast curve

Temperature chart

BeanAirBean RoRAir RoR

Power chart

Gas Power · %

Time (mm:ss) · Temperature (°C) · RoR (°C/min)

Stages

Roast progress timeline

B.I00:00

D.P00:56

T.P01:10

Y.L04:45

M.R07:08

1/P09:30

FINISH11:20

Code	Stage	Time	Bean °C	Air °C
B.I	Charge	00:00	188.0	172.0
D.P	Drop point	00:56	85.0	74.0
T.P	Turning point	01:10	86.0	74.0
Y.L	Yellow	04:45	148.0	192.0
M.R	Maillard	07:08	173.0	223.0
1/P	First crack	09:30	198.0	240.0
FINISH	Drop	11:20	206.0	214.0

Bean

Name: Costa Rica Tarrazu Geisha
Origin: Costa Rica
Grade: SHB
Variety: Geisha
Process: Anaerobic
Density: 0.78 g/ml
Moisture: 10.5%
Screen: 17

Machine

Roaster: THCR-01
Heat: LPG
Method: Semi-hot air
Charge temp: 188.0 °C
Weather: sunny
Operator: Dongil Joo

Agtron

Roast color · 0–100

Whole 70.0

Ground 78.0

Very Dark

Dark

Medium-Dark

Medium

Medium-Light

Light

Very Light

Whole bean

70.0

Ground

78.0

Roast level

MEDIUM

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