Costa Rica Pastora Black Honey: Roasting the Black Honey Process
Pour yourself a cup for this one: The black honey process is a delicate balance of sweetness and complexity, but it’s not immune to roasting pitfalls. A recent batch of Costa Rica Pastora Black Honey has left roasters scratching their heads—specifically, the issue of over carbonization. The problem isn’t just about dark spots or burnt notes; it’s about timing, heat control, and the hidden challenges of this process. The first batch revealed a troubling sign: second crack aromas emerging prematurely, before the first crack even fully engaged. Darkened beans hinted at uneven roasting, but the real kicker? The beans were…
