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Tasting notes: Deep bittersweet cocoa flavors with almond, and a hint of brown sugar.
Country of origin: Costa Rica
Region: Los Santos, Santa Cruz
Process: Washed
Roast level: Full City+ (Medium-Dark)
About the region: This lot is a blend of coffee from producers in the town of Los Santos, Santa Cruz, near Costa Rica's Tarrazu region. Most farmers are growing a mix of Caturra and Catuaí cultivars at altitudes ranging from 1500 to 1600 meters above sea level. Farmers "float" the coffee cherry first before delivering to the nearby Palmichal mill where this lot was processed. Floatation is a simple, but effective, grading system where cherries are placed in buckets of water. Unripe coffee floats to the top and is separated out for lower grades, while the rest that has sunk to the bottom is processed as higher quality. The coffee is dried on cement patios for around 4 days, before finishing in large heat dryers called "guardiolas".
Tasting notes: Deep bittersweet cocoa flavors with almond, and a hint of brown sugar.
Country of origin: Costa Rica
Region: Los Santos, Santa Cruz
Process: Washed
Roast level: Full City+ (Medium-Dark)
About the region: This lot is a blend of coffee from producers in the town of Los Santos, Santa Cruz, near Costa Rica's Tarrazu region. Most farmers are growing a mix of Caturra and Catuaí cultivars at altitudes ranging from 1500 to 1600 meters above sea level. Farmers "float" the coffee cherry first before delivering to the nearby Palmichal mill where this lot was processed. Floatation is a simple, but effective, grading system where cherries are placed in buckets of water. Unripe coffee floats to the top and is separated out for lower grades, while the rest that has sunk to the bottom is processed as higher quality. The coffee is dried on cement patios for around 4 days, before finishing in large heat dryers called "guardiolas".