Lake Michigan Coffee
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Herring's Flight

Costa Rica (Tarrazu)

Herring's Flight

Light–medium
Washed process

“Chocolate, nectarine, guava, berry, honey, citrus”

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Flavor profile

AcidityBodySweetnessFruitBitternessChocolate

Roast curve

0%25%50%75%100%50°250°450°Maillard begins · 4:20Finish · 10:33First crack · 8:43
Bean temperature (°F) by roast progress

Roast specs

Roast color77.0Agtron whole
72.5ground
First crack8:43
399.2°Fdrop
Development1:50 · 17.3%
Weight loss12.1%
Peak rate of rise87.0°F/min

Moisture — RoastSee Fusion

Green bean11.6%
Roasted bean2.9%
Total weight loss12.1%
Moisture lostRoasted-bean moisture is a share of the smaller post-roast weight, so it's rescaled to the original batch weight before subtracting: 11.6% green − (2.9% roasted × (100% − 12.1% weight loss)) = 9.1 percentage points.9.1pp
Share of weight loss9.1pp moisture lost ÷ 12.1% total weight loss = 75%. The rest is CO₂ and other volatiles driven off during roasting, not moisture.75%

Sensory fingerprint

fruit, bright acidity, and sweetness, with a measured six-axis profile shown above.

Roast phases

41.0%
41.7%
17.3%
DryingMaillardDevelopment