The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Costa Rica is known for producing balanced coffees, and this is no exception. We roasted this with our Balanced Profile to showcase its origin characteristics while giving it a little body.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
San Isidro De Leon Cortes is a microclimate located high in the mountains of Eastern Costa Rica. The region’s high elevations keep temperatures moderate, and clouds bring regular rainfall as they cross the mountains. Together, these conditions create a great microclimate for growing coffee.
The farm & mill where the coffee cherry is grown & processed.
Juan Rafael Montero has been able to make several improvements to his farm in recent years, thanks largely to a strong work ethic and financial discipline. He’s recently installed Catuai plants (to complement his Caturra ones), and a micro mill. Catuai and Caturra are both excellent varietals, and processing them on site gives Montero complete control over the quality of the coffee he produces.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
Honey processing, which also goes by pulp natural and semi-washed processing, leaves some of the coffee cherries’ mucilage on the beans. The beans are dried in the sun with the sticky fruit on them. This processing method:
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
This lot is made up of two varietals: