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TASTING NOTES

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COCOA, HAZELNUT, BROWN SUGAR

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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.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

MEDIUM ROAST

A classic, medium-roasted Costa Rican coffee, this Tarrazu will make an excellent cold or hot brew. With spring here and summer quickly approaching, it is the perfect time of year for a versatile, refreshing coffee.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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REGION

Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

TARRAZU

Tarrazu, like the other regions in Costa Rica, is named for a saint: San Marcos de Tarrazu. With peaks reaching 3,000 meters into the heavens and acidic, sedimentary soil, Tarrazu is well suited for growing coffee. The region’s harvesting season is November through March, which is just before the peak cold-brew season in the Northern hemisphere.

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PROCESSING

The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

EUROPEAN PROCESSED

A European-processed coffee, this selection has been carefully sorted by hand (instead of with screens). European-processed coffees are generally of a higher quality than those that have not been hand-sorted, but the difference in quality can be especially noticeable with hard bean crops, like this one.

Hard-bean coffees grow at high elevations and are relatively small. Although the difficult growing conditions they face produce a higher quality bean, their smaller size makes sorting out any immature beans extra important. That’s why European processing can be especially helpful when working with hard-bean selections.[/vc_column_text][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”]

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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.[/vc_column_text][/vc_column][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”2/3″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]

HARD BEAN

Strictly hard bean (HB) coffees:

  • are grown at altitudes above 3,000 feet
  • mature more slowly than strictly soft bean (SS) coffees
  • are harder and denser than beans grown at lower elevations
  • have a more consistent and desirable taste than SS coffees
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