FG1 Coffee Lab

January 2026 Roast

Two different beans in this roasting session on Saturday, January 3, 2026…

R1 - Costa Rica Zarcero Monte Brisas Danto

The first batch was a continuation of December’s roast. I am sad this is my last big batch of this bean as it has been fantastic as espresso or an americano. It has been very forgiving as well; always smooth, never bitter regardless of the extraction.

R2 - Guatemala Xinabajul Aler Villatoro

Back to Guatemala for the second roast of the session and one I have not had since November. As mentioned last month, historically I’ve been roasting Guatemala beans to Full City+ (215-220°C) or on an occasion when requested to Vienna (220-225°C). Roast Level reference. This month I wanted to back off slightly and try a Full City (212.4°C) roast after reading these cupping notes, “Evaluated as espresso, my Full City roast yielded a velvety textured shot, cocoa-toned, bean-to-bar dark chocolate, and a rindy citrus accent brought a lively side to the bittersweetness.”.

Sweet Maria’s blurb:

Ample sweetness, dark brown sugar, Dulce de Leche, caramel popcorn, and dried apple accent. Dark roasts boast sturdy base bittersweetness and creamy mouthfeel. City+ to Full City+. Good for espresso.

Full details from Sweet Maria’s

December 2025 Roast

Costa Rica Zarcero Monte Brisas Danto

I usually roast Guatemala beans to a Full City level, but this month I’m switching things up with a Costa Rica bean and experimenting with a lighter City roast. Here’s how Sweet Maria’s describes it:

Well-balanced with a nuanced side that adds interest to the cup. Raw sugar sweetness, brisk acidity (light roasts), hints of apple, spiced chocolate, cocoa nibs, and toffee almond. City to Full City+. Good for espresso.

Full details from Sweet Maria’s

Reference: Roast Levels

These should not be considered absolute as there are variables (like washed vs natural beans) to take into account when roasting, but certainly a good reference.