TASTING NOTES

CHOCOLATE, TOFFEE, GRAPEFRUIT

ROASTING

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.

LIGHT-MEDIUM ROAST

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.

REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

NARANJO

Situated among the mountains of Southern Costa Rica, Naranjo’s elevation and climate are perfectly suited for growing coffee. The four rivers that border the region and many mountain streams within it provide plenty of fresh, flowing water for wet processing.

PRODUCER

The farm & mill where the coffee cherry is grown & processed.

LA PERLA DEL CAFE MICROMILL

La Perla Del Cafe Micromill is owned by Carlos and Diana Barrantes, who also own five other nearby small coffee farms. It’s La Perla Del Cafe Micromill, however, that the Barrantes are especially known for. At this micromill, they have a laser focus on producing the highest quality coffee possible. The Barrantes even go so far as to hire the same 45 indigenous people to pick their ripe coffee cherries each year, so their pickers know exactly what to look for in the cherries they pick.

PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.

SEMI-WASHED

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:

  • Is known for producing sweet coffees with a rounded mouthfeel
  • Creates a less acidic coffee than wet processing

VARIETAL

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.

VILLA SARCHI

Villa Sarchi is a Bourbon mutation that’s known for its acidity, fruitiness and sweetness. It’s named for the town of Sarchi.