TASTING NOTES

CARAMEL, DARK CHOCOLATE, CHERRY

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.

MEDIUM ROAST

It’s always great to have a classic coffee from a classic coffee country, like Costa Rica. We’ve enjoyed the dark chocolate, caramel and cherry notes that roasting this selection with our #2 Classic Profile brings out.

REGION

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

HEREDIA

Heredia sits in the northern reaches of Costa Rica’s Central Valley. In this area, the conditions are ideal for growing high-quality arabica coffee. Summer brings warm temperatures while winter brings plenty of rain, and the two seasons are well defined. Rich volcanic soil and high elevations only further enhance the growing conditions.

PRODUCER

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

COOPERATIVA DE CAFICULTORES DE HEREDIA

Cooperativa de Caficultores de Heredia is a well-established cooperative. It was founded in 1961, and today the co-op boasts 1,100 coffee producers. This particular lot was processed at Beneficio Libertad, which has been recognized for adhering to high health and environmental standards.

PROCESSING

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

WET PROCESSED (WASHED)

This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile

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.

CATURRA, CATUAI, BOURBON and CRIOLLO

This lot is primarily comprised of four coffee varietals:

  • Caturra, which is a derivation from Bourbon and is known for produce good beans at high elevations
  • Catuai, which comes from Caturra and another Bourbon derivation, and is known for having high acidity
  • Bourbon, which was one of the first two coffee varietals
  • Criollo, which is derived from Typica (the other of the two original varietals)